Gluten Free Gravy
I got this idea from my teacher/chef when I was taking Culinary Arts classes at Cuesta Community College. He said to cook either potatoes or rice under the turkey and then take a hand blender and just mix it all together after the turkey was done. You can add either water or turkey stock in order to make it the thickness you want.
I used rice. I made a 14 lb. turkey and used 1 cup of rice and 1 cup of water. If I did it over again, I would only use 1/2 - 3/4 cup of rice and the same amount of water because the gravy came out super thick. However, it was incredibly tasty. Because the rice cooked along with the turkey, it soaked up all the drippings and deliciosity that the turkey gave off. When I put it in the blender (because I don't have a hand blender yet and we were cooking at Aunt Cindy's house) it was a bit whiter than gravy usually is, but the flavor of it was outstanding. I would claim that it is among some of the best gravy I've ever had, gluten free or not.
Unfortunately, I have no picture. Fail #1.
Gluten Free Stuffing/Dressing
First of all, don't judge me for not stuffing my turkey. I got enough of a guilt trip from my mother. She blames California and these new "hippy" ideals that I have picked up since moving here. I have been properly shamed, however, I stand by my no stuffing the turkey stance.
In case you didn't know, I use Alton Brown's Good Eats Roast Turkey recipe because I have never tasted a better turkey. He says to not stuff the turkey! If it's good enough for Alton Brown, it's good enough for me!
Ok, enough defending. I made a variation on Tyler Florence's Cornbread Stuffing featured in his Fig-Glazed Roast Turkey recipe. I made the fig glaze and then got totally distracted and forgot to put it on the bird. But that's OK because the turkey was still delicious.
Instead of his cornbread recipe, I used my own gluten free recipe.
Golden Sweet (Gluten Free) Cornbread
1 cup corn flour
1 cup yellow cornmeal
1/2 cup white sugar
1 tsp salt
3 1/2 tsp baking powder
2 eggs
1 1/4 cup milk
1/3 cup vegetable oil
Mix the dry ingredients. I then mix the eggs, milk and oil in a measuring cup and add them to the dry ingredients together. Bake in a 400 degree oven for 20 to 25 min or until toothpick comes out clean. They also make great muffins (approx 16 regular size muffins). Make sure you spray or lightly grease the pan or muffin pan.
I then used that cornbread in Tyler Florence's Cornbread Stuffing recipe. I added a bit of extra turkey stock to make sure it didn't dry out. I got pretty positive reviews on both the gravy and the stuffing, so I consider it a success.
Unfortunately I have no picture Fail #2. (Actually the stuffing is in the picture to the right in the rectangular dish)
I do have some pictures of my family all enjoying our Thanksgiving feast. I am still trying to figure out how to make a gluten free green bean casserole. Not only does Campbell's Cream of Mushroom soup have flour in it, but so do French Fried Onions. I cannot seem to wrap my head around a green bean casserole that is lacking those two things.
So that is my Gluten Free Thanksgiving story. Many Thanksgiving dishes don't have gluten (cranberry sauce, yams, mashed potatoes, vegetables) or can easily be made gluten free. I would hate to think that people are under the impression that it is hard to have a gluten free holiday. I think the hardest thing (but the most fun part!) is making things so that you can't tell they are gluten free. I don't want to have to make two separate things just because the gluten free kind is gross!
So that was Thanksgiving. Christmas is coming up soon and I am going to attempt a gluten free gingerbread cookie. Let's just hope I remember to take pictures!
