Tg menu and gluten-free Stuffing and gravy recipes

[Guest guest]

Sorry for the delay.  Wednesday I shopped, Thursday I prepped and

made pie, and we had our Thanksgiving dinner today (my sister could not be here

on Thursday).   I used about 1 ½ loaves of bread (big ones from our bread maker). 

It started out as 12 cups and dried down to 8.  We had 8 for dinner and this

was enough to have about half leftover to freeze with the turkey and gravy (I

love leftover turkey dinner).  I forgot to mention that you can add a couple of

carrots cut in 2 inch chunks to the veggies; I omit them because they are high

glycemic.

We had salad with mixed greens, toasted almonds, mandarin orange

slices, and steamed greenbeans tossed with an orange sesame dressing.  Broccoli

and cheese sauce, mashed potatoes, turkey, stuffing, both kinds of gravy, and

pumpkin pie (one with sugar, one without) and whipped cream (sweetened with

agave nectar) for dessert.  Everything was gluten-free, of course.

Hope you all had a great gluten-free holiday.  I’m just

going to roll over to the kitchen now to freeze some leftover turkey dinner…..

Blessings,

Pam

p.s.  Maybe I should have skipped that last little sliver of pie. 

From:

[mailto: ] On

Behalf Of Nosal

Sent: Thursday, November 22, 2007 11:46 AM

Subject: Re: [ ] gluten-free Stuffing and gravy recipes

Oops, never mind, just saw the 8 cups of bread cubes -- I missed that

the first time 'round.

Happy Thanksgiving, everyone!

On Nov 21, 2007 6:37 PM, Nosal <lisa.nosal@...>

wrote:

> Pam, how many loaves of bread are required for your recipe? And about

> how many does it serve?

>

> (It looks fantastic!)

>

>

>

> On Nov 20, 2007 11:53 AM, Pam Newbury <pknewbury@...> wrote:

> >

> >

> >

> >

> >

> >

> >

> >

> >

> > Thought I would share my stuffing and gravy recipes with you. Using

the

> > dried bread cubes results in a stuffing that is not mushy where the

cubes

> > are firm and retain their shape. You can use any type of GF bread for

this

> > recipe. They are both variations on family recipes. I always liked my

> > dad's vegetable gravy recipe, but I really appreciate it for my

low-glycemic

> > diet.

> >

> >

> >

> > Hope you all enjoy a tasty, gluten-free Thanksgiving!

> >

> >

> >

> > Pam

> >

> >

> >

> >

> >

> > This recipe is meant to be cooked separately from the turkey, not

actually

> > stuffed inside. It gets its turkey flavor from the drippings. I stuff

the

> > turkey with herbs (parsley, rosemary, sage, thyme), onions, apples, celery,

> > and aromatics (cinnamon sticks). For those sharing Thanksgiving with

> > non-celiacs, separating the turkey from the stuffing is not only a

safe

> > cooking practice, it is also a great way to prepare the turkey so

that it is

> > gluten-free.

> >

> >

> >

> > Gluten-free Stuffing Recipe

> >

> >

> >

> > To make this stuffing, I use dried bread cubes; this keeps the

stuffing from

> > turning into mush and makes for a nice texture in the finished

stuffing.

> >

> >

> >

> > To make bread cubes, cut the crust off (if left on, it will burn too

easily)

> > several slices of bread , cut the pieces into 1/2-inch cubes, spread

in a

> > large baking pan, and dry in a 225-degree oven until they are hard

and no

> > moisture remains (depending on the moisture in the bread, this can be

2 or

> > more hours), stirring occasionally. Test for doneness by eating one;

if

> > they are done they will be hard all the way through and not soft at

all.

> > Besides stuffing, these can be stored in an airtight container and

used for

> > croutons or ground in a food processor to make breadcrumbs. A loaf of

bread

> > that comes out too dry or too wet will still make good bread cubes.

> >

> >

> >

> >

> >

> > 2 cups onions, chopped

> >

> > 1 cup celery, diced

> >

> > ½ cup olive (or any other as preferred) oil

> >

> > 8 cups dried bread cubes

> >

> > ½ cup (1 stick) butter

> >

> > 1 tablespoon dried, powdered sage

> >

> > 2 teaspoons dried thyme

> >

> > Salt and pepper to taste

> >

> > 1 ½ cups turkey drippings; use as much drippings as available and use

broth

> > (any kind of poultry broth) to make up the remaining amount (broth

from the

> > gravy recipe below is perfect for this)

> >

> > ¼ cup milk or soy milk

> >

> >

> >

> > This part can be done while turkey is cooking. In a large, heavy pan,

sauté

> > onions and celery in 3 tablespoons oil in until softened, then remove

from

> > pan and set aside. Wipe pan clean and heat ½ of remaining oil and 1

> > tablespoon butter. Watching carefully to avoid burning, add bread

cubes and

> > toss over medium heat, adding more oil and butter as necessary. When

cubes

> > begin to toast, add herbs, spices, and onion/celery mix. Toss well to

> > distribute spices thoroughly. Remove from heat and set aside until

turkey

> > is done.

> >

> >

> >

> > As soon as turkey is done, sprinkle in drippings, broth, and milk

while

> > tossing (the cubes should be moist but not soggy; use less broth if

> > necessary) . Bake, covered, 30 minutes at 350 degrees (this is

usually just

> > long enough to make the gravy, carve the turkey, and get everything

on the

> > table). If timing is tight, you can omit the drippings and bake ahead

of

> > time.

> >

> >

> >

> >

> >

> > Here is an alternative gravy that is healthy and also great for low

carb

> > diets. You can also use the extra broth from this for the stuffing.

> >

> >

> >

> > Vegetable gravy to accompany roast turkey

> >

> >

> >

> > Start this soon after you have put the turkey on to bake (depending

on the

> > size of the turkey and length of cooking).

> >

> >

> >

> > 12 cups water

> >

> > Turkey giblets (you can include the neck, if desired, but this can

result in

> > small bones getting into the broth that are hard to keep out of the

gravy)

> >

> > 1 onion, cut into eighths

> >

> > 4 stalks celery, cut in 2 " pieces

> >

> > 1 cup chopped parsley

> >

> > 1 to 2 cups turkey drippings (or as much as is available)

> >

> > 2 cups cooked turkey meat (optional, for more flavor or if drippings

are

> > scarce)

> >

> > Thyme, sage, salt, and pepper to taste

> >

> > In a large pot simmer water, giblets, onion, and celery for at least

2 hours

> > (or as long as it takes turkey to cook; add water only if the broth

gets

> > very low); about ½ hour before turkey is done, remove heart and

kidneys (and

> > neck, if used; if desired, you can remove any meat from the neck for

the

> > gravy) from the broth. Add parsley, thyme, sage, salt, and pepper and

cook

> > another 15 minutes. When turkey is done, use a slotted spoon to

remove

> > veggies and liver from broth and put in the bowl of a food processor

fitted

> > with a chopping blade (or a blender). Add turkey meat, drippings, and

> > enough broth to allow for processing to a smooth, thick gravy. This

gravy

> > can be used like a traditional gravy.

> >

> >

> >

> >

> >

> >

>