Giblet gravy -- gluten free

Hey there!

It dawned on me that I hadn't ever given instructions for making gravy.  There are a couple of methods, like "country" gravy, or "brown" gravy, or using a roux, but this one uses broth, the drippings from a roasted turkey (the link goes to my recipe) and cornstarch.

Giblet gravy -- gluten free

After the turkey has gone into the oven, put the neck and giblets, (excluding the liver.  Fry that up and feed it to the dog!), into a fairly large pot, (3 to 8 quarts, depending on how much gravy is desired), filled with water.  Cover the pot and bring it to a boil.  Reduce the heat and keep it simmering on about low while the turkey is cooking.  It will reduce by about 1/2 during cooking.

About 1/2 hour before the turkey is done,  remove the neck and giblets from the broth.  Set them aside and allow them to cool.  Meanwhile, carefully drain off the juices from the cooking bird into a fat separating measuring cup or a bowl.  Add the juices, (with or without the fat, as desired), to the broth.  Cut the giblets up into 1/4" pieces and shred the meat from the neck.  Place the meat and giblets back into the broth.

In a 2 cup measuring cup or something about that size, add about 1/2 cup cornstarch mixed with 1/2 cup cool water.  (This is for at least 8 cups broth.)  Mix it thoroughly and drizzle it into the simmering broth.  If it isn't thick enough, add more cornstarch and water until it is thick enough.

Season the gravy to taste with

Sea salt
Adobo

Enjoy!

 

Leftover Thanksgiving Turkey Casserole

Hi y'all!

I know it is early, but we were given a Turkey.  I fixed it yesterday with all the "trimmings," so now I have leftovers.  Even on gluten free and allergy restricted diets we wonder what to do with leftovers, don't we?  Well, this recipe is an easy casserole that uses leftover "Thanksgiving" fare.  it is suitable for allergy diets and free of soy, wheat, gluten, dairy, eggs and sugar.



Leftover Thanksgiving Turkey Casserole
Serves 4

This one is easy, and I'm just going to give general approximations because one never knows how many leftovers one is going to have.  My premise is that there will be leftover mashed potatoes, stuffing, gravy, veggies of some sort and turkey.  My family doesn't care for cranberry sauce, so it isn't in here.  I've seen some renditions of this basic dish that put leftover cranberry sauce on the top.  If I were doing it, I would put it on the side, as a condiment.

First, grease a 9"x13"x2 in baking dish.  Put about

2/3 cup gravy

 into the dish and spread it evenly across the bottom.  Spread evenly over the gravy about

2 to 3 cups turkey, cut into bite sized pieces
2 to 4 cups veggies* (green beans, broccoli, cauliflower, carrots, etc.)

*The reason for the range is the size difference of the veggies.  Less for green beans and carrots, more for broccoli and cauliflower.  If there are no leftover veggies, a bag of frozen ones will do.

Put another layer of about

1 to 1 1/2 cups gravy (this link goes to my recipe for Gluten Free Giblet Gravy)

spreading it evenly over the turkey and veggies.  Continue to layer

2 to 3 cups stuffing (this link goes to my recipe for Cornbread Stuffing)
2 to 3 cups mashed potatoes

Sprinkle the top with

1/2 teaspoon parsley or basil

Bake the casserole for about 30-45 minutes at 350F.  Enjoy!


I just realized I've never given instructions on gravy making for gluten free diets.  I'll do that in another post and link it back here.