Rice Stuffing
Turkey Appetizer
Turkey Hash
Turkey Dip
Turkey Burgers
Hazelnut Macaroons
Plum Pudding
Christmas Eggnog
Chocolate Eggnog
Cardinal Punch
White Christmas
Gluten Free Christmas Cake
Shortbread Cookies
Gingerbread Cookies
Rice Stuffing
¼ cup butter
2/3 cup slivered almonds
1 cup chopped onion
1 cup chopped celery
½ cup wild rice, rinsed
21/2 cups water
1 cup raisins
½ tsp dried leaf marjoram
½ tsp dried leaf thyme
¼ tsp ground nutmeg
1 tsp salt
¼ tsp black pepper
½ cup long grain rice
12 oz bag fresh spinach, washed, stemmed & chopped
2 eggs, lightly beaten
Heat butter in a large saucepan or Dutch oven over medium heat. Add almonds and stir until golden. Lift out with a slotted spoon and set aside. Add onion and celery to butter left in pan and stir 5 minutes. Add wild rice, water, raisins and 5 seasonings. Bring to boil, reduce heat, cover and simmer 25 minutes.
Add regular rice and stir with fork. Continue cooking gently until most of the water has been absorbed and rice is tender (about 25 minutes). Add spinach, toss with a fork, cover and simmer 2 minutes. Remove from heat and, when cool, stir in almonds and eggs. Makes about 7 cups – enough for a 10-12lb turkey.
What can you do with Turkey Leftovers? Plenty! Enjoy these delicious, gluten free recipes:
Turkey Appetizer
1 cup cooked turkey, ground
4 slices cooked bacon, crumbled
½ cup sour cream (or plain yoghurt)
1 ½ Tbsp blue cheese, crumbled
1/3 cup pecans
Combine ingredients, stir until well mixed. Chill. Form into balls of 1” diameter. Chop 1/3 cup pecans. Roll turkey balls in pecans. Chill well. Serve with crackers.
Turkey Hash
½ cup diced celery
2 Tbsp minced onion
2 Tbsp butter/marg
1 cup finely diced cooked turkey
2 cups diced boiled potatoes
2/3 cup rich milk
salt & pepper
Paprika
Cook celery and onion in butter/marg until onion is transparent but not browned. Add turkey, potatoes and milk. Cook slowly, stirring occasionally until thoroughly heated. Season to taste. Increase heat during the last 10 minutes to brown bottom. Four servings.
Turkey Dip
250 ml cooked, ground turkey
125 ml mayonnaise
125 ml sour cream (or plain yoghurt)
15 ml lemon juice
2 drops Tabasco sauce.
Combine ingredients. Mix well. Chill. Serve with chips or raw vegetables. Makes 500 ml.
Turkey Burgers
1 lb cooked, ground turkey
1/3 cup finely chopped onion
1 tsp salt
1 tsp pepper
¾ cup GF breadcrumbs
1 egg, slightly beaten
2 Tbsps milk
Combine ingredients. Mix well. Shape into patties. Fry in 1 tablespoon cooking oil, approx 3 minutes on each side. Serve on slightly toasted GF bun. Makes 4-6 burgers.
Hazelnut Macaroons
2 egg whites
1/8 tsp salt
1 cup GF icing sugar, sifted
1 cup finely ground unblanched hazelnuts (also called filberts)
1 square (1 oz) unsweetened chocolate, finely grated
½ tsp cinnamon
candied red & green cherry slices or hazelnut pieces
Preheat oven to 150C (300F). Beat egg whites with salt until stiff peaks form; mix in remaining ingredients except cherries, with a spatula. Drop from a ½ teaspoon onto ungreased foil-lined baking sheets. Leave about 1-½ inches between cookies. Decorate each with a cherry slice or nut. Bake 20 minutes until faintly browned. Let cool, until firm enough to peel from foil. Set on wire racks to cool completely. Makes 5 dozen.
Plum Pudding
3 cups seedless raisins
½ cup currants
1 cup chopped mixed candied peel
½ cup sliced blanched almonds
1 cup rice flour
½ tsp baking soda
1 tsp salt
2 tsps ground cinnamon
½ teaspoon ground allspice
¼ tsp ground cloves
¼ tsp ground ginger
½ tsp nutmeg
1-¼ cups chopped beef suet
2 cups coarse soft GF breadcrumbs
1 cup lightly packed brown sugar
6 eggs, beaten
¼ cup brandy, or pineapple, orange or grape juice
¼ cup molasses
Mix=e first 4 ingredients together with last 3 ingredients;
Sift together next 9 ingredients, add fruit mixture, mix well until all pieces are separated and coated with rice flour;
Add suet, GF breadcrumbs and sugar. Mix well; mix all ingredients, combine well.
¾ fill 2 greased 1 quart pudding bowls, cover with greased foil, tie:
Steam over rapidly boiling water, tightly covered, for 3 ½ hours;
Uncover and stand on wire rack until cooled. Store in cool dry place for several weeks before serving.
To Serve: Resteam about 1-¼ hours, serve with brandy sauce
Christmas Eggnog
1 egg, beaten
1 tbsp sugar or honey
pinch salt
¾ cup heavy cream or milk
¼ cup rum
¼ tsp nutmeg
Combine egg with sugar or honey and salt, add milk and rum. Blend thoroughly in blender. Serve sprinkle with nutmeg. For a fluffy eggnog, separate egg, beat white until stiff, then fold into yolk mixture. May be served hot or cold. Serves 1
Chocolate Eggnog (Kiddies favourite)
1 egg, beaten
1 tbsp sugar or honey
Pinch salt
¾ cup heavy cream or milk
¼ tsp vanilla
dash nutmeg
2 tbsps chocolate syrup
whipped cream
grated chocolate
Combine egg with sugar or honey and salt. Add milk, vanilla, nutmeg and chocolate syrup. Blend thoroughly in blender. Top with whipped cream and grated chocolate. Serves 1.
Cardinal Punch
Yield: 44 servings
1 quart cranberry juice
1 pint orange juice
2 lemons, squeezed or 2 oz lemon juice
4 quarts ginger ale
Combine juices with ice and chill. Pour into punch bowl over a block of ice and ginger ale. Garnish glasses with mint sprig.
White Christmas
(Adapted from an Aussie Christmas recipe)
Ingredients:
3 cups GF Rice Crisp cereal
1/4 cup icing sugar
1 cup mixed, dried fruit
1 cup desiccated coconut
1/4 cup butter/margarine, melted
250g marshmallows
Method:
Combine all dry ingredients into large mixing bowl.
Melt butter/marg in a saucepan on low heat
Add marshmallows & stir until fluffy
Stir in all dry ingredients, except icing sugar
Press mixture into greased 20cm x 30cm pan
Refrigerate overnight
Cut into squares
Dust lightly with icing sugar
Submitted by Brigitte Clarke (thanks to Bradley Arthur!)
Gluten Free Christmas Cake
(Edmonton Chapter)
Ingredients:
¾ cup apple juice
¾ cup white rice flour
¼ cup orange juice
¾ cup brown rice flour
1 cup chopped dates
¼ cup soy flour
(or substitute any bean or pea flour)
½ cup raisins
1 tsp. baking soda
¾ cup candied fruit mixture
1 cup chopped nuts
¼ tsp nutmeg
2 eggs
1 tsp. cinnamon
1/3 cup oil
1 tsp. xanthan gum
Method:
Combine juices, dates, fruit mixture and raisins in medium pot. Bring to a boil, turn off heat, cover the pan and let stand for 10-15 minutes.
Sift dry ingredients in large bowl. In a small bowl, beat eggs, then slowly beat in oil. Alternately add the egg and fruit mixture to the dry ingredients. Mix. Stir in nuts. Put into greased 9 x 5” loaf pan. Bake at 325 degrees for 50-60 minutes. Cool in pan and turn out.
This cake has no added sugar – the fruit juice and fruit give it all the sweetness it needs without the sugar!
Submitted by Marla Carroll
Shortbread Cookies
Ingredients:
1 cup white rice flour
½ cup cornstarch
½ cup icing sugar
¾ cup butter/margarine
Extra rice flour for rolling
Method:
Sift dry ingredients into bowl.
Add butter/margarine and mix dough until smooth
Wrap in wax paper and refrigerate for one hour
Using rice flour, roll portions of dough on wax paper to about ¼ inch thick
Cut into shapes with cookie cutters, decorate if desired
Bake at 300F for 15-20 minutes, or until the edges are just slightly brown (don’t overbake!)
Makes 2-3 dozen cookies, depending on size
Submitted by Marla Carroll (Original recipe from Helen Bozak)
Gingerbread Cookies
3/4 cup margarine
1/4 cup dark molasses
1 cup light brown sugar
3 cup rice flour
1 teaspoon xantham gum
1 teaspoon salt
1 Tablespoon baking powder
2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup water
Sweet rice flour for rolling
Method:
Cream margarine and sugar. Beat in molasses.
Sift dry ingredients into separate bowl. Stir into creamed mixture alternately with water. Mix thoroughly. Dough should be soft and will be sticky.
Refrigerate dough for at least one hour.
Using sweet rice flour, roll portions of dough on plastic wrap or parchment paper to about 1/4".
Cut and decorate as desired.
Bake in 350F oven for 8-20 minutes depending on size. Cookies should just be getting browned.
Cool slightly on sheet before removing to rack to cool completely.
Store in airtight containers.