Turkey shouldn’t be a problem, even if you stuff it with something. You just need to pay attention to your ingredients and work space.
You can make stuffing or dressing using gluten-free breads or rice. Other side dishes work the same way. Last week on this blog I offered two different recipes for “Cranberry Sauce” and they are gluten-free.
This week I have two potato recipes for you to give a try. Wednesday’s “Potato, Cauliflower and Carrot Mash” has a mixture of ingredients from your usual mashed potatoes. But it is quite tasty. Then on Thursday, we take regular mashed potatoes up a notch with garlic and parmesan cheese. Because you roast the garlic it changes how it effects the dish. So be sure to try “Parmesan and Roasted Garlic Mashed Potatoes” soon.
There are a couple of tips to remember when making any kind of mashed potatoes. If you use baking potatoes, like russets, soak them in cold water first. This releases some of their starch and your finished product won’t be so gluey.
Also, if you don’t have a “Potato Ricer,” put it on your “Christmas Wish List” because they improve mashed potatoes. It helps make them lighter and fluffier.
If you get your mashed potatoes done before everything is ready to serve, keep them warm. Use a heatproof bowl and cover with plastic wrap. Set the bowl over a sauce pan with gently simmering water. This will keep them warm and won’t scorch.
Hope you enjoy these recipes and that I’ve been a little bit of a help as you get ready for the holidays. “Happy Cooking” until next week and please share this site with others. Thanks.