for everyone who asked to see the finished product, here is the pork enhanced bird. It was really delicious, but I have to say I think the onion/garlic/celery/herb under the skin rub was as responsible for that as the bacon. Just my opinion, others may vary. The gravy rocked, though, I must say.
This is my first video of any sort. The audio is terrible, I sound quite lispy, maybe we can figure out how to make it better next time, but for now I’m blaming my cheap camera. Let me know what you think. I know, it’s probably too long. But I am pretty narcissistic, which is funny since I really don’t like watching myself on video, but it’s okay as long as most of me is not in the picture.
There are several dishes that one cannot go without on a carnivore’s Thanksgiving table. Turkey, obviously, and all the goodies that go with that. Dressing, aka stuffing, and gravy are both things that you can make with gluten free ingredients so no one has to miss out on the traditional foods.
Gravy is so easy to make. I take the bird out of the pan, put the pan on one of the large burners on my stove on about medium to medium high heat. Then when the liquid starts boiling I sprinkle a thin layer of potato flour on it, and whisk it in, trying to declump it. I continue adding flour until it’s the consistency I want, or thereabouts. If there is not a lot of liquid in the pan, I make a thick paste and thin it to gravy consistency with either water, or better, broth. Sometimes with a bird I put water in the pan while it’s cooking so it will make a better gravy later. Last year we coated the turkey with a garlic/onion/celery/butter mixture before cooking which contributed to the deliciousness of the later gravy too.
Dressing, a.k.a. stuffing
I start with a gluten free cornbread. Any good cornbread made with corn meal and NOT corn meal mix is fine for this. Please use organic, non-gmo corn meal if you can find it. I use a cornbread recipe from The Laurel’s Kitchen Bread Book but have not asked for permission to share the recipe so, I don’t think I will. It is a fine cornbread, I made mine with kefir the last time. I considered putting the herbs in for the stuffing before baking it but was convinced to leave it plain.
Any other gluten free bread you might like and have around can be cut into cubes and mixed in with the cornbread which you will be crumbling up. It isn’t a bad idea to toast the bread(s) in order to get a firmer product, this is what I usually do ’cause I don’t like mushy mushy dressing.
I usually put a combination of garlic, onions and celery in some butter and olive oil and cook it. Yesterday I also added mushrooms.
I don’t stuff my birds anymore after the food poisoning debacle of 2003, so what I do instead is use high quality (yes, I’m totally a food snot) chicken broth (which means homemade ’round here) in addition to the aforementioned garlic/onion/celery mixture to moisten the dressing before baking it. It should be obvious, but crumble the cornbread into the bowl before starting! I put all the breads into a mixing bowl that is large enough to really toss the dressing ingredients around without making a huge mess on the counter and consequently losing some of your deliciousness to mechanical loss, and slowly add the butter mixture while tossing the bread to make sure you get some of that yumminess throughout, then switch to the broth and treat it the same way. Don’t over moisten your mixture or you’ll just have a pile of goo. Delicious goo, but I like mine less like goo and more like, well, dressing. It’s a personal choice thing, so make it how you like it. You can add whatever you like, herbs (I stick to the classics like rosemary, sage, and thyme, and I consider these really key to getting that traditional flavor), and/or some kind of meat such as the giblets. Some relatives of mine like to put oysters in theirs, but I think oysters are really nasty with their mud wad gut blobs, and I’d like to put pecans in mine but my children don’t like that either. You can use any kind of baking pan, I use an oven-to-table dish to simplify things. Then you just pop it into the oven for the last, oh, hour or so of the turkey’s baking time, don’t hold me to that, I’m not a real measure-ey, time-ey cook when it comes to stuff like this. Just cook it until it looks right.
Unfortunately I don’t have any photos of the food from last year, because frankly, after doing all that work the last thing on my mind was a picture of the dressing. I hope this gives you some ideas for your own gluten free Thanksgiving, please share them with me, I’m always looking for something new and exciting to try!
How do you live through Thanksgiving without pie? This is one of the triumphs of my gluten free lifestyle.
That is 2.5 cups of white rice flour with .5 tsp salt and 1.5 sticks of butter. I have found that if you’re using a bland flour like rice you need the butter. A flavorless oil like palm oil would make a pretty bland crust with rice flour, but works fine with potato.
When the mixture resembles a coarse meal it is time to add the ice water. It does not form a ball as readily as wheat flour crust does, but when you get enough moisture mixed in it will start to hold together when you squeeze it.
I would like to know how you like this recipe if you try it. I have used the same proportions with potato flour. It makes a crust that I feel is more suited to a savory dish, like a pot pie. You may prefer the potato flour though, as it’s crumb is a lot more tender than the rice, which can be a little on the sandy side, especially if you use brown rice flour. A mixture of rice and potato is worth a try.