Thanksgiving

We had a fresh turkey which was a first for us. 

No defrosting... I love it! And the turkey tasted really good. 

A lot of our recipes were gluten free. If I can post more you'll notice the change in our menus. Even if you use regular flour these recipes are still good!

Apple Stuffing:

Ingredients:

8 tablespoons of butter

2 large finely diced onions

4 finely diced celery stalks

4 coarsely chopped tart apples

1 tablespoon chopped sage

2 tablespoons chopped thyme

10 cups of cubed day-old bread (GF recipe below)

1 cup of chicken broth

½ cup of cream

2 beaten eggs

In a large skillet, melt the butter and add onions. Cook until softened. Add celery stalks, soften and season with salt and pepper. Add apples and cook for a minute. Stir in sage, thyme and turn off heat. In a large mixing bowl combine cubed day-old bread (crusts removed) with the skillet mixture. Pour in chicken broth and cream and mix well to moisten bread. Taste and adjust seasoning. Stir in 2 beaten eggs. Transfer stuffing to buttered shallow baking dish. Bake for about 40 minutes, until golden.

Gluten Free bread:

Ingredients:

3 ½ cups	Namaste Perfect Flour Blend
1 ½ cups	milk or rice milk
1 Tbsp	cider vinegar
2 Tbsp	oil
2 Tbsp	honey or agave nectar
½ cup	cornstarch, arrrowroot or tapioca starch
1 tsp.	salt
3	eggs
1Tbsp	yeast
¼ cup	warm water

Directions:

1. Mix yeast in ¼ cup warm water and set aside for 5 minutes. Warm milk, add oil, honey and cider vinegar. Beat (room temperature) eggs and add to milk mixture. Add yeast mixture to milk mixture and blend.
   
2. Add liquid ingredients to dry ingredients and blend on medium speed with electric mixer for 3 minutes. Pour into well greased loaf pan. Cover loosely with sprayed waxed paper or plastic wrap and towel and let rise for 30 minutes in warm place. Preheat oven to 350°F.
   
3. Cover loosely with foil tent to prevent over browning and bake for 30 minutes. Remove foil and continue baking for another 35-40 minutes. Let cool completely