Gluten-Free Turkey Polenta with Maple Sauce
This restaurant-worthy dish is easy to make. It’s a tasty way to lift your spirits on a nippy winter night. The sweetness of the maple sauce and dried cranberries offers a perfect counterpoint to the earthy, creamy polenta, mushrooms and turkey.
½ cup gluten-free chicken or vegetable broth
¼ cup pure maple syrup
1 tablespoon fresh lemon juice
2 teaspoons Dijon-style mustard
1/8 teaspoon black pepper
4 cups water
1 cup cornmeal
1 teaspoon dried thyme
½ teaspoon salt
2 tablespoons unsalted butter, optional
2 teaspoons grapeseed oil or canola oil
½ pound mushrooms of choice, sliced
2 shallots, chopped
2 cups baby spinach or baby kale
2 cups sliced cooked turkey
¼ cup dried cranberries
1. To make Maple Sauce, place broth, maple syrup, lemon juice, mustard and black pepper in a small saucepan. Bring mixture to a boil, reduce heat to medium and simmer uncovered until reduced by one-quarter, about 5 minutes. Remove from heat and cover to keep warm.
2. Bring 4 cups water to a boil in a medium saucepan. Pour cornmeal into boiling water in a slow, steady stream. Reduce heat to medium-low, stir in thyme and salt. Heat until polenta is tender and thickened, about 20 minutes. (Stir polenta often during cooking with a wooden spoon and break up any large pieces against the side of the pan.) Stir in butter, if using. Remove from heat and cover to keep warm.
3. Heat oil in a skillet over medium heat. Add mushrooms and shallots. Cook until tender, about 5 minutes.
4. Spread cooked polenta on serving plates and top with greens, mushroom mixture, sliced turkey and dried cranberries. Spoon Maple Sauce over top.
Each serving contains 326 calories, 6g total fat, 1g saturated fat, 0g trans fat, 48mg cholesterol, 413mg sodium, 43g carbohydrate, 7g fiber, 14g sugars, 26g protein, 22Est GL.
Homemade Gluten-Free Turkey Stock
Homemade stock is a perfect way to put a turkey carcass to good use. It’s a tasty substitution for store-bought chicken broth in recipes. For the best flavor, don’t let the carcass sit too long in the refrigerator. After your turkey dinner, remove all the meat and package it separately from the carcass. Then make stock early the next day.
12 cups water
-Turkey carcass, broken into 3-4 pieces
2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
2 peeled onions, coarsely chopped
1 bay leaf
1 tablespoon whole peppercorns
6 fresh parsley sprigs
1. In a large saucepan, combine water, turkey carcass pieces, carrots, celery, onions, bay leaf, peppercorns and parsley.
2. Bring to boil, reduce heat to low and simmer about 4 hours. Skim off any foam that forms.
3. Strain broth through a cheesecloth-lined sieve set over a large bowl and let cool.
4. Refrigerate until fat solidifies on surface, about 8 hours. Discard the fat.
5. Refrigerate stock in an airtight container up to 4 days or freeze up to 4 months.