Entire Thanksgiving dinner in one post

Ingredients for turkey:

One 12 to 15 pound turkey (*gluten free)
1 Tablespoon BBQ sauce (your favorite)
1 Tablespoon Italian salad dressing
1 Tablespoon honey
Salt & Pepper

Ingredients for gravy:

turkey drippings
1 teaspoon cornstarch
2 Tablespoons water
salt to taste
pepper to taste

Ingredients for mashed potatoes:

6 to 12 potatoes (I like to use red potato)
Water
Butter
Salt and pepper to taste
Milk

Vegetables

Any kind you like (steamed is best)

Ingredients for stuffing:

1 to 2 sticks butter (1/2 to 1 cup)
4 to 6 large sticks of celery, chopped
1 large onion (I use red onion), chopped
1/2 cup parsley, chopped
One or two 8-ounce can water chestnuts, chopped
3-5 green apples, chopped in cubes
Lots of pepper
Lots of garlic
Salt to taste
Lots of Italian seasoning (oregano, basil, thyme)
1 small loaf of gluten free bread (I use a Raisin Bread)

Ingredients for Sweet Potato

1/2 or 1 sweet potato per guest
butter

And this is how you make it all...

*Make sure the turkey you buy was not treated with additives or injected with gravy making ingredients or juices. Read all the ingredients before buying your turkey. Stay away from "modified food starch, etc."
Turkey:
Completely thaw the turkey as per its wrapper instructions. Wash with water (no soap for you novices) and clean the turkey. If you are inclined, you can boil the innards to chop and add to you dressing. Pat dry with a clean towel or paper towels.

Stuffing: In a large skillet pan, melt the butter. Add celery, onion, parsley, and seasonings ... saute. When onions are clear add water chestnuts and apples. Simmer on low heat while you toast the bread. Cut the bread into cubes and place on a cookie sheet. Brown in oven at broil until crispy brown. Take bread and place in a large bowl, then pour mixture from pan over bread and stir until well mixed together. Save the left-over butter residue in the bottom of the saute pan. Set aside to cool a bit.

Turkey: Take your turkey and place on a turkey rack in a big roasting pan. Stuff dressing into the turkey cavity, both front and back (neck and you know what). Skew together to close opening. Mix together BBQ sauce, Italian dressing, honey, salt and pepper and some of the butter residue from your stuffing saute. Should be a liquid paste consistency. Rub all over the turkey. This is a great way to seal in the moisture and flavor of the turkey and it comes out a lovely rich brown color.

Place in oven at 325 degrees for about 20 minutes per pound or until your meat thermometer registers 180 degrees. Put about a cup of water in the bottom of the pan so that the drippings from your turkey don't burn up, (you may have to add water occasionally to the bottom of the roasting pan. Baste you turkey occasionally with the drippings from the bottom of the pan or with butter and seasonings.

Gravy: After you remove the turkey from the oven, pour all the drippings into a sauce pan. Add some gluten-free broth if you do not have enough drippings. Mix corn starch with water and stir well until all the corn starch is dissolved. Bring drippings to a gentle boil and stir in corn starch mixture. Mix in well and remove from heat (you do not want to over cook your gravy). Gravy should thicken. You may need to add more corn starch. Let the burner cool down and then gently simmer the gravy. Add salt and pepper to taste. Note: Some turkey's you buy now have a gravy mix with them this mixture has wheat flour in it.

Mashed potatoes: Place in large pot and boil potatoes in water. Make sure water covers all the potato. Boiling at a medium heat will take longer, but you are less likely to have a mess from the water boiling over. This should take any where from 45 minutes to 1 hour depending on how much potatoes you cook. Potatoes are done when you can easily stick a knife through them. I leave the peels on the red potatoes, but you can either remove them before or after you cook them. Drain water from the potatoes and place in a mixer bowl. Add butter, salt, pepper and a little bit of milk (room temperature, not cold) and beat until smooth, adding milk for smoothness.

Sweet potato: These can be cooked many ways. My mother likes them baked with brown sugar. My husband just likes them baked plain (wrap in foil, throw in oven last hour of the turkey cooking), and I don't like them at all.

You found this recipe on 1st Traveler's Choice Internet Cookbook.

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Tips for Gravy

For making gravy, use arrowroot starch; it thickens better than wheat flour, anyway. I like to add a dash of dry sherry, brandy, or wine as well.

As an all-around basic flour substitute, I keep a bag of Pamela's Ultimate Baking Mix in the fridge, and use it to thicken soup and chili, to coat and dredge pan fried cakes, and honestly, it works as a one to one sub in almost every baking recipe I've converted.

Dinner Rolls

Ingredients

4 tablespoons shortening
3 tablespoons honey
2 eggs
1 packet yeast (about 1 T)
1 cup sour cream
1/2 cup potato starch
1 cup cornstarch
1/2 teaspoon baking soda
1 tablespoon baking powder
2 teaspoons xanthan gum
3/4 teaspoon salt
3/4 teaspoon vinegar

Directions

1 Preheat oven to 350 degrees F.
2 Combine all ingredients.
3 Mix well to remove all lumps.
4 The dough will be quite wet.
5 Wet hands to handle dough.
6 (Re-wet hands as needed.) Take about 1/4 cup of dough and shape into a ball.
7 Drop into greased baking tin.
8 (I use muffin or popover tins.).
9 Repeat until all dough is used.
10 Bake 18-20 minutes, until toothpick inserted in middle tests clean.
11(Maybe it's my oven, but mine bake in 14 minutes.).

Cranberry-Apricot Sauce

Ingredients:

12 ounces fresh or frozen cranberries
1/2 cup dried apricot halves — chopped
1/2 cup unsweetened applesauce
1/2 cup water
1/4 cup orange spreadable fruit

Instructions:

Over medium-high heat combine all ingredients; cook until cranberries have popped, 10 minutes.

Cool and serve at room temperature.

This recipe yields 10 servings; 1/4 cup servings.

Cranberry Rice

Ingredients

1C brown, wild, mixed rice
1/2 leek, white part only. Slice, then dice into quarters
8-10 white mushrooms, diced, no stems
***Variation, add small head of broccoli Florets as well
1 clove garlic, minced or pressed
1T "chicken" seasoning, or veg. boullion
1/2 cup fresh cranberries, halved
3C water

Directions

Preheat oven to 350. Combine all of the above ingredients in a 2-3 qt. casserole. (I use a round 2.5qt). Cover and cook for 1-1 1/2 hrs. The timing is varied because ovens differ. Check it after about 45 minutes, stirring if desired (I usually stir) it may still seem quite liquidy...but beware. It will go from watery to done in the blink of an eye!

for the final 10 minutes, remove lid if desired.

Green Bean Casserole

Gluten Free Green Bean Casserole

Ingredients
6-8 slices bacon
1 c. chopped onion (med)
3 cans french style green beans, drained
2 recipe GF mushroom soup
1 c. crushed potato chips (optional)
8 oz. mozzarella cheese, shredded (optional)

Directions

Cook bacon in a large skillet until crisp, remove, crumble and set aside.

Drain off excess bacon drippings, leaving 1 to 2 tablespoons in the skillet. Sauté onions in bacon drippings until tender; drain. Make cream soup base according to recipe, adding chopped mushrooms. Combine onion, beans, mushroom soup, and crumbled bacon; blend well. Add salt and pepper to taste.

Spoon mixture into a 9X13 pan. bake at 350° for 30 minutes. Sprinkle potato chips and cheese on top of green bean mixture. Return to oven just until cheese is melted. (5-8 minutes)


Cream Soup Base- used above


1 c. dry milk powder
1 c. white rice flour
2 Tbs. dehydrated minced onions
½ tsp. pepper
½ tsp. salt


Mix together. Store on the counter.

To make cream soup from the base, mix together:

¼ c. base
¼ c. cold water
1 c. hot beef broth (Swanson's)
1 small can mushrooms chopped finely

Whisk together soup base and cold water. Cook and stir over medium heat until thick and bubbling.

Turkey Pan Gravy

Ingredients

1 1/2 cups dry white wine (or increase stock and omit the wine)
1/2 cup onion, chopped
1/2 cup shallot, chopped
1/2 cup mushroom, chopped
7 cups vegetable stock (or use chicken stock)
chopped chicken giblets (optional)
8 tablespoons water
3 tablespoons cornstarch (more or less depending on how thick you want it)
salt and pepper

Directions

1 Spoon off all but about 4 tbsp of the fat in the roasting pan.
2 Make sure you leave all the brown bits.
3 Add wine (or some stock if not using wine) the onions, shallots and mushrooms.
4 Turn heat to high, stirring and scraping until most of the wine has evaporated, the onion is soft and the bottom of the pan is clean.
5 Add the stock and continue to cook for about 10 minutes.
6 If you are using giblets put them in for this cooking time.
7 Mix cornstarch with the water.
8 Turn heat to low and stir in the mixed cornstarch.
9 The gravy will start to thicken almost immediately.
10 Cook stirring until the gravy has thickened, if you want it thicker mix a bit more cornstarch with water and add stirring and cook for 5 minutes more.
11 Season to taste with salt& pepper.

Gravy

GLUTEN-FREE GRAVY

1/4 cup unsalted butter
1/4 cup sweet rice flour
2 cups chicken stock (or juices from the roasted turkey)
salt and pepper to taste

Melt the butter in a pan on low to medium-low heat. When it has completely melted, sprinkle in the rice flour in small handfuls. Stir and stir. When you have added all the flour and the mixture has become coherent (see picture above), let it cook in the pan for two to three minutes, stirring all the while. When it has cooked, it will be solidified and have a tinge of brown. Take the roux off the heat and let it rest for a moment.

Put the roux back on low to medium heat. Slowly, in small amounts, add the chicken stock (or turkey juices), whisking the mixture vigorously until all the liquid has been absorbed in the roux. Continue to do this, in small drizzles, until the roux has expanded and liquified into gravy. This will take awhile, perhaps ten minutes or so. Be patient. When you have reached the consistency you desire for the gravy, add salt and pepper. Taste the gravy, and season according to your taste. Take it off the burner and serve it, immediately.

Gluten Free Girl

Stuffing

Ingredients
1 Tbsp margarine, melted

1/4 cup onion (chopped or diced)

1/4 cup celery (chopped or diced)

1/2 peeled, cored and sliced apple

1/2 can gluten and casein free chicken broth

1/2 loaf gluten and casein free white bread (cubed)


Mix all ingredients thoroughly together. Pour into small greased casserole dish and cover. Bake at 350°F for 20 minutes, remove cover, bake for additional 5 to 10 minutes. Serve while hot. *Obviously you can adapt this with any vegetables that you like such as mushrooms or whatever.This recipe can be doubled, tripled or made in any amount.

Spinach Dip

Ingredients:
1 10-ounce package frozen chopped spinach
1/2 cup parsley, chopped
1/2 cup green onions, chopped
1/2 tsp. salt
1/2 tsp. pepper
2 cups mayonnaise


Preparation:
1. Thaw the spinach. Drain for several hours.
2. Mix spinach with other ingredients.
3. Chill to blend flavors.
4. Serve with fresh carrots, cauliflower, cucumbers, and other favorite vegetables.

Scallop recipe

Tender bay scallops are sauteed with garlic and lemon juice, the flavors of scampi, in this super quick and elegant main dish.
Prep Time: 10 minutes
Cook Time: 8 minutes

Ingredients:

9 oz. pkg. frozen sugar snap peas
2 Tbsp. butter
1 Tbsp. olive oil
2 cloves garlic, minced
9 oz. pkg. frozen bay scallops, thawed, patted dry
1/8 tsp. dried marjoram
1/4 tsp. salt
1/8 tsp. pepper
1 cup grape tomatoes
1 Tbsp. lemon juice
hot cooked rice


Preparation:

Cook snap peas in the microwave according to package directions. While peas are cooking, heat butter and olive oil in large skillet and add garlic. When sizzling, add scallops. Cook and stir for 3-4 minutes until scallops are opaque and tender.
Remove peas from microwave, drain, and add to skillet with seasonings.
Cook 1 minute, then add tomatoes and lemon juice.
Cook for 1-2 minutes until heated. Serve over rice.

3 servings

Shrimp and Artichoke Linguine

INGREDIENTS

1 package GF pasta noodles
2 tablespoons olive oil
1 onion, chopped
1 clove crushed garlic
1 pound large shrimp - peeled and deveined
1 1/4 cups frozen artichoke hearts
1/2 cup white wine
2 tablespoons lemon juice
2 teaspoons lemon zest
salt to taste
ground black pepper to taste
2 tablespoons chopped fresh parsley


DIRECTIONS
Cook pasta according to specific package directions.

While pasta is cooking, saute onion and garlic in oil for about 5 minutes. Remove to bowl. Add shrimp to remaining drippings, and cook for about 3 minutes. Stir in artichoke hearts, wine, lemon juice, lemon peel, salt, pepper, and cooked onion. Heat to boiling over high heat. Reduce heat to low; simmer, covered, for 4 to 5 minutes. Toss with pasta and parsley. Serve immediately.

Shrimp and Sugar Snap Peas

30 minutes

INGREDIENTS
1 (16 ounce) package uncooked linguini pasta
2 tablespoons olive oil
1 teaspoon chili oil
1 1/2 pounds medium shrimp, peeled and deveined
1 pound sugar snap pea pods
2 large cloves garlic, minced
1 1/2 cups dry white wine
1/4 cup reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1/3 cup chopped fresh basil


DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.

Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.

Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

Black beans and rice

Black Beans and Rice


INGREDIENTS
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained


DIRECTIONS
In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.


Variations
diced tomatos and extra garlic.
After adding the black beans, I added 1/4 tsp garlic powder, 1/8 tsp paprika, and a pinch of cayenne pepper.

Home fries

8 ounces red Yukon Gold potatoes
spray oil
1 small onion
1/4 tsp salt
fresh ground black pepper

Place the diced potatoes in a glass bowl and put the bowl in the microwave. Set for one minute on high. After the minute is up stir the potatoes and let rest.

Place a large non-stick skillet over medium-high heat. Spray lightly with oil and when the pan is hot add the diced onion. Cook, tossing frequently, until the onions begin to turn a light brown.

While the onions are cooking repeat the first step with the potatoes twice. Cook them for one minute on high, remove the bowl, stir and let rest in between each minute of cooking about 3 minutes.

When the onions have browned add the potatoes, salt and pepper to the pan. Spray lightly with oil one more time and toss the home fries until the potatoes are lightly browned.

Chocolate Cake

Decadent Chocolate Cake

1 1/2 cups gluten-free flour mix
1 tsp xanthan gum
1 tsp unflavored or orange flavored gelatin
2 TBs (heaped) cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 cup sugar
2 TBs molasses
2 eggs
5/8 cup vegetable oil
5/8 cup soy milk or milk

1. Preheat oven to 325 degrees. Grease two 8-inch, round cake pans and line with circles of waxed or parchment paper.
2. Sift dry ingredients together in a large mixing bowl. Add the wet ingredients and stir for 2 minutes until thoroughly blended.
3. Pour the cake batter into the two pans, divide evenly and gently spread throughout the pan.
4. Bake for 35-45 minutes. Watch carefully. Bake until it's pulled away from the edge and firm on the top.
5. Cool for 10 minutes and then turn out onto a wire rack. Frost with gluten-free icing.

Gluten-Free Flour Mix
MAKES 9 CUPS

2 cups garfava bean flour (2/3 part)
1 cup sorghum flour (1/3 part)
3 cups corn starch (1 part)
3 cups tapioca flour (1 part)

Mix thoroughly and store in a container for future use.

Manicotti

Manicotti
Makes approximately 8 manicotti

Shells
3 eggs
1 cup water
1 cup rice flour
1/4 cup water
1/2 teaspoon xanthan gum
Pinch salt
Vegetable oil

Filling
15 ounces gluten-free ricotta cheese
8 ounces gluten-free mozzarella cheese, grated or finely minced
3/8 cup gluten-free parmesan or Romano cheese, grated
1/8 cup parsley flakes
1/8 teaspoon salt
2 eggs
26 1/2 ounces of your favorite tomato sauce
Browned ground beef (optional)

1. Heat your favorite tomato sauce, adding ground beef and any other additions you like. Simmer slowly while you prepare the rest of the recipe. Preheat oven to 350 degrees.

2. To make the shells, place eggs and water in a bowl and combine with a hand mixer. Slowly add rice flour, xanthan gum and salt. Mix until it reaches consistency of smooth but thin pancake batter. Heat 8-inch cast iron skillet on high, thinly coating the bottom with oil. (Skillet is ready when a bead of water dances on pan¹s surface.) Slowly pour in enough batter to thinly cover the complete bottom of the skillet. Reduce heat slightly. Shell is ready when edges curl up. Do not turn shell over. Slide it out of the skillet onto a large plate. Continue the process, re-oiling the skillet between shells. Stack shells on top of one another. Set aside.

3. To fill the shells, mix the three cheeses in a large bowl, reserving a small amount of mozzarella for later. Add parsley flakes, salt, and eggs. Mix together well. Set aside.

4. To assemble, cover bottom of a rectangular glass pan with some tomato sauce. Fill each shell across the center with approximately 2 full tablespoons of cheese filling. Fold over each side of the shell to cover filling, using a small amount of filling to hold the two sides together. Place filled shell at one end of the pan. Continue with the remaining shells in the same manner. (You may need more than one pan.) Spoon some tomato sauce across center of manicottis so that ends still show. Garnish sauce with a sprinkle of grated cheese, grated mozzarella and parsley flakes.
5. Bake for approximately 20 minutes or until cheeses are bubbly. Serve hot.

Sweet potato fries

2-3 sweet potato , peeled and halved
2-3 tbsp butter
3 tbsp brown sugar
1 cooking spray


Preheat oven to 425. Place peeled/halved sweet potatoes in boiling water for 8-10 minutes. Remove from and immediately rinse with cold water to stop cooking. Once cool to touch, slice into wedges or fries. Place sliced potatoes in zip-top bag. In separate, microwave-safe bowl, melt butter and add brown suger. Pour brown sugar/butter mixture into bag with sweet potatoes. Toss until fries/wedges are coated with mixture. Place fries in single layer on cooking sheet that has been sprayed lightly with cooking spray. Bake for 10-15 minutes or until cooked through and slightly crispy.

30 minutes total

Almond butter

2 cups of almonds
1 teaspoon of salt
vegetable oil
honey )

Throw the almonds into food processor. Pulse a few times until they have all become crumbly and dense.

Add the salt and keep it all whirring. The almonds should start to stick together here.

While the food processor is running, slowly drizzle in the vegetable oil, until the entire mixture binds together to form butter.

splash in a little honey with the oil.

I am about to make this

Pasta with Broccoli and Garlic Cream Sauce

30 minutes
Ingredients

1/2 Box (8 oz) Notta Pasta
2 ripe medium tomatoes, about 12 oz
3 Tbsp olive oil
2 Tbsp garlic, minced
1/8 tsp crushed red pepper
1/2 cup heavy cream
Salt and pepper to taste
4 cups broccoli flowerets, separated into 1 inch pieces (about 1 lb broccoli crowns)
1/2 cup fresh grated Parmesan

Directions:

1 Put a large pot of salted* water on to boil.
2 Cut tomatoes in half and seed into a fine sieve over a small bowl (pressing seeds firmly so not a drop of liquid is missed). Discard seeds and set tomato juice aside. Dice tomatoes and reserve.
3 In a large skillet heat oil over a medium heat until hot. Add garlic and cook until golden brown; adding red pepper when garlic is almost golden.
4 Pour cream and tomato liquid into cooked browned garlic. Stirring, bring to a boil until combined. Turn sauce down to a low simmer. Salt and pepper to taste.
5 Stirring, add pasta to the boiling water and cook according to directions. One minute before pasta is done, add broccoli and stir. Watch time carefully. Drain when broccoli is tender crisp, and pasta is al dente.
6 Add pasta and broccoli to sauce along with reserved tomatoes and Parmesan. Toss to combine and adjust salt and pepper. Serve.
*Chef's tip: Be generous with the salt, 2 Tbsp per 4 quarts of water. It will keep the broccoli green and the pasta flavorful.