Gluten-Free Makeovers (46 page)
Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Spread the bread cubes in a single layer on cookie sheets and bake until the cubes are dry, about 15 minutes.
In a large skillet, heat the oil and sauté the onions and celery until soft. Add the apples and sausage and sauté until the apples are soft, about 3 minutes. Remove from the heat.
In a large mixing bowl, combine the bread cubes, the onion mixture, and the cranberries, broth, eggs, poultry seasoning, and chestnuts, if using. Mix until the bread is thoroughly moistened.
Use as much stuffing as needed to lightly pack the turkey cavity and cook according to the weight of the bird.
Press the remaining stuffing into a lightly oiled baking dish. Cover and bake at 350°F for 45 minutes. Remove the cover and continue baking to let the stuffing brown, about 10 minutes.
Avoiding Eggs?
Omit the eggs and replace with an additional ½ cup chicken or vegetable broth.
Dairy-free
Have a yearning
for takeout? Well, you could have this wonderful Thai noodle dish on the table in less time than it takes to pick up an order, and you can be sure there’s no hidden gluten when you make this recipe yourself. Let the noodles soak while you organize the remaining ingredients.
3½ ounces medium rice noodles (about 1½ cups after soaking)
¼ cup vegetable oil
6 large shrimp, peeled and deveined
2 large eggs
½ teaspoon paprika
¼ cup fish sauce (see Pantry, page 276)
2 tablespoons sugar
¼ cup rice vinegar
¼ cup ground unsalted peanuts, optional
4 green onions, cut into 1-inch pieces
½ cup fresh bean sprouts, rinsed and drained
2 garlic cloves, minced
¼ to ½ teaspoon red pepper flakes
Lemon wedge
Soak the rice noodles in cool water for 1 hour then drain.
Heat the oil in a large frying pan or wok over high heat until the oil begins to smoke. Add the shrimp and sauté for 1 minute. Break the eggs over the shrimp and allow to sit for 1 minute, then scramble the mixture. Add the rice noodles and paprika; stir briefly. Add the fish sauce, sugar, vinegar, and peanuts, if using. Sauté for 30 seconds.
Combine the green onions, bean sprouts, garlic, and red pepper flakes in a small bowl and add to the mixture. Toss to heat. Remove from the heat, spoon into a serving dish, and garnish with a lemon wedge.
MAKES 6 SERVINGS
This velvety tomato
sauce is spiked with a hint of vodka and spice. Add more cream and grated cheese for richness, if desired. Serve with a Caesar salad and a glass of Pinot Noir and you’ll be all set for an evening of fine dining. My tester, Daniel, used artichoke hearts in place of asparagus and omitted the pancetta and thought the results were wonderful.
9 ounces brown rice or corn penne (see Pantry, page 275)
6 ounces pancetta, finely diced
1 small leek (white and light green parts), rinsed thoroughly and chopped
3 garlic cloves, chopped
½ cup vodka
one 28-ounce can crushed tomatoes
¼ to ½ cup half-and-half or non-dairy creamer
2 teaspoons Worcestershire sauce
¼ to ½ teaspoon crushed red pepper
¼ cup chopped fresh basil
Freshly ground pepper to taste
2 cups (1-inch-long pieces) grilled or blanched asparagus
Grated Parmesan cheese, optional
Bring a large pot of water to a boil. Cook the penne until just tender, according to the package directions. Drain.
Heat a large saucepan over medium heat. Add the pancetta and sauté until the pieces begin to brown. Remove to a paper towel lined plate to drain. Discard all but 1 tablespoon of the drippings from the pan.
Over medium-low heat, add the leek to the drippings and cook until soft, about 3 minutes. Add the garlic and cook an additional minute. Add the vodka and bring to a boil. Simmer until reduced by half, about 2 minutes. Stir in the tomatoes, half-and-half, Worcestershire sauce, and crushed red pepper to taste. Reduce the heat to a simmer. Cover and cook until thickened, about 10 minutes, stirring frequently. Stir in the basil, pepper, and asparagus. Heat briefly.
