FeaturesOct/Nov 2015 Issue

A Simpler Gluten-Free Thanksgiving

This elegant feast gives “quick & easy” a place at your table.


There’s no rule that says Thanksgiving must be complicated or that it has to leave the cook exhausted. Here’s help making your holiday a lot more fun, perfectly delicious and a whole lot less stressful.

Our quick and easy gluten-free menu comes with a schedule designed to keep you organized. The turkey is spatchcocked, making it incredibly juicy and quick to roast. To save time, several items can be prepared ahead. And each dish contains as many healthy ingredients as possible.

Keep in mind that even with a quick and easy menu and an organized kitchen, there’s always a little bit of bustle getting a big dinner on the table all at once. But keep calm and follow our hints, schedule and recipe instructions to take the guesswork out of Thanksgiving and make preparation as smooth as possible. Everything will make it to the table on time, including you!


Photography by Tim Horel

Spatchcocked Leek & Garlic Turkey

SERVES 8 TO 10

This might be the best turkey you’ve ever tasted and it roasts in no time at all. The skin is perfectly crisp and the meat cooks evenly—no overdone breast or underdone thighs!

2 cups rough-chopped root vegetables, such as carrots, parsnips, shallots
6 cloves garlic, minced, divided
5-6 fresh sage leaves
4-5 sprigs of fresh thyme
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground pepper, divided
12-15 pound whole turkey, thawed and spatchcocked
2-4 tablespoons olive oil, divided, more for brushing pan
2 leeks, washed and cut into rings
2-3 shallots, chopped
2-4 tablespoons fresh thyme, sage, parsley, chopped for garnish, optional

1. Preheat oven to 375°F. Brush a rimmed half-sheet pan with oil.

2. Place chopped root vegetables, half the garlic, sage and thyme in the pan, arranging the herbs in the center and the root vegetables all over. Sprinkle with ⅓ of salt and pepper.

3. Place spatchcocked turkey, skin side up, on top of the vegetables and herbs. Tuck wing tips under the bird and arrange legs so that the turkey is confined inside the pan. Dry turkey skin thoroughly.

4. Brush turkey with half the oil. Generously sprinkle another ⅓ of salt and pepper over the bird.

5. Place leeks, shallots and remaining garlic on the bird, tucking it into crevices. Drizzle remaining oil over vegetables. Sprinkle with remaining salt and pepper.

6. Place turkey in preheated oven and cook 20 minutes. Reduce oven temperature to 350°F and roast turkey until done, about 14 minutes per pound. Begin checking the internal temperature after 80 minutes of baking time. When breast meat is 150°F and thigh meat is 165°F, turkey is done.

7. Remove turkey from oven. Cover and let it rest 20 to 30 minutes in a warm spot. Garnish with herbs, if desired, and serve with cooked vegetables and Turkey Au Jus Sauce.

Each 3-ounce serving of white meat contains 132 calories, 3g total fat, 0g saturated fat, 0g trans fat, 57mg cholesterol, 54mg sodium, 0g carbohydrate, 0g fiber, 0g sugars, 24g protein, 0 Est GL.
Each serving of white meat with vegetables contains 477 calories, 5g total fat, 1g saturated fat, 0g trans fat, 229mg cholesterol, 431mg sodium, 10g carbohydrate, 2g fiber, 2g sugars, 92g protein, 4 Est GL.
Each 3-ounce serving of dark meat contains 156 calories, 6g total fat, 3g saturated fat, 0g trans fat, 72mg cholesterol, 66mg sodium, 0g carbohydrate, 0g fiber, 0g sugars, 24g protein, 0 Est GL.
Each serving of dark meat with vegetables contains 255 calories, 10g total fat, 3g saturated fat, 0g trans fat, 104mg cholesterol, 366mg sodium, 10g carbohydrate, 2g fiber, 2g sugars, 32g protein, 4 Est GL.

Turkey Au Jus Sauce

MAKES 4 CUPS

Make this delicious sauce while your turkey is roasting. No one will miss the gravy.

-Turkey neck, backbone and giblets (except liver)
6-8 cups cold water or gluten-free chicken or vegetable broth
1 bay leaf
½ small onion or shallot, chopped
1 clove garlic, crushed
2 small carrots, rough chopped
2 fresh sage leaves, crushed, or ½ teaspoon dried sage
4 sprigs fresh thyme or ½ teaspoon dried thyme
1/4 cup white wine, optional
-Salt and pepper, to taste

1. Place neck, backbone, giblets (not the liver–too bitter) and water or broth in a large saucepan and bring to a simmer. Add bay leaf, onion, garlic, carrots, sage and thyme and cook until broth is reduced to about 4 cups. Strain broth and set aside until turkey is roasted and out of the oven.

2. Remove turkey from its pan. Place the pan with roasted vegetables over 1 or 2 burners set on medium-low heat. Add 1 to 2 cups strained broth and wine, if using, and deglaze the pan. Simmer 1 minute.

3. Strain mixture and return liquid to sauce pan. Stir in remaining broth. Remove fat from the top. Add salt and pepper, to taste. Serve warm alongside Spatchcocked Leek & Garlic Turkey.


Photography by Tim Horel

Gluten-Free Cranberry Relish

MAKES 3 TO 4 CUPS

This gluten-free relish can be prepared 5 days in advance. The longer it rests in the refrigerator, the better the flavor. Taste after a day and stir in more sugar, if necessary.

8 cups (2 pounds) fresh or frozen cranberries
½ cup brown sugar
¼-⅓ cup granulated sugar, to taste
¼ teaspoon ground cloves
½ teaspoon minced fresh ginger
-Zest of 2 oranges
½ cup orange juice
¼ teaspoon kosher salt

1. Place ingredients in the bowl of a food processor in the order listed. Pulse on and off several times until ingredients blend together and cranberries are minced into a fine dice.

2. Place mixture in a large container and stir.

3. Cover and refrigerate at least one day. Stir before serving. Serve chilled or room temperature.

Each tablespoon contains 16 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 10mg sodium, 5g carbohydrate, 0g fiber, 3g sugars, 0g protein, 1 Est GL

Gluten-Free Cranberry Orange Chutney

MAKES 3 TO 4 CUPS

Surprise your guests with this special chutney. Deliciously different from the usual cranberry fare, it pairs terrifically with Thanksgiving dinner and makes an excellent spread on turkey sandwiches. For more heat, add the red pepper flakes.

8 cups (2 pounds) fresh or frozen cranberries
-Zest of 2 oranges
1 tart apple, peeled, cored and finely diced
½ cup pure maple syrup
¼ cup orange juice
¼ cup dried fruit, such as cranberries, raisins, chopped figs
3 tablespoons cider vinegar
½ small shallot, minced
½ teaspoon minced ginger
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom or allspice
¼ teaspoon red pepper flakes, optional

1. Place all ingredients in a deep-sided medium saucepan over medium heat. Stir to combine. Bring mixture to a simmer and then lower heat and cook 20 to 30 minutes on a low simmer, stirring often. Chutney is finished when cranberries have popped, apples are soft and mixture is thick with just a little liquid remaining. When a spoon is dragged through the chutney, it should take a moment to come back together.

2. Remove from heat and let cool.

3. Place in a covered container and store in the refrigerator up to 1 week. For best flavor, serve warm or at room temperature.

Each tablespoons contains 17 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 1mg sodium, 5g carbohydrate, 1g fiber, 3g sugars, 0g protein, 1 Est GL

Gluten-Free Sweet Potato Maple Mash

SERVES 6

This tasty side dish is easy to prepare. Small pieces of orange pair well with sweet potatoes—no one will miss the marshmallow topping. This gluten-free recipe can be doubled; adjust your pan size and baking time accordingly. Make it a couple of days ahead and store in a covered container in the refrigerator. Reheat before serving.

3 large sweet potatoes (3 pounds)
¼ cup pure maple syrup
3 tablespoons olive oil
2 tablespoons orange juice
½ teaspoon kosher salt
¼ teaspoon garlic powder
-Pinch of ground cinnamon
-Pinch of freshly ground nutmeg, optional
-Freshly ground black pepper, to taste
¼ cup fresh orange pieces (¼-inch dice)
1 teaspoon fresh flat leaf parsley or thyme, finely chopped, for garnish, optional

1. Preheat oven to 350°F.

2. With a sharp paring knife, poke 6 holes in each potato. Place potatoes in a microwave and cook on high 5 minutes. Remove from microwave, wrap each potato securely in foil and put on a baking sheet. Place in preheated oven and bake 35 to 40 minutes until thoroughly cooked. Cool 5 minutes.

3. Open each foil packet, slide off potato skin (careful, it’s hot!) and place cooked potato into a medium bowl. Add maple syrup, olive oil, orange juice, salt, garlic powder, cinnamon and nutmeg, if using. Blend well, stirring until ingredients are incorporated.

4. Stir in black pepper. Fold in orange pieces. Place in a serving dish. Serve warm, garnished with parsley or thyme, if desired.

Each serving contains 157 calories, 7g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 231mg sodium, 24g carbohydrate, 2g fiber, 12g sugars, 1g protein, 11 Est GL.

Photography by Tim Horel

Time Saver: Save time by using store bought gluten-free bread and cornbread or a mix.

Gluten-Free Cornbread Stuffing

SERVES 8 TO 10

Use a gluten-free bread with herbs (like Canyon Bakehouse rosemary-thyme focaccia) and your dressing will be the bomb. For best results, cube the bread and cornbread and let them sit out on the counter to dry out for a few days or at least overnight. This recipe can be made with egg replacement; see instructions below.

Cornbread Cubes

1½ cups gluten-free cornmeal
1 cup gluten-free all-purpose flour blend of choice
1 tablespoon sugar
2 heaping teaspoons baking powder
1 heaping teaspoon poultry seasoning
½ teaspoon kosher salt
-Pinch of black pepper
⅓ cup olive oil
2 large eggs
1 cup milk of choice

Stuffing

¼-⅓ cup olive oil, divided
2-3 stalks celery, chopped
1 yellow onion or large shallot, chopped
2 cloves garlic, minced
3-4 cups stale gluten-free bread of choice, cubed
3-4 cups Cornbread Cubes
3-4 cups gluten-free chicken or vegetable broth, room temperature
2 heaping teaspoons poultry seasoning
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley or thyme leaves

1. To make Cornbread Cubes, preheat oven to 350°F. Grease a quarter-sheet pan or a 9x13-inch pan.

2. In a large bowl, whisk together cornmeal, flour blend, sugar, baking powder, poultry seasoning, salt and black pepper until combined. Make a well in the center of the dry ingredients and add olive oil, eggs and milk. Stir mixture with a wooden spoon until blended.

3. Scoop batter into prepared pan and flatten into an even thin layer. Place in preheated oven and bake 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan.

4. Turn cornbread onto a cutting board and cut into ½-inch cubes. Let cubes dry out a few days on the countertop or at least overnight.

5. To make the stuffing, place 2 tablespoons olive oil in a sauté pan over medium heat. Add celery and onion and cook until wilted, about 5 minutes. Add garlic and sauté 30 seconds. Remove pan from heat and let vegetables cool until just warm to touch.

6. Preheat oven to 350°F. Grease a large casserole dish or cast iron pan with olive oil or nonstick spray.

7. Combine bread cubes and cornbread cubes in a large bowl. (Cornbread will crumble somewhat.) Add broth, poultry seasoning, salt, pepper and sautéed celery mixture and fold gently to combine. Let mixture sit 5 minutes and fold again. Most of the liquid should be absorbed.

8. Turn stuffing into prepared casserole dish, taking care not to press too hard and crumble cornbread too much. Pour whatever liquid remains over the dressing. Drizzle half remaining olive oil over the top.

9. Place in preheated oven and bake 25 to 30 minutes until top is brown and dressing is hot. Drizzle remaining olive oil over top and sprinkle with chopped parsley or thyme and serve.

Each serving contains 369 calories, 16g total fat, 3g saturated fat, 0g trans fat, 45mg cholesterol, 503mg sodium, 50g carbohydrate, 3g fiber, 5g sugars, 8g protein, 28 Est GL.

For Egg-Free Cornbread Cubes, omit 2 eggs. Add 1 tablespoon cornstarch or arrowroot to dry ingredients in step 2. Combine 1 tablespoon flax meal with 3 tablespoons hot unsweetened applesauce. Let cool. Use this mixture to replace 2 eggs in step 2. Batter should be moist and easy to scoop. If batter is too dry, add extra milk or water, 1 tablespoon at a time.

For Classic Cornbread, grease a 9x9-inch baking pan or a cast iron skillet. Use the ingredient list for Cornbread Cubes except increase the sugar to 3 tablespoons and omit both the poultry seasoning and black pepper. Bake in preheated 350°F oven for 25 to 30 minutes or until a toothpick comes clean.


Photography by Tim Horel

Time Saver: Blanch the beans in advance and refrigerate them until you're ready to assemble the dish.

Gluten-Free Green Bean Mushroom Sauté

SERVES 6

This healthy update on the traditional favorite side makes an elegant dish. Deglazing the mushrooms with white wine and adding a sprinkle of nutmeg gives this recipe extra flavor.

1 pound fresh or frozen whole green beans
3 tablespoons olive oil, divided
2 cups (8 ounces) sliced white or cremini mushrooms
2 tablespoons white wine or gluten-free vegetable or chicken broth
1 clove garlic, minced
¼ teaspoon kosher salt
-Freshly ground black pepper, to taste
-Pinch of freshly grated nutmeg
1 tablespoon fresh flat leaf parsley, chopped, optional, for garnish

1. Boil green beans in a pot of water 2 to 4 minutes until slightly cooked. Quickly plunge beans into ice water to stop the cooking.

2. In a large sauté pan, heat 1 tablespoon olive oil and add sliced mushrooms. Cook until mushrooms’ liquid begins to evaporate. Add wine and deglaze the pan. Stir in garlic, salt, pepper and nutmeg.

3. Remove mushroom mixture from the pan and place in a small bowl.

4. Add 1 tablespoon olive oil to the pan and quickly sauté green beans until they’re just coated with oil and warm.

5. Transfer warm beans to a serving dish, lining them up neatly. Arrange mushrooms across the center of the beans. Drizzle 1 tablespoon olive oil over beans and sprinkle with chopped parsley immediately before serving. Serve warm.

Each serving contains 93 calories, 7g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 103mg sodium, 6g carbohydrate, 3g fiber, 1g sugars, 2g protein, 3 Est GL.

Photography by Tim Horel

Time Savers: The pie crust can be rolled out and placed in a pie pan and refrigerated or frozen up to 4 days ahead. The entire pie can be prepared a day ahead. (The crust and cut-out cookies can be frozen and baked directly from the freezer by adding 1 to 2 minutes to the baking time.)

Gluten-Free Pumpkin Butterscotch Pie

MAKES ONE 9-INCH GLUTEN-FREE PIE

This gluten-free pie will have your guests asking for seconds. Caramelizing the sugar gives the pie a deep butterscotch flavor and it couldn’t be easier to do. Just give it your full attention. Remember that the sugar is very hot, so follow the instructions and use a long handled wooden spoon to stir the mixture. When the milk is added, expect it to bubble up like a small volcano. This pie can be made with egg replacement; see instructions below.

Pie Crust

2 ⅓ cups gluten-free all-purpose flour blend of choice
1 tablespoon granulated sugar
½ teaspoon pumpkin pie spice
¼ teaspoon kosher salt
½ cup unsalted butter, cubed and chilled, or 7 tablespoons solid Spectrum non-hydrogenated shortening
5 tablespoons solid Spectrum non-hydrogenated shortening
¼-⅓ cup very cold water

Filling

1½ cups milk or full-fat canned coconut milk, divided
¼ cup brown sugar
¼ cup good-quality pumpkin
butter
⅓ cup granulated sugar
2 cups canned pure pumpkin puree (organic preferred)
3 large eggs
2 tablespoons gluten-free all-purpose flour blend of choice
2 tablespoons dark rum, optional
2 heaping teaspoons pumpkin pie spice
2 teaspoons pure vanilla extract

1. To make the crust, place flour, sugar, pumpkin pie spice and salt in the bowl of a food processor and pulse until blended. Add cubed butter and shortening and pulse until mixture forms uneven, coarse crumbs. While food processor is running, add cold water, a little at a time, just until mixture forms into a smeary, ragged-looking ball.

2. Turn dough out onto a sheet of plastic wrap and knead it just until it comes together. Divide dough in half, wrap in plastic and chill 2 hours or overnight.

3. Preheat oven to 350°F. Line a cookie sheet with parchment paper.

4. Roll half the chilled dough between 2 sheets of plastic wrap. Place in a 9-inch or 10-inch pie pan and crimp edges. Chill crust 15 minutes. (Dough can be rolled out and refrigerated or frozen up to 4 days ahead.) Place pan on a cookie sheet and bake it in preheated oven 15 minutes. Cool crust before adding filling.

5. Roll remaining half of chilled dough about 1/8-inch thick. (Keep dough chilled while cutting out cookies by refrigerating as needed.) Cut out 15 small leaves or decorative cookies. Place them on prepared cookie sheet and bake in preheated oven 15 to 18 minutes or until golden brown. Remove from oven and set aside to cool.

6. To make the filling, measure out milk, brown sugar and pumpkin butter in separate small bowls to have at the ready. Then place the granulated sugar in a small saucepan with tall sides and carefully melt it over medium-low heat. As soon as it starts to liquefy, drag the dry sugar to the center using a fork. Let sugar turn brown (like an old copper penny) but watch it carefully so that it doesn’t burn. (Sugar browns quickly once it starts to melt, usually under a minute.) Remove sugar from heat and immediately stir in ½ cup milk. It will bubble up and be very hot, so use a wooden spoon with a long handle. Stir in remaining 1 cup milk, brown sugar and pumpkin butter until smooth. If caramel hardens or forms clumps when you add the other ingredients, put it back on medium-low heat and stir until mixture melts, about 2 minutes. Remove from heat and let mixture cool until you can place your hand on the bottom of the pan.

7. Place pumpkin puree and eggs in a medium bowl and combine. Add flour blend, rum, pumpkin pie spice and vanilla and whisk to incorporate. Add caramel mixture and whisk to combine.

8. Carefully pour filling into cooled crust while it’s still on the cookie sheet, filling crust to the top of the pan. Pour carefully so crust doesn’t break.

9. Place pie (on cookie sheet) in preheated oven and bake 15 minutes. Reduce oven temperature to 325°F and bake 35 to 40 minutes or until center is set and crust is a dark golden-brown.

10. Remove pie from oven and place on a rack to cool. Refrigerate overnight. Bring to room temperature and add cookie decorations before serving.

Each serving contains 607 calories, 30g total fat, 17g saturated fat, 0g trans fat, 153mg cholesterol, 167mg sodium, 75g carbohydrate, 4g fiber, 34g sugars, 8g protein, 48 Est GL.

For Egg-Free Pumpkin Butterscotch Filling, omit 3 eggs. Mix 3 tablespoons cornstarch into 1/4 cup cooled caramel liquid and blend well. Add the balance of caramel liquid, mixing well before adding to pumpkin puree in step 7. After baking, let pie cool and refrigerate 2 hours so pie can firm up. Serve chilled or at room temperature.

For Sweet Potato Butterscotch Pie, substitute an equal amount of canned sweet potato puree for the pumpkin puree.

Comments (1)

For my stuffing I save all my GF bread crusts or that last piece that's really kind of stale, cut or break into chunks, let them dry overnight and save them in a zip lock bag. Pretty soon, there's enough to stuff. It's a lot less painful than buying or making a whole loaf of GF bread just for stuffing, much as I love it. Dried chunks will last at least a couple months and you're not wasting those bits and pieces.

Posted by: Switzer | August 29, 2015 5:20 PM    Report this comment

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