November 20, 2013
Gluten-Free Thanksgiving, Here I Come (Part 5)
For the last installment, I thought I would give some ideas for gluten-free leftover dishes with your gluten-free Thanksgiving foods.
The first obvious leftover is the turkey sandwich, which is pretty easy to make gluten-free. First of all, you have the gluten-free stuffing or dressing, gluten-free gravy, gluten-free rolls, and the other sides including veggies, gluten-free mac and cheese, mashed potatoes, and cranberry sauce or jelly. Just open up that roll and cram it full of all those leftovers you want to make your sandwich.
If you are out of the gluten-free rolls, find a gluten-free bread recipe or buy a loaf. For a loaf, The Huffington Post did a taste test of the best gluten-free breads and determined Udi’s Whole Grain Bread tastes like regular bread. And I agree. In fact, it is light and airy and pretty tasty as far as bread goes. The Huff Post article lists some others that are pretty good, too.
For recipes, I suggest checking out Bob’s Red Mills Gluten-Free Bread Mix. I have made several delicious loaves of this. I have also tried a recipe from Gluten-Free Goddess’ website. Finally, my favorite gluten-free cookbook is 1000 Gluten-Free Recipes by Carol Fenster. It has some incredible bread recipes, not to mention 1000 tasty dishes, desserts, salads, appetizers, and so much more. In fact, I highly suggest checking it out for Thanksgiving meal recipes.
Okay, but the sandwich is easy. What about other recipes? How about a gluten-free turkey soup? Well, Alton Brown provides what looks like could be a yummy recipe for those who eat meat:
2 quarts vegetable stock
1 turkey carcass
1 (10-ounce) box frozen mixed vegetables
1/2 cup long grain rice
2 cups cubed cooked turkey
1 teaspoon crab boil seasoning (recommended: Old Bay)
2 teaspoons dried thyme
Freshly ground black pepper
Combine the vegetable stock and the turkey carcass in a 6 to 8-quart pot. Push down the carcass so that is mostly covered by the liquid. Cover, set over medium heat and bring to a simmer. Adjust the heat to maintain a simmer and cook for 1 hour. After an hour, remove the carcass, and add the vegetables, rice, turkey, crab boil seasoning, and thyme. Cover again and simmer for an additional 20 minutes. Season, to taste, with salt and pepper.
For the crab boil seasoning in the recipe, Old Bay is definitely gluten-free according to this Examiner.com article.
If a good chili is more up your alley, Rachel Ray has a nice recipe for turkey chili. The ingredients include the following:
1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
1 medium onion, chopped
1 large bell pepper, red or green, chopped (use up leftover pepper strips from crudite tray if you have them)
1 jalapeno pepper, seeded and chopped
1 bay leaf, fresh or dried
1 1/2 pounds light and dark meat cooked turkey meat, diced
1 1/2 to 2 tablespoons (a palm full) chili powder
1 1/2 to 2 tablespoons (a palm full) ground cumin
1 teaspoon to 2 teaspoons (several drops) cayenne pepper sauce
2 cups frozen corn kernels or leftover prepared corn
1 (32-ounce) can chunky style crushed tomatoes
2 cups prepared chicken stock or broth, paper container or canned
2 scallions, white and greens, chopped
With this recipe, just check the chili powder, cumin, cayenne pepper sauce, and the stock or broth as these sometimes have added gluten in the form of wheat. Otherwise, these ingredients are sure to make a yummy turkey chili. Check out the link for the directions for cooking.
The Food Network website has a whole listing of leftover food ideas. For those of us who are gluten-free, just remember to check the labels, substitute gluten-free breads, crusts, and pastas, and to make sure that gluten does not sneak into a recipe. Otherwise, enjoy the gluten-free leftovers!
Image Credit: Thinkstock