Gluten-Free Makeovers (59 page)
Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Make the Seasoning Mixture: Combine the coarse salt, seasoned salt, poultry seasoning, dry mustard, paprika, and nutmeg in a small bowl. Rub over the entire turkey and into the cavities. Place in a roasting pan, cover with plastic wrap, and refrigerate overnight.
Preheat the oven to 400°F. Lightly oil a small casserole dish.
Make the glaze: Combine the orange juice, oil, and maple syrup in a small bowl. Brush the turkey with the glaze.
Stuff the turkey with the corn bread stuffing. Place the remaining stuffing in the casserole dish; cover and set aside.
Truss the bird or cover the stuffed cavities with aluminum foil to prevent burning. Bake for 20 minutes. Reduce the oven temperature to 325°F and roast 3 to 3½ hours, basting
*
frequently, until a meat thermometer inserted into the thickest part of the thigh registers 180°F.
Bake the remaining stuffing for 30 minutes.
Remove the turkey from the oven and let stand 10 minutes before carving. Remove the stuffing to a serving dish and slice the turkey. Serve with Roasted Turkey Gravy on page 125.
*
Baste the turkey with chicken stock until enough juices collect in the pan to use as a basting liquid.
Tips
:
The cooking time will be slightly less if the turkey is not stuffed. Begin checking after 3 hours.
My preference is Empire kosher turkeys. They are brined, which adds flavor and tenderizes the meat. Reduce the amount of coarse salt added to the seasoning mixture if using a brined turkey.
Egg-free
I’ve always loved
enchiladas, but most enchilada sauces contained some wheat. Today several companies make good enchilada sauce and many are gluten-free, making possible this and many other Southwest dishes.
1 tablespoon vegetable oil
1 small onion, chopped (about ⅓ cup)
one 4-ounce can chopped mild green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon salt
one 15-ounce container whole-milk or reduced-fat ricotta cheese
1¼ cups frozen corn kernels, thawed
2 cups grated mozzarella cheese (about 8 ounces)
two 10-ounce cans hot or mild enchilada sauce (see Pantry, page 275)
twelve 6-inch gluten-free corn tortillas (see Pantry, page 277)
Preheat the oven to 350°F. Grease a 9 × 13-inch Pyrex baking pan.
Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the onion, chilies, cumin, chili powder, and salt and sauté for 3 minutes. Remove from the heat and place in a medium bowl with the ricotta, corn, and 1¼ cups mozzarella. Mix until combined. Set aside.
In a deep skillet or wide shallow saucepan, warm the enchilada sauce over low heat. Using tongs, dip 2 tortillas at a time in the hot sauce until softened. Allow the excess sauce to drip off and place the tortillas into the prepared baking pan.
Spread ¼ cup ricotta filling onto each tortilla. Roll and place seam side down in the pan. Repeat until all the tortillas have been prepared. Drizzle with 1 cup of the remaining enchilada sauce and sprinkle with the remaining mozzarella cheese. Bake for 15 to 20 minutes, until bubbly. Set the oven to broil and broil the enchiladas for 3 minutes, or until the tops have browned.
