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.