Happy holidays MKHB readers! I hope you and yours had a wonderful time celebrating and relaxing together. We were particularly blessed this year as this was our first holiday season as a married couple and we got to spend the Thanksgiving holiday with two sets of family and Christmas with my mom. We feasted, relaxed, spent time with friends old and new, and did our best to slow it down and enjoy our time together. Take a peek at our gluten-free Thanksgiving dinner; I hope these recipes inspire you for next year or maybe that parts of it will encourage you to invite your friends and family over for a nice dinner and some time together. Just remember, that it’s not what’s on your table that counts but who is sitting around it with you.
Roast Turkey aka The Star of the Show
- Simple turkey brine, we liked this one from Ree Drummond at the Food Network: http://www.foodnetwork.com/recipes/ree-drummond/my-favorite-turkey-brine-recipe.html
- 12 pound fresh turkey
- 1 cup chicken broth
- 1 stick butter
- Salt and pepper
1. Remove any plastic or turkey parts from inside the bird. Toss plastic but keep turkey parts refrigerated-you’ll want them for the stuffing.
2. Brine turkey according to Ree’s fabulous recipe.
3. Remove turkey from brine, rinse and dry turkey inside and out.
4. Air dry bird in fridge, uncovered, for 1-4 hours.
5. Preheat oven to 325 degrees. Stuff and truss your bird using our wonderful gluten-free stuffing recipe below. Create a foil apron for the stuffing as well so that it does not dry out.
6. Pour one cup of chicken broth into the bottom of a large roasting pan, place stuffed turkey in pan, baste with butter and liberally sprinkle salt and pepper on bird. Bake turkey for approximately 3.5 hours, tenting the bird for the first two hours with tin foil.
7. During cooking, baste your bird with butter every 30 minutes.
8. Your turkey will be done when a meat thermometer reads 170 degrees at the turkey’s thigh.
9. Allow turkey to rest for 30 minutes to an hour after roasting.
10. Feed dog tasty bits and pieces on a party plate even though he knows he is not supposed to eat human food.
- 1.5 tablespoons butter
- 1 pound mild Italian sausage
- 4 tablespoons butter
- 2 cups diced yellow onions
- 2 cups diced celery
- salt and pepper
- 1 tablespoon fresh sage, diced finely
- 1 tablespoon fresh rosemary, diced finely
- 1 turkey puree (bear with me on this, I’ll explain)
- neck and liver from inside turkey
- 4 shallots
- 2 small onions
- the tops and roots of a bunch of celery
- 4 small peeled and quartered carrots
- 2 bay leaves
- 2 sprigs of fresh sage
- 1 teaspoon of Bell’s Seasoning
- 1 teaspoon of dried thyme
- 1 teaspoon of salt
- 6 whole black peppercorns
- 1 cup chicken stock
- 8 cups gluten-free bread diced into 1/2 inch cubes or Olivia’s Rosemary and Sage Gluten-Free Stuffing
- 2 eggs
- 1 bunch flat-leaf parsley, chopped fine
- 1.25 cups chicken broth plus 0.5 cups chicken broth
1. Saute Italian sausage in 1.5 tablespoons butter until cooked through, set aside.
2. Saute onions and celery in 4 tablespoons butter, when onions are translucent, add sage and rosemary and saute on low heat for 5 minutes longer. Season with a sprinkling of salt and pepper. Set aside.
3. Create the turkey puree-or as we termed it, “THE MEAT SHAKE”…dun dun dun! Just kidding, it’s not terrifying and it’s really helpful for binding a gluten-free stuffing.
4. Place the neck and liver from inside the bird into a large pot with 4 shallots, 2 small onions, the tops and roots of a bunch of celery, 4 small peeled and quartered carrots, 2 bay leaves , 2 sprigs of fresh sage, 1 teaspoon of Bell’s Seasoning, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 6 whole black peppercorns.
5. Saute meat and vegetables for 1/2 hour on medium heat, add one cup of chicken stock and then reduce for another 15-20 minutes.
6. Scrape the bottom the pot, add 8 cups of water and bring to a boil.
7. Reduce heat to a simmer and simmer gently for and hour and 45 minutes.
8. Remove from heat and pick out peppercorns and bay leaves.
9. Pull meat from neck bones and give liver a rough chop.
10. Place all ingredients into a blender and puree until smooth, set aside.
11. In a small mixing bowl, beat eggs and parsley until well mixed, set aside.
12. Place bread cubes or Olivia’s cubes into the largest bowl you own, pour egg and herb mixture over top.
13. Add 1.25 cups chicken broth, 1 cup of turkey puree, sauteed vegetables and sausage into bread mixture. Stir to combine and allow to sit overnight in an air-tight container in the fridge.
14. Bring to room temperature and stuff bird. Add 1/2 cup of chicken broth to any additional dressing that doesn’t fit into the turkey and bake additional dressing at 350 degrees in a covered baking pan for a half hour.