My November 2005 gluten-free class

by angelaskitchen on November 16, 2006

November Gluten-free Cooking Class

by Angela Litzinger

Roast Turkey

1 turkey, about 14 lbs

1/4 cup olive oil

1-1/3 cups chicken stock


Preheat oven to 325°F. Season inside of turkey cavity with salt and pepper to taste. Pat skin dry with paper towels. Brush turkey with olive oil. Place turkey on a roasting rack inside a roasting pan. Roast turkey about 20 minutes per 1 lb., basting with chicken stock and brushing with olive oil every 25 minutes, until a meat thermometer registers 175°F when inserted into thickest part of the thigh (or when thigh and leg fall easily away when pulled). Remove turkey from oven. Let turkey stand 20 minutes before carving.

This recipe serves 12 people.


Giblet Stock

1 turkey neck and giblets, omitting liver

2 quarts water

3 celery ribs, chopped

1 onion, chopped

2 sprigs parsley


Combine all ingredients in a heavy saucepan. Bring to a boil. Reduce heat to low and simmer 2-1/2 to 3 hours. Strain stock through a sieve.


Maple Gravy

1/4 cup plus 2 Tbs. fat from roast turkey drippings

3 Tbs. corn starch

1 cup reserved turkey cooking juices, or chicken stock

2-1/2 cups chicken stock, or giblet stock

1 cup pure maple syrup, or to taste

Heat turkey fat in a heavy pan over medium heat. Add corn starch and stir constantly 2-3 minutes until starch turns golden. Slowly stir in remaining ingredients and salt and pepper to taste. Simmer mixture about 10 minutes, stirring frequently until gravy thickens.

This recipe serves 8 people. 

Celery Mashed Potatoes 

8 large potatoes, peeled and cut into 1 inch pieces

1/3 cup unsalted butter, or gluten and dairy-free margarine

2/3 cup celery\cooked, finely chopped

2/3 cup onion\cooked, finely chopped

1/4 cup plus 3 Tbs. milk or half and half, or non-dairy alternative

1/4 cup plus 3 Tbs. fresh parsley, minced

3/4 tsp. poultry seasoning


Cover potatoes with water in a large saucepan. Bring to a boil over high heat. Immediately reduce heat to low and simmer 15 minutes or until tender. Drain liquid from potatoes. Cover and set aside. Meanwhile, melt half the margarine in a pan over medium high heat. Sauté celery and onion 7-8 minutes until tender. Transfer celery mixture, next 3 ingredients, and salt to taste to drained potatoes. Beat at medium speed with an electric mixer or mash by hand until smooth. 

Gourmet Rice Dressing

Recipe from:  www.csaceliacs.org

1 cup onions, chopped

2 T gluten and dairy free margarine or oil

1 cup celery, chopped

½ cup mushrooms, sliced

2 cups boiling GF chicken broth

1 cup celery leaves, chopped

1 t salt

¾ t GF curry powder

1 cup uncooked rice

½ cup sliced toasted almonds


Sauté onions, celery, celery leaves, mushrooms and rice in margarine until vegetables are tender and rice is golden. Turn into a buttered shallow 2-qt casserole dish. Stir in chicken broth and seasonings. Cover and bake at 350 degrees for 30 to 35 minutes, or until rice is tender and liquid is absorbed. Fluff with fork; spoon into serving dish; sprinkle with almonds.

This recipe last updated on January 10, 2003.


Apple Cranberry Squash

2 lbs. butternut squash, peeled and cut into 1 inch cubes

4 Jonathan or Macintosh apples, peeled, cored and chopped

1/2 cup sugar

2 cups cranberries, thawed if frozen

2 Tbs. plus 2 tsp.  gluten and dairy-free margarine


Place squash in a steamer basket over boiling water. Cover saucepan and steam 15 minutes, or until tender. Remove from steamer basket and set aside. Combine apples and sugar in a heavy saucepan over medium heat. Cook 8 minutes, stirring frequently. Stir in cranberries and cook 4-5 minutes, or until cranberries and apples are tender and liquid has evaporated. Add squash, margarine and salt and pepper to taste. Stir over heat until hot and serve immediately.


Fresh Spinach Salad

6-2/3 cups packaged spinach salad, torn into pieces

2/3 cup fresh tomatoes, chopped

1 cup apple, thinly sliced, dipped in lemon water, drained

2/3 cup red onion, diced

1-1/4 large papayas, peeled, seeded and cut into 1/2 inch cubes

½ cup toasted pepitas

1/4 cup balsamic vinegar

2 Tbs. plus 2 tsp. lemon juice

1 Tbs. plus 1 tsp. water

1 Tbs. plus 1 tsp. orange juice concentrate

1-1/4 tsp. honey

1-1/4 green onions, minced

2 Tbs. plus 2 tsp. fresh dill weed, or 1-1/4 tsp. dried

1/4 cup olive oil


Place first 5 ingredients in a salad bowl. Combine remaining ingredients, except pepitas, in a jar with a tight-fitting lid. Shake well, pour over spinach mixture and toss well to coat.  Sprinkle with pepitas. 


     Impossible Pumpkin Pie

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