Turkey Pot Pie (The Last of the Leftover Turkey)

Tonight I finally used up the last of our enormous 23 lb. turkey and some other sides still hanging around from Thanksgiving.  I don't know what I like more about this pot pie, the filling or the crust!  YUM!

Ingredients:

Filling:

2-3 medium potatoes peeled and diced
1/4 cup butter
1/8 cup cornstarch
1 cup chicken broth
1 cup milk
1 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
Approx. 2 cups cooked turkey (I used leftovers)
1 cup green beans or any other veggie (I used leftovers from Thanksgiving)

Pastry:

1/4 cup soy flour, tapioca flour, sweet rice flour, and white rice flour
1/2 teaspoon salt
1/3 cup butter
3-5 Tablespoons ice water
2 Tablespoons milk

Directions:

1.  Pre-heat oven to 450 degrees
2.  In a medium pot cook potatoes until soft
3.  While the potatoes are cooking melt 1/4 cup of butter in a separate sauce pan for filling
4.  Whisk in cornstarch, milk, chicken broth and seasonings; cook until thickened
5.  Prepare the pasty by whisking together the flours and salt in a medium mixing bowl
6.  Cut in the 1/3 cup of butter
7.  Add the ice water slowly
8.  Place dough between two sheets of wax paper and roll out with a rolling pin or press out with your hands
9.  In a glass baking dish mix together turkey, veggies, and potatoes; cover with the crust; brush the crust with milk (if desired)
10.  Bake at 450 for 20-25 minutes or until the crust is golden brown and the filling is bubbly.

Turkey Noodle Soup

My husband and I have had almost all the turkey sandwiches and reheated Thanksgiving meals we can handle.  Tonight, I thought I would make something a little more appealing, turkey noodle soup.  The weather has been very cold so soup for dinner was an added bonus to using up leftovers.

Ingredients:

Gluten-free brown rice noodles (I always use Tinkyada brand)
Gluten-free chicken broth (Swanson's is GF and also Safeway store brand)
Baby carrots  or carrots (diced)
1/4 of an onion
leftover cooked turkey meat
salt
pepper

Directions:

1.  Pour broth into a large soup pot (I used approximately 2 cartons of broth)
2.  Cut carrot and onion and add to broth
3.  Cut or shred desired amount of turkey meat and add to broth (I used a lot of turkey meat and vegetables so the soup was very hearty)
4.  Salt and pepper broth to taste bring to a boil and then simmer until the carrots are cooked
5.  In a separate pot cook noodles according to package directions
7.  Strain noodles
8.  Add noodles and soup to a bowl and enjoy

*I keep the noodles separate from the soup because gluten-free noodles tend to become mushy if they are left in the broth. 
  

Gluten-free Popovers: A Great Gluten-free Bread

I just wouldn't be Thanksgiving without some kind of bread.  I have come to love making popovers as a great alternative to rolls (they are much less complicated and not nearly as much work) or biscuits.  As soon as the stuffing was cooked and while the turkey was being carved I threw these into the oven and they were a great addition to our meal.  This recipe is also easy to double or triple.

Ingredients:

2 beaten eggs
1 cup milk
1 Tablespoon cooking oil
1/4 teaspoon salt
1/4 cup soy flour, white rice flour, sweet rice flour, and tapioca flour 
nonstick spray or shortening

Directions:

1.  Pre-heat oven to 400 degrees
2.  Whisk together flour and salt in a large mixing bowl

3.  Add the eggs. cooking oil, and milk
4.  Whisk together thoroughly (This batter will be similar to a pancake batter or a little thinner)
5.  Spay or grease a muffin tin thoroughly (These will stick easily)
6.  Fill each muffin cup about 1/2 way full (They rise a lot!!!)
7.  Bake for 30-35 minutes or until firm and golden brown
8.  Immediatly after removal from the oven prick the tops with a fork to let the steam out
9.  Remove from the tin and serve warm with gravy or butter or whatever!

Gluten-Free Thanksgiving Sides (Mashed Potatoes, Fried Corn, and Green Beans)

I thought the Thanksgiving sides were the easiest to convert to be gluten-free.  Every year I like to have a couple of different vegetables and, of course, mashed potates.  The fried corn is my favorite side and it is easy to make a lot or a little.  I have found that not many of my Thanksgiving recipes have exact measurements because I know that everyone will need to make different amounts.

Fried Corn:

1 bag frozen corn
1 stick (1/2 cup butter)
Salt
Pepper

1.  Over medium-low heat melt the butter in a fairly large skillet
2.  Add the entire bag of frozen corn
3.  As the corn cooks salt and pepper to taste
4.  Cotinue to roast/fry corn until cooked thoroughly


**The longer and slower you roast/fry the corn the sweeter the corn will be and the more delicious it will be.

***Stir often so nothing sticks and burns to the bottom of the skillet.

Green Beans

I did not do much to the green beans.  I bought a couple of frozen bags and as everything was being put out before we ate I put them in the microwave and cooked them according to the package directions.  I added a little salt and pepper but that is it!  I LOVE THAT VEGETABLES ARE NATURALLY GLUTEN-FREE!

Mashed Potatoes:

Again this recipe is not exact and is usually naturally gluten-free!

Potatoes (peeled and diced)
Butter
milk
salt
pepper

1.  Peel and dice potatoes
2.  Boil in a large pot until the potatoes are soft
3.  Strain out water
4.  Add butter, salt, pepper, and milk (Don't add too much milk at once or you will get soupy potatoes!)
5.  Beat with an electric mixer until smooth

Gluten-free Turkey Gravy

I had an abundance of juices from my turkey this year and that is the best way to make a gravy.  This simple gravy required little effort or time.  You can make as much gravy as you want by adding more chicken broth to the drippings. 

Ingredients:

Drippings from turkey
Chicken broth/water
cornstarch
salt
pepper

Directions:

1.  Pour the dripping from the roasting pan into a medium sized sauce pan
2.  Heat over low heat and slowly whisk in small amount of cornstarch until thickened (I put in a little too much this year so I had to add a little extra water/chicken broth)
3.  Salt and pepper to taste
4.  Serve

Finished Turkey and Gluten-free Stuffing

The turkey took exactly 4 1/2 hours to cook today and it was worth the wait.  I think I have about 12 lbs. of meat leftover (I think I was a little over zealous when I picked the turkey out this year).  Tomorrow I am going to think of new things to make with the leftover turkey.  I am thinking a turkey potpie or a turkey hash...we will see.  For now I wanted to show you how it turned out! 

The butter that I basted it with this morning made the skin very nice and crispy.  Notice all the juices left in the pan from the little bit of water and chicken broth I put in the bottom to keep it moist while baking!  The spices were a great addition.

 

The stuffing also came out great.  After I dried the bread out in the oven I chopped about a cup and a half of celery and about 3/4 of a cup of diced onion.  After I diced the vegetables I melted 1/2 cup butter on the stove and added the celery and onion.  I cooked the celery and onion until it was tender but not brown.

 

Then I added 1/2 teaspoon of poultry seasoning, 1/2 teaspoon sage, 1/4 teaspoon of salt and a 1/4 teaspoon of pepper to the mix on the stove.  All of this then simmered for just a couple of minutes and was added to the dry bread cubes.

 

 

 

 

Finally I added about 1 cup of chicken broth to the dry bread cube mixture.  All of this then baked covered  in the oven at 375 got 25 minutes while the turkey rested before being carved. 

 

 

This is what the finished stuffing product looked like.

 

 



Thanksgiving Morning (Turkey and Stuffing) Part 1

We are hoping to eat today around 2 o'clock.  Since we have a MASSIVE turkey it had to go in the oven pretty early today.  But first I had to get a start on the stuffing.

Stuffing:

For the last couple of months I have saved the ends of my loaves of Udi's bread in freezer.  These pieces are usually a little more dry than the rest of the loaf and are perfect for making stuffing.  Unfortunately, I didn' have quite enough bread ends so I had o use a little of the middle also. 

Before I put the Turkey in the oven I chopped the (unfrozen) bread slices into about 1 inch cubes and laid them (one layer only) on a couple of cookie sheets.  With the oven at 300 degrees place the bread in the oven to dry out, stirring every 5 minutes for a total of 15 minutes.

Here is what the first stage of my stuffing looked like.

Turkey:

According to all of my sources Turkeys must be cooked to an internal temperature of 165 degrees.  That means that our 23 lb. turkey will probably take about 4-5 hours to cook.  Before I put the turkey in the oven I made my wonderful husband pull out the gizzards and whatever else was inside.  Then I took some melted butter (just enough to baste the turkey with) and covered the turkey with the butter.  Then I seasoned the turkey with a little thyme, rosemary, poultry seasoning and salt and pepper.  Finally, I added a little water and chicken broth to my roasting pan (to help keep the turkey moist).  I really don't have a specific recipe for my turkey this year.

 Here is what my turkey looked like before it went in the oven.