Gluten-Free Stuffing for Turkey, Duck or Goose
Yes you can, have your stuffing and eat it too.
Here is a wonderful recipe that will satisfy everyone in your family, whether celiac or not.
½ cup quinoa well rinced
1 large onion finely chopped
1 large sweet apple, chopped
3 tbsp canola oil (If you are not vegan, you might want to use butter instead.)
3 celery stalks chopped
½ cup chopped walnuts
Salt and freshly ground pepper
Dash of cayenne 1 tbsp rosemary
¼ cup craisins (dried cranberries)
1 tbsp brandy or cognac
Place the quinoa in pan, cover with water and bring to a boil. Cook for aprox 15 minutes or until the grain is soft, and drain. Set aside.
In a frying pan, fry the onions in the canola oil. When they become slightly transparent, add the celery and walnuts and continue cooking for another ten or so minutes.
Mix all the ingredients in a bowl, including apple, raisins and brandy. Season and use to stuff the cavity of the turkey.
Cook turkey following directions according to weight.
Potato Salad Made Just Right
I know. I know. Potato salad does not contain gluten. But this recipe is just so easy and so delicious that I had to share, because we all know that finding just the right potato salad isn’t easy. So many recipes result in gooey, gluey clumps of mayonnaised potatoes. This recipe is guaranteed to give you great flavor and just the right texture—firm potatoes in a light yet creamy dressing.
It is the perfect accompaniment to a summer BBQ. Try it. You’ll thank me.
Potato Salad Just Right
For best results, make one day ahead.
1 lb small potatoes. (I like to use half yellow fingerlings and half red new potatoes about an inch and a half circumference.)
1 bunch of small green onions with stems, chopped.
1/3 cup chopped celery
1/2 cup mayonnaise
¼ cup Dijon mustard
¼ cup dill flavored vinegar (I save the vinegar from dill pickles. It offers the best flavor.)
Pepper to taste
Optional: Sliced radishes are a nice addition for those who like them.
The trick to the right texture is to not overcook your potatoes. Watch them carefully and as soon as you can spear them with a fork, they are done. Remove from the stove and rinse in cold water so that they don’t continue cooking. I like to keep the peel on, but that is a matter of choice. Into a large bowl, slice the fingerlings into 1 inch pieces and cut the baby potatoes into two or four pieces depending on their size. Be careful to make sure the pieces don’t stay glued to each other.
Add celery and green onions.
In a bowl, whip mayonnaise, mustard and vinegar together until smooth, pour over potatoes. Add pepper and, using your hands (This prevents them from breaking up) mix the potatoes and dressing.
Refrigerate overnight. I like to serve this with BBQ chicken, but it will go just as well with any meat. Be warned. Your family might demand you make this recipe regularly. It is quite addictive.