Gluten Free Holiday Turkey Stuffing

This is the best for this time of year. Gluten Free Bread can be found in any supermarket or specialty store. Using a food processor, grind 5 slices until bread crumb texture. For this recipe either add pine nuts or chestnuts for added flavor..its your preference. Make sure the chestnuts are ready to use variety.

Super Simple Gluten Free Spritz Sugar Cookies!

1/2 stick of butter

1 large chopped onion

3 celery stalks, chopped

3/4 pound of ground turkey

1/2 teaspoon dried sage

3 ounces of chopped pancetta

2 3/4 cups of bread crumbs made from day old gluten free bread

Lemon zest from 1/2 of a lemon

2 to 2 1/2 cups of gluten free chicken broth

1/2 cup quinoa flakes

1 cup of pine nuts or chestnuts



Preheat oven to 375. Melt the butter in a pan over medium heat. Add onions and celery until soft and see thru. Remove from pan and set in a bowl. Add the ground turkey. zest, sage and pancetta. Saute until the turkey meat is fully cooked and crumbly. Turn off flame.

In a large mixing bowl, blend the turkey meat with the vegetable, slowly adding the breadcrumbs, quinoa flakes and nuts. Use the chicken broth as a binder, adding as much as you needed for keep he stuffing moist.

Place inside your turkey's cavity or place in a greased casserole and/or baking dish and bake in a preheated oven at 325 for 25 to 30 minutes.

Once can substitute ground pork, ground beef, ground sausage or a blend of each type of ground meat to mix up the flavor of your stuffing! Gluten Free Baking Needs


Kindle E Book Ultimate Gluten Free Recipes

Simple Gluten Free Pie Crust

With the holidays nearing, this is a perfect, easy recipe for a delicious pie crust to be used with your favorite filling of choice. For this blog I picked a pumpkin pie, but any gluten free filling will work beautifully.

Gluten Free Spritz Cookies...simple and yummy!

Kindle Ultimate Gluten Free Recipe Book


CRUST



1 cup of white rice flour
1/2 cup potato starch
1/2 cup tapioca flour
1/2 teaspoon salt
7 tablespoons butter, cut into 14 slices
1 large egg
1 tablespoon apple cider
3 tablespoons cold water



Mix the first four ingredients in a mixing bowl. Add butter and with a for or hands blend mixture until it is flaky. Add egg and vinegar, stirring a fork until just blended. Sprinkle with water; blend together with a fork and clean hands until mixture just holds together and forms a ball. Separate in half. Cover one half with plastic wrap; set aside. Place half on a lightly floured (use potato or tapioca flour) piece of wax paper. Top with additional piece of wax paper. Roll out dough with a rolling pin to 1/8 inch thickness. Do away with the top sheet of wax paper and upturn dough into a 9 inch pie plate. Cut overhanging dough. Gather or pinch the edges. Repeat to make another crust or use as the top of the pie crust.

Pumpkin Filing:1 1/2 cups of granulated sugar
1 1/2 teas salt
3 teas ground sugar
1/2 teaspoon ground cloves
1/2 ginger
1/2 cinnamon
4 large eggs
1 can of canned pumpkin
2 cans of evaporated milk

Blend sugar, salt, cinnamon, ginger and gloves in a bowl. Beat eggs in a larger bowl. Stir in pumpkin and add contents from small bowl. Slowly fold in evaporated mil. Transfer into pie shells. This will make enough for 2 pies.

Bake in a preheated oven at 425 for 15 minutes. Reduce heat to 350 degrees for 45 minutes. Cool on a wire rack for 2 hours. Serve cooled or refrigerate.

Gluten Free Bean Dip

This dip is packed with flavor, loaded with fiber. Use it with gluten free crackers or better yet toast gluten free pizza crust and spread the bean dip on top and sprinkle with cheddar cheese! Check the labels of the beans to make sure no gluten products were added.

16 oz can chickpeas
16 oz can kidney beans
16 oz can black beans
1 tablespoon garlic
4-5 tablespoons lemon juice
1/3-1/2 cup water (for desired texture)
3 tablespoons tahini
1 teaspoon cumin
1/2 tsp paprika
1 teaspoon salt
1 teaspoon pepper
1/2 cup parsley, chopped
1/2 cup green onions, chopped

Puree all ingredients together in a food processor
Add extra water as needed to reach texture
Add additional spices to meat your taste
Refrigerate until ready to use.

Gluten Free Valentine's Strawberry Meringue Pie

Great Dessert for Valentine's Day!

Meringue Ingredients:
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar

Filling Ingredients:
1 cup sour cream
3/4 cup powdered sugar
4 ounces cream cheese, softened
1 tablespoon orange juice
1 teaspoon freshly grated orange zest

Topping Ingredients:
2 pints fresh strawberries, hulled
1/4 cup apple jelly, melted

Preheat oven to 275°F. Grease bottom only of 9-inch pie pan; set aside.Beat egg whites and cream of tartar in small mixer bowl at high speed until foamy. Continue beating, gradually adding sugar, until mixture is glossy and stiff peaks (3 to 4 minutes). Pour into prepared pan; spreading meringue over bottom and up sides. Bake 1 hour. Turn off oven; leave meringue in oven with door closed for 45 minutes. Remove meringue from oven. Cool at room temperature.Combine all filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until creamy. Spoon filling into meringue shell; spread over bottom and up sides of meringue shell. Refrigerate 2 hours or until firm.Just before serving, place strawberries, stem-side down, on filling. Brush or drizzle melted apple jelly over berries.

Try using other berries, like blueberries or raspberries for a yummy change!

Super Simple Gluten Free Pancakes

Happy New Year!

Here is a simple, yummy breakfast idea for a hot breakfast this winter!

1 ¼ cups rice flour

2 teaspoons baking powder

1 teaspoon soda

½ teaspoon salt

1 ¼ cup buttermilk

2 large eggs

¼ cup vegetable oil

Add the vegetable oil to buttermilk. In large bowl, mix together all dry ingredients. Add the buttermilk/oil mixture and eggs. Mix and cook on greased hot griddle or pan.

Click here for a Gluten Free Ebook full of great recipes!