Lucky with Leftovers: Gluten-Free Thanksgiving Recipes
Make the best of the rest of your turkey
Fortunate is the person who finds herself with a refrigerator full of leftovers. It’s my favorite part of holiday cooking. In fact, I deliberately buy a larger-than-necessary turkey just to nibble on what’s left. Then when I’m finished picking, I use the bones to make soup.
The wonderfully rich flavor of roasted turkey can spice up an endless variety of savory dishes. But if eating turkey five days in a row is more than your family can appreciate, cube and freeze portions to use later. Store the carcass in the freezer, too, to make a hearty soup when you have the time.
I vary the use of my leftovers from year to year. Sometimes I sauté cubed turkey with onion, garlic and mushrooms, adding broccoli pieces and flat gluten-free noodles. I pour in some sherry or heat just enough chicken broth to coat the ingredients and top it off with grated cheese or a dairy-free cheese substitute. Other times, I sauté the meat with sliced water chestnuts, red pepper, mushrooms, pea pods and green onions. Then I add gluten-free soy sauce, sesame oil and broth (thickened with a little cornstarch) and spoon it over softened Asian rice noodles. Yum!
Leftovers can give you the freedom to have some fun in the kitchen. Use whatever ingredients are available to concoct whatever suits your fancy.
Try these gluten-free ideas for tasty ways to enjoy what’s left of your holiday bird. These recipes also work well with chicken.
SERVES 8 TO 10
My grandmother used to make this soup with barley. Now that I’m gluten free, I simply add more lima beans. If you don’t care for lima beans, omit them for a clear soup.
❧ Bones of one roasted turkey (with some meat left)
1 cup large dried lima beans, rinsed
4 stalks celery, diced or sliced
3 large carrots, peeled and sliced
1 (18-ounce) can diced tomatoes, drained
❧ Whole large onion, peeled
❧ Several sprigs flat-leaf parsley, rinsed
❧ Salt and freshly ground pepper, to taste
2-3 quarts cold water
1 large potato, peeled and cubed
1 (10-ounce) package frozen cut green beans
½ (10-ounce) package frozen peas
1. In a large stockpot, combine turkey bones, lima beans, celery, carrots, tomatoes, onion, parsley, salt and pepper. Cover with water. Bring to a boil and simmer 2 to 3 hours or until lima beans are soft. If you omit the lima beans, simmer 2 hours or until soup is flavorful.
2. Carefully remove the turkey bones, using two large slotted spoons. Transfer bones to an ovenproof platter and let sit until cool enough to handle. Remove meat from bones and return meat to the pot, along with a few large, solid bones.
3. Add potato, green beans and peas and simmer for 1 additional hour. If the broth becomes too thick, add a can of gluten-free chicken stock. Check seasonings and adjust for taste. Remove bones. Serve hot.
For Hearty Turkey Soup, spoon cooked rice or gluten-free pasta into individual bowls and then pour in hot soup. Don’t add rice or pasta to the stockpot as these tend to absorb liquid, making the soup very thick.
This is great comfort food. Gluten-free corn pasta holds up well for casseroles.
1 tablespoon olive oil
3 green onions, green tops removed, remainder chopped
2½ cups sliced mushrooms
2 cups cubed cooked turkey or chicken
3 tablespoons dry sherry
1 cup gluten-free chicken stock
¼ cup light cream, fat-free
evaporated milk or milk of choice (rice, soy, hemp, nut milk)
2 tablespoons cornstarch mixed with ¼ cup water
8 ounces gluten-free spaghetti, cooked al dente, rinsed and drained
1/3 cup grated Parmesan cheese or dairy-free cheese of choice (rice, or soy)
1. Heat oil in a large skillet. Sauté onions and mushrooms until mushrooms are soft.
2. Add turkey or chicken. Stir to coat.
3. Add sherry, chicken stock and cream. Bring to simmer.
4. Add cornstarch mixture and stir to thicken.
5. Add cooked spaghetti and cheese. Stir just until heated and serve.
Each serving contains 327 calories, 10g total fat, 4g saturated fat, 0g trans fat, 53mg cholesterol, 181mg sodium, 38g carbohydrate, 3g fiber, 19g protein.
This is a quick dish that dresses up leftovers and might even fool family members into thinking you’ve made it from scratch. Serve with rice or gluten-free noodles.
6 slices cooked turkey breast or chicken
1 egg, lightly beaten, or ¼ cup milk of choice (rice, soy, hemp, nut)
1/2 cup cornstarch
2 tablespoons butter or olive oil
2 tablespoons olive oil, divided
❧ Salt and pepper, to taste
2 shallots, finely chopped
1/2 pound mushrooms, sliced
1/2 cup gluten-free chicken broth
¼ cup Marsala wine
❧ Shredded mozzarella cheese or dairy-free cheese of choice (rice, soy), optional
1. Preheat oven to 350 degrees.
2. Dip turkey slices in egg (or milk of choice) and then cornstarch.
3. Sauté meat in 2 tablespoons butter and 1 tablespoon oil until just browned. Sprinkle with salt and pepper.
4. Arrange meat in a single layer in large glass baking dish.
5. Add remaining 1 tablespoon oil to skillet and sauté shallots and mushrooms. Mix in broth and wine and pour mixture over turkey slices. Sprinkle cheese over turkey, if desired.
6. Place dish uncovered in preheated oven and bake for 20 minutes or until cheese melts. Serve hot over rice or gluten-free noodles.
Each serving contains 223 calories, 5g total fat, 3g saturated fat, 0g trans fat, 15mg cholesterol, 65mg sodium, 12g carbohydrate, 0g fiber, 28g protein. LW