Special Occasion Recipes

Steps

1. To make dry bread for stuffing, cut fresh bread or thawed out gluten-free bread into ½ cubes (12–14 slices of bread to make 8 cups of dry cubes) spread cubes on a baking sheet. Bake in a 300ºF oven for 10–15 minutes or until bread cubes are dry, stirring twice; cool. (Bread will continue to dry and crisp as it cools).
2. In a large skillet cook sausage until brown. Drain; set aside.
3. In a large pot cook celery and onion in melted butter until tender but not brown.
4. Remove from heat.
5. Stir in poultry seasoning and pepper.
6. Add sausage.
7. Stir in dry bread cubes and apples.
8. Drizzle with enough chicken broth to moisten, toss lightly to combine. (use to stuff 15–20 pound turkey) or you can bake in casserole covered in a 325ºF oven for 30–45 minutes or until heated through.

Steps

1. In a large saucepan, stir together cranberries, orange juice, maple syrup and sugar. Bring to a gentle boil over medium-high heat.
2. Reduce the heat to low and simmer for 15–20 minutes.
3. Add the blueberries and raspberries and cook for another 3 to 4 minutes.
4. Set aside to cool, then transfer to a jar and keep in the fridge until cold and thick.

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MAKING THE TURKEY

18–20 pound turkey

1. Rinse the inside of turkey, pat dry with paper towel.
2. If desired, season body cavity with salt and pepper.
3. Spoon stuffing, if using, loosely in the neck and body cavity.
4. Place turkey, breast side up, on a rack in a shallow roasting pan.
5. Brush with oil.
6. Cover turkey loosely with foil.
7. Place turkey in a 325ºF oven (4¼ to 4½ hours). Roast until internal temp 170ºF.
8. Stuffed birds generally require 15–45 minutes roasting time than unstuffed birds.
9. During the last 45 minutes of roasting, remove the foil.
10. Remove turkey from oven. Cover, let stand for 15–20 minutes before carving.

GLUTEN-FREE GRAVY

• 2–4 cups chicken broth (low salt)
• 1 chicken bouillon cube
• 1–2 tablespoon gluten-free flour mix salt and pepper

1. To make the gravy, remove the turkey from the pan.
2. Place pan on stove on medium high heat.
3. Leaving the drippings in pan, stir in 1 to 2 tablespoons of rice flour or gluten-free flour mix (add more flour if needed).
4. Stir with a wire whisk until the flour has thickened and the gravy is smooth.
5. Heat a cup of chicken broth and dissolve chicken bouillon cube in it.
6. Add the cup of chicken broth with the dissolved bouillon cube.
7. Continue to add chicken broth until gravy is the desired consistency.
8. Continue to cook slowly and stir constantly.
9. Season the gravy with salt and pepper.

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Steps

1. Cover a broiler pan with foil, poking holes in the foil.
2. Arrange wings in single layer. Place under broiler until lightly brown.
3. In a saucepan, mix all ingredients and bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
4. Using tongs, dip each chicken wing in hot sauce and place on greased baking sheet.
5. Bake at 375ºF for 35–40 minutes or until done.
6. Baste with remaining sauce during cooking.
7. During last few minutes, turn on broiler and crisp wings.

Steps

1. Peel and mash avocados in a medium serving bowl.
2. Stir in onion, garlic, tomato, cilantro, salt and pepper.
3. Stir in lime juice.
4. Add chopped jalapeño if you prefer it spicy.
5. Chill for half an hour to blend flavours.

1. Choose a marinade and mix all ingredients in a bowl and add the meat. Marinade can be doubled depending on the amount of meat you are cooking.
2. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight.
3. Thread the meat onto the skewers.
4. Baste the kabobs with some of the remaining marinade.
5. Grill on high, direct heat. Grill for 8–10 minutes, depending on how done you would like your meat.
6. Let the meat rest for 5 minutes before serving.

‍TIP
For kabobs you can cook meat and vegetables separately, so you have more control over different cooking times of the meat i.e. rare, medium rare, well done. Or you can mix the meat and vegetables on the same skewer if preferred.
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*See Veggie Kabobs recipe on the Vegetables page.

Steps

1. To make the sauce, combine salt, paprika, oil, lemon juice, garlic, mustard, nutmeg and sugar in a jar. Shake to combine thoroughly.
2. Cut veal into serving pieces.
3. Spread veal in shallow dish and pour sauce over. Coat well and let stand 20 minutes.
4. Heat oil in large skillet.
5. Lift veal from sauce and dip in flour.
6. Brown in skillet and add onion and red peppers.
7. Combine chicken broth with remaining sauce and pour over veal.
8. Continue cooking slowly (covered) until veal is tender (about 30 minute).
9. Brown mushrooms lightly in oil.
10. Add mushrooms to veal.
11. Serve on large platter surrounded with gluten-free noodles and garnish with parsley and lemon wedges.

Steps

1. Toast bread and set aside to cool.
2. In a fry pan, add 1 tablespoon of olive oil and sauté 1 diced onion and 2 cloves of garlic.
3. Cube bread to make breadcrumbs and add to oil and onions.
4. Add sage and thyme and stir stuffing until covered.
5. Pound each chicken breast flat and spoon 2 tablespoons of stuffing in the centre. Wrap chicken around the stuffing and secure with a small metal skewer.
6. In a pan, heat remaining 2 tablespoons of oil and brown the chicken on all sides before placing in a casserole dish.
7. Bake at 375ºF for 45 min. Internal temperature of chicken should be 165ºF
8. To make the mushroom sauce, heat 2 tablespoons of olive oil and 1 clove of garlic in a large sauce pan. Add 1 diced onion and sauté for 2 minutes.
9. Add sliced mushrooms and sauté for 10 minutes.
10. Add white wine and chicken broth. Turn heat down to simmer and reduce until liquid is halved.
11. Mix rice flour and water together. Stir paste into sauce and simmer on low until thickened.
12. Pour sauce over stuffed chicken and serve.

Slow Cooker

1. Combine rice, onion, mint, parsley, ¼ teaspoon salt, 3 tablespoon water, dash of pepper.
2. Add lamb; mix well.
3. Rinse fresh grape leaves; drain and open flat.
4. Spoon 1 tablespoon filling in center of each leaf.
5. Fold in sides; roll up.
6. Line slow cooker with double thickness of cheesecloth.
7. Place stuffed leaves in cooker.
8. Mix oil, remaining ¾ teaspoon salt and 2 cups water; pour over to cover grape leaves.
9. Tie corners of cheesecloth together.
10. Cover; cook on high-heat setting for 2½ hours.
11. Remove and place stuffed leaves on platter, garnish with lemon slices or cherry tomatoes.

‍TIP
This recipe can be doubled and is a real favourite at pot-lucks.

Steps

1. Preheat oven to 350ºF.
2. Carefully remove stems from mushrooms.
3. Chop stems finely and reserve.
4. Place mushroom caps on a cookie sheet Heat oil in large skillet over moderate heat and cook sausage meat and onion until lightly browned.
5. Add chopped stems to sausage-onion mix and cook for 5 minutes.
6. Add bread crumbs, and Italian seasoning and mix well.
7. Stuff mixture into caps.
8. Bake at 350ºF until tender (about 30 minutes). Then broil mushrooms in preheated broiler 3 inches from source of heat for 2–5 minutes.
9. Serve hot.

Steps

1. In a small bowl, combine paprika, cumin, sugar, salt, mustard, oregano, chili powder and cayenne.
2. Sprinkle over shrimp in large bowl and toss to coat evenly. Shrimp can be covered and refrigerated for up to 3 hours.
3. In nonstick skillet, heat oil over medium-high heat; stir-fry shrimp until cooked through and no longer opaque, 3 to 4 minutes.
4. Serve hot with lime (if using).

VARIATION
Scallops can also be used. Follow cooking instructions for scallops.

Steps

1. Preheat oven to 375°F.
2. Add 2 tablespoons of oil in a pan over medium heat.
3. Sauté garlic in oil for 2 minutes.
4. Add 2 cups of white wine to pan. Reduce over low heat for 10 minutes.
5. While sauce is reducing, prepare chicken.
6. Pound each chicken breast to ½ inch thick.
7. Place an equal amount of asparagus in each breast. Fold to close and secure with metal skewer.
8. Place in roasting pan and pour remaining oil over top. Sprinkle with salt.
9. Cover and cook at 375°F for 20 minutes.
   Then cook uncovered for 10 minutes to brown. Internal temperature of chicken should be 165°F.
10. While chicken is cooking, add Dijon mustard and sugar to sauce and stir well.
11. Combine rice flour and ¼ cup of white wine and whisk until blended. Slowly add to sauce while stirring until thickened.
12. Plate chicken, spooning sauce over chicken.
13. Serve with rice (optional).

Steps

1. Remove the beef roast from the refrigerator 3 hours before cooking.
   Sprinkle it with salt all over and let it sit.
2. Preheat oven to 500°F (or the highest temp your oven reaches less than 500°F). Pat the roast dry with paper towels and sprinkle the roast all over with salt and pepper.
3. Place the roast fat side up and rib bones down in a roasting pan.
4. Brown the roast at a 500°F temperature in the oven for 15 minutes.
5. Reduce the oven temperature to 325°F.
   To figure out the total cooking time, allow about 11–12 minutes per pound for rare and 13–15 minutes per pound for medium rare.
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   There are so many variables involved that affect cooking time, this is why you should always use a meat thermometer.
   Roast in oven until thermometer registers 115°F for rare or 120°F–130°F for medium (the internal temperature of the roast will continue to rise after you take the roast out of the oven).
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   Check the temperature of the roast using a meat thermometer an
   hour before you expect the roast to be done. If the roast is cooking too quickly at this point, lower the oven temperature to 200°F.
6. Once the roast has reached the temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting.

1. To make the gravy, remove the roast from the pan.
2. Place pan on stove on medium high heat.
3. Leaving the drippings in pan, stir in 1 to 2 tablespoons of rice flour or gluten-free flour mix (add more flour if needed).
4. Stir with a wire whisk until the flour has thickened and the gravy is smooth.
5. Heat 1 cup of beef broth and dissolve beef bouillon cube in it.
6. Add the cup of beef broth with the dissolved beef bouillon cube.
7. Continue to add beef broth until gravy is the desired consistency.
8. Continue to cook slowly and stir constantly.
9. Season the gravy with salt and pepper.
10. Serve roast with horseradish.

Steps

1. Season game hens inside and out with salt and pepper.
2. In small saucepan, cook almonds, onion, and rice in oil for 5 to 10 minutes, stirring frequently.
3. Add water, bouillon cube, lemon juice, and salt.
4. Bring mixture to a boil, stirring to dissolve bouillon cube.
5. Reduce heat; cover and cook slowly about 20–25 minutes or till liquid is absorbed and rice is fluffy. Stir in the sautéed mushrooms.
6. Lightly stuff birds with rice mixture.
7. Place breast side up on the rack in shallow baking pan.
8. Brush with oil.
9. Roast covered at 400ºF for 30 minutes.
10. Uncover and roast 1 hour longer or till drumstick can be twisted easily in socket.
11. Brush with oil during last 15 minutes of roasting time.

TIP
The stuffing recipe can be tripled to make a side dish.

Steps

1. Sauté onion and garlic in oil.
2. Cook spinach in a small amount of water. Cool, squeeze liquid from spinach and chop.
3. Add spinach to onion and garlic along with lemon peel and mint.
4. Add salt and pepper.
5. Add cooked rice.
6. Chop cooked chicken or ham and add to stuffing mixture.
7. Lay out roast and place stuffing in the middle of the boned roast and then tie roast up with string.
8. Place roast meat side down in 325ºF oven. Roast uncovered and roast 25 minutes a pound until internal temperature reaches 140ºF for medium.
9. Serve with mint sauce and gravy from the drippings.

Steps

1. To make the gravy, remove the lamb from the pan.
2. Place pan on stove on medium high heat.
3. Leaving the drippings in pan, stir in 1 to 2 tablespoons of rice flour or gluten-free flour mix (add more flour if needed).
4. Stir with a wire whisk until the flour has thickened and the gravy is smooth.
5. Heat 1 cup of beef broth and dissolve beef bouillon cube in it.
6. Add the cup of beef broth with the dissolved bouillon cube.
7. Continue to add beef broth until gravy is the desired consistency.
8. Continue to cook slowly and stir constantly.
9. Season the gravy with salt and pepper.

Steps

1. Heat oven to 400ºF.
2. Place fillet on tinfoil lined baking sheet
   (salmon fillet will bake wrapped in tinfoil).
3. Pour extra virgin olive oil over salmon.
4. Season both sides of the salmon with salt and pepper.
5. Arrange onion slices first covering salmon fillet then lemon slices on top of onion slices over fillet.
6. Pour wine (or broth) over fillet.
7. Sprinkle fresh dill over fillet.
8. Close tinfoil so fillet cooks in a tinfoil package.
9. Bake the salmon at 400°F for 30 minutes. Checking the temperature of the salmon using an internal thermometer. You want the thickest part of the salmon to read 145°F.