Monday, October 12, 2009

Happy Thanksgiving, Canada! (Officially)

Yesterday, I mentioned I would let you know how my gluten-free Thanksgiving turned out. Well, I must say I was quite impressed with myself, despite the fact that the celery was a write-off and no other store was open (everything in Norway is pretty much closed on Sundays).

The local store that was open was, however, kind enough to give me the celery for free - hoping I could salvage the remains of what was good. It wasn't good ... but whatever :)

I sucked it up and accepted this would be a wonderful season of spring onions and my own special sauce.

I started by breaking up some gluten-free bread for stuffing. This was pretty good, but much better when toasted and in the oven, hence why I chose Schär bread for this project.

After ripping and tearing bread (two full packages proved to be too much), you throw in your celery and onions and whatever your veggie heart desires (I've already complained about my celery though).

I made a sauce base pretty much the same for the stuffing as I did the turkey breast. Except with the turkey I added gluten-free beer for taste ;)

Preheat your oven to 180° C.

In each container (turkey and stuffing) I added the following;
2 cups water
2 cups lactose-free milk (or you could just go big and use all milk and no water)
3 to 4 tablespoons of gluten-free vegetable stock
2 tablespoons of melted butter

Bring to a nice quick boil (before it boils over, ruining your oven top ;) Then throw over bread and veggies to soften up the bread.

Make the same for the turkey, but if you have time to let the turkey marinade all day, it makes such a difference. Don't forget to splash on some gluten-free beer! I also made some Orgran gluten-free gravy, which was a nice and tasty alternative to the all-over sauce.

Cook both your turkey and stuffing for 45 minutes (if you arn't rocking a big turkey at all - I had about 2 pounds of turkey breast). Then take out the stuffing, let cool and allow the big breast to hang out in the oven sauna for another 15 to 20 minutes, adjusting for taste and moisture-preference.

And voila! Happy Thanksgiving, gluten-free and Norwegian style! :)


Post a Comment