Make-Ahead (Gluten-Free) Turkey Gravy and Stuffing for Holiday Food Fest

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The theme for this week’s Holiday Food Fest is Fall Dishes. If you have a favorite fall or Thanksgiving dish, please link up below to share! By doing so, you’ll enter for a chance to win a Flirty Apron! But more on that in a minute.

With Thanksgiving only 2 weeks away, I’m starting to form plans for how I will successfully host yet another big dinner for our family. Many families, including ours, have a variety of people with dietary restrictions. In our family, some cannot tolerate gluten, some cannot handle corn, and some are intolerant of sugar or dairy. I’m hoping to make a few dishes that will accommodate all of these restrictions, without sacrificing flavor. And to make it easier on myself, I’m planning ahead – making these dishes now, and freezing them until the big day.

Two of my favorite dishes to make ahead are gravy and stuffing. Yes, gluten-free gravy and stuffing! Not only is it gluten-free, it’s also sugar-free and dairy-free, so everyone can indulge in these Thanksgiving comfort foods. Making them ahead makes such a crucial difference the day of the big event. Have you ever tried to frantically make the gravy, while the bird rests, you’re finishing up other dishes, and there’s just not enough space or time? This gravy simplifies the whole process, as you only have to reheat it to serve. The stuffing only has to bake, so throw it in the oven as soon as the turkey comes out. Easy peasy! Once you have these two dishes in the bag, you can focus your energy on that beautiful bird, some mashed potatoes, or maybe a vegetable or two. I don’t know about you, but I can hardly wait!

blue-chocolate-front-with-bow

Don’t forget to link up below for the chance to win an apron from Flirty Aprons! They sent me one to review, and it’s wonderfully well-made, machine-washable, and so cute! The straps are adjustable, so the aprons can fit any size. Absolutely the perfect gift for yourself or a loved one. Link your favorite fall or Thanksgiving recipe, and comment below letting me know you did so. If you don’t have a blog, no worries – just leave me a comment sharing your recipe! The links will be available until Wednesday, November 18, at 11:59pm CST. Please make sure you leave your email address, so I can get in touch with you if you win!

The winners for this week’s Holiday Food Fest giveaways at Hoosier Homemade are:

Pampered Chef Pie & Tart Cookbook goes to April at Gluten Free Foods Rock
 
Red Velvet Cake Candle from http://www.etsy.com/shop/countrycandles goes to Alisa at One Frugal Foodie
Please get in touch with Liz at Hoosier Homemade to claim your prize!

Don’t forget next week’s Holiday Food Fest: Gifts of Good Taste! Phoebe at Cents to Get Debt Free will be hosting, so be sure to link up your favorite edible gifts. She will be giving away a Digital Precision Pro Kitchen Scale. I’m excited about this one too! I personally love making or receiving goodies packaged as gifts – so I want to see what everyone makes!

gravy

Gluten-Free Make-Ahead Gravy, adapted from Woman’s Day

4 lbs turkey wings, or turkey wings and drumsticks

2 medium onions, sliced

1 c water

8 c chicken broth

1 chopped carrot

1 stalk celery, chopped

1/2 t thyme leaves, chopped

1 t fresh parsley, chopped

1/2 t sage leaves, chopped

1/2 c potato starch

1/2 t freshly ground black pepper

Heat oven to 400 degrees. Put turkey wings/drumsticks in a single layer in a roasting dish; scatter onions on top. Roast for 1 – 1 1/2 hours or until turkey is browned.

Put turkey and onions into a large saucepan or pot. Add water to roasting pan, stir to scrape up brown bits. Add water to saucepan. Add 6 cups of broth (refrigerate the remaining 2 cups), carrot, celery, and herbs. Simmer, uncovered, for 1 1/2 hours.

Remove turkey and set aside. When cool, pull off skin and meat. Discard skin; reserve meat for another use. Strain broth into saucepan; skim fat off of broth.

Bring broth to a gentle boil. In a separate bowl, whisk the potato starch with the remaining 2 cups of broth until smooth. Whisk into broth, simmering 5 minutes to thicken gravy. Sprinkle pepper over, taste; add additional salt if necessary.

You can freeze gravy for up to a month. Reheat, whisking as necessary. You can even add fat-skimmed drippings from the turkey to the broth before serving. Makes 8 cups.

stuffing

Gluten-Free Stuffing, adapted from The Pioneer Woman and The Gluten-Free Homemaker

1 recipe gluten-free french bread, cubed, or about 4 cups of any cubed gluten-free bread (I used agave nectar instead of sugar in the recipe)

1/4 c olive oil

3 c butternut squash, cut into 1/2 inch cubes

1/2 onion, diced

1 c celery, diced

2 c low-sodium chicken broth

2 T fresh parsley, chopped

1 t fresh rosemary needles, chopped

1/2 t sage leaves, chopped

1/2 t thyme leaves, chopped

salt and pepper to taste

Place the cubed bread on a baking sheet and place in the oven at 250 degrees for 30 minutes to an hour, or until sufficiently dried out. Place cubed bread in a large bowl.

In a large skillet, place 1 T of the olive oil. Bring to a medium heat and add butternut squash. Saute until tender, but not mushy, about 10 minutes. Remove and set aside. Add remainder of oil, and add onions and celery. Saute for a few minutes more, until onions are translucent.

Add broth and herbs to the onion-celery mixture, and bring to a boil. Add butternut to bread cubes and toss. Ladle broth mixture over bread cube mixture, tossing after each ladle, tasting the whole way. Salt and pepper to taste. If the mixture isn’t quite moist enough, add more broth and toss again.

At this point, you can either place in a baking dish, or stuff your bird. If baking right away in the baking dish, bake at 350 degrees for 20-25 minutes. If stuffing your bird, stuff just before you are ready to roast your turkey. What did I do? I placed the stuffing in a baking dish, wrapped it tightly, and placed in the freezer to save for Thanksgiving. (I only baked a little amount just for the photo – and a taste test.) I’ll defrost in the refrigerator for a day before Thanksgiving, and bake it for 25 minutes or so in the oven, until it’s browned. Might even put some turkey drippings over and toss, just for added flavor. 

Make sure you click on the “Click Here” link below in order to enter your link, and/or to see the list of entered dishes. Contact me if you’re not sure how to submit them. Thanks!

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Comments

  1. says

    Great minds think alike…I made stuffing, too. But I call it dressing – at least that’s what we called it growing up. We never stuffed it. I used cornbread – this was one of my first gluten-free successes and Joe and I love it. I still remember how excited we both were at the prospect of having cornbread dressing for the holidays!

    Your focus on simplicity is wonderful – I’ve read before that you’ve cooked for 30 people on the holidays. I think someday I’ll just hang out in the corner of you kitchen, watch, and learn.

    Thanks so much for hosting! I just love that apron, too. It’s adorable.

  2. says

    I would just love to win that apron. I’ve been wanting a new one, and I need one that covers me above the waist. I love the fabric too! Thanks for hosting.

  3. says

    That is the CUTEST apron!!! Man I love thanksgiving — I always wear loose pants to ensure I have ample room to eat whatever I want :) Stuffing + Dressing = AWESOME

  4. says

    Great minds really do think alike. : ) I made stuffing too! I’ll link up tomorrow as soon as it’s posted, but in the meantime, I LOVE that apron! It’s so cute!

  5. says

    I love the idea of gluten free gravy and stuffing!! I’ll be sure to share this with my mom who is a diabetic and is always looking for healthier alternatives!!! Thank you for sharing. and Happy Thanksgiving!!

  6. says

    Thank you so much! Her candles look adorable; I am so excited!

    I entered a link from last year, because it was the new way I love to enjoy sweet potatoes at Thanksgiving. I hope this is okay that it is an older post. I will repost about the event though!

  7. says

    Great gravy! I love, love love the apron! Super cute. I posted my Heaven Sent Muffins (Apple cakes). They are people pleasing things…You can’t tell the difference between the GF and flour made ones (I made both to put my husband to the test). Enjoy!

  8. says

    You are smart to plan ahead. We have a vegetarian at our Thanksgiving table. I always make a side of vegetarian gravy ahead of time and freeze it so it is ready to go on the big day.

  9. says

    Now that is a flirty-flirty apron! You reminded me to wear a cute apron I received as a gift from a friend when TurkeyDay rolls around. I love the gravy and stuffing recipes; I’m sure they fill the house with delicious goodness when you’re preparing them!

  10. says

    I don’t even like gravy, but yours is beautiful. And, that stuffing is scrumptious, but, of course, it would be adapting from Ree and Linda, plus using your own talents–very cool!

    The apron is adorable!

    I’ve linked my sister’s crab casserole recipe that I adapted, which she adapted. It’s fun to tweak recipes, especially to make them gluten free (if needed), but still delish!

    Shirley

    • tastyeatsathome says

      Amy – Your stuffing recipe looks awesome too! Thanks!

      Jenn – I can’t wait for it either! One of my favorite holidays, hands down!

      Caitlin – Looks delicious!

      Alisa – an older recipe is perfectly fine! thanks.

      Jessie – So could I!

      Diana – Wonderful soup – I’m making pumpkin soup (my thai curry recipe on this site) this weekend again! I love pumpkin.

      GFE – That dish looks superb. Yum!

      Cookin’ Canuck – I’m excited you made these. I saw them on Bon Appetit’s magazine too, they looked heavenly.

      Mike Lee – So many wonderful recipes! Thanks!

      Wasabi Prime, Shelly Huang, Debi, Chelsey, KMS, Gluten Free Foods Rock, Cheah, Melissa, Katrina, Liz, Susie’s Homemade, Divina, Iris, Joy, Linda, Kimberly Payne, Janis, Amanda, and Lauren – Thank you all so much for your kind words and submissions – everything looks awesome!

  11. says

    Thanks for hosting this weeks food fest. The gravy and stuffing look incredible! I’m not sure that I would look good in a Flirty apron, so I might pass on the give away:)

  12. rita says

    where the recipe to the delightful cukes on the masthead!!! i want that pickle recipes!!
    thank you for your website—
    rita

  13. tastyeatsathome says

    Saveur, Simply Life, Brian, Mathea, Kristy, and Natasha – Thank you for your kind words and submissions!

    Jill Mann – You should at least put it on to parade around the house for a bit! :)

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