October 22, 2017
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ROASTED TURKEY

Nov 26, 2014 0

Buy the best quality turkey available (organic, free-range, read the ingredients carefully if you buy Butterball all natural make
sure there are no natural flavorings or chicken stock listed. Cook it breast-side down. I never stuff the turkey –
stuffing is cooked separately.
Frozen turkeys take at least 3-4 days to defrost in the refrigerator. When turkey is thawed remove the neck and giblets
(heart, gizzard, liver). Place the heart, neck and gizzard in the bottom of the roasting pan.
The night before, I brine the turkey in a stockpot filled with 2Tbs. Salt dissolved in water. If your turkey is not completely
covered in water, in the morning turn the turkey upside for 2 hours. (This process is optional – but I noticed the turkey
retains the juices). Rinse turkey completely and pat dry.
* Note that if your turkey comes with a plastic piece holding the legs together, replace with kitchen string to tie the legs together.


Ingredients
• 1 (9-12 pound) whole turkey
• ½ stick butter softened
• olive oil to spread on turkey
• 2 tablespoons chopped garlic
• 2 tablespoons dried chopped onion
• 1 teaspoon ground sage
• 2 Bay leafs
• 3 celery sticks cut-up
• 6 carrots cut-up
• 1/2 teaspoon black pepper
• 1 cup orange juice
• 6 oz. orange marmalade
• 6 oz. Apricot preserves
• ½ cup water
• ½ cup liquid reserved from canned yams (optional)


Instructions
1. Preheat the oven to 500 degrees F.
2. Clean turkey and place giblets and organs in a roasting pan.
3. Separate skin from turkey and spread the sage and butter and some of the chopped garlic under the skin, being careful not to puncture the skin. Spread any remaining butter on the turkey and in the cavity, season turkey with pepper and some paprika.
4. Combine orange marmalade, apricot preserves, chopped onion, orange juice, remainder of chopped garlic, ½ cup of liquid from canned yams, and water in 4 cup measuring cup. Mix well. Pour half of the mixture on the outside of the uncooked turkey. Pour ¼ cup of mixture and a cup of water into the bottom of the roasting pan, along with the hearts, gizzards and neck, celery and carrots. Add some water to pan.


Bake on 500 degrees F for ½ hour and then reduce temperature to 350 degrees F. Baste turkey with remaining mixture every ½ hour. If the juice on the bottom of pan evaporates, add remaining juice and some water a little at a time in between basting.
Cover with tin foil if turkey gets too brown on the drumsticks. Turkey should be done in 2½ to 3 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F. Remove bird from oven, and allow it to stand for about 10 minutes before carving.

Recipes For Your Allergies
By Dianne Gregg
www.recipesforyourallergies.com
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HOMEMADE CRANBERRY SAUCE, CORNBREAD, AND STUFFING

Nov 25, 2014 0

Ingredients
• ¾ cup water
• ½ cup sugar
• 1 12-ounce bag fresh cranberries
• ¼ cup walnuts (optional)
Instructions
1. Combine the water, and sugar, in a medium saucepan. Stirring until the sugar dissolves. Bring to a boil over medium heat, add cranberries stir and let simmer slightly covered until the berries burst open and the cranberry sauce thickens slightly, stirring often, about 15 minutes.
2. Transfer sauce to a bowl, add walnuts and let cool. I make this the day before and store in the refrigerator.


CORNBREAD (Southern Style)

• 1 cup self-rising cornmeal
• 1/2 cup self-rising flour
• 3/4 cup buttermilk
• 2 eggs
• 2 tablespoons safflower oil
(Northern Style) cornbread add ¼ cup sugar
Instructions
I prepare this the night before.
1. Preheat oven to 350 degrees F
2. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

http://www.dreamstime.com/-image27559168


CORNBREAD STUFFING
• 2 cups celery, chopped
• 1 medium onion, chopped
• 1 cup chopped mushrooms (optional)
• 1 cup chicken stock (Kitchen Basics Brand)
• 1 teaspoon sage (optional)
• salt and pepper to taste
• 1/3 sweet potato juice
Instructions
1. Crumble cornbread in a large bowl. Set aside.
2. Melt butter in a large skillet over medium. Add the celery and onion and sauté about 5-10 minutes.
3. Add all the ingredients to cornbread, including 1/3 cup of sweet potato juice, mix well, and bake for 30-45 minutes.


BREAD STUFFING
Use 1 loaf of homemade bread (or gluten-free), sliced and toasted or baked, until dried.
Use food processor or coffee grinder to make breadcrumbs.
(I prepare this the night before and place crumbs in covered dish).
Follow the same instructions for the cornbread stuffing. Add more sweet potato juice if necessary.
Optional Additions:
• 1 apple cored, peeled and chopped
• ½ cup of raisins.
All remaining juices add to the roasting pan as necessary


Recipes For Your Allergies
By Dianne Gregg
www.recipesforyourallergies.com
facebook.com/recipesforyourallergies

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GREEN BEAN CASSEROLE

Nov 17, 2014 0

• 1/2 lbs Fresh green beans, picked over and trimmed,
• 1 Yellow Onion, peeled and chopped
• 1/2 lb baby bella mushrooms, sliced
• 1 1/2 cups organic milk
• 3 T Flour
• 1/2 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp fresh ground pepper
• 1/2 tsp Thyme
• 1/2 stick Butter
• 1 Tablespoons chopped garlic
• 1/2 cup Bread crumbs (Chop toasted or baked to dry out) homemade bread, or gluten free bread, no soybean or vegetable oil) in food processor or coffee grinder.


Instructions
1. Place fresh slightly steamed green beans in baking dish, set aside.
2. In a large skillet heat 3 Tablespoons butter. Sauté mushrooms, garlic, and chopped onion. Sauté until cooked through.
3. In skillet add remaining butter and flour. Stir to make a roux. Add milk and bring to a boil. Stir to thicken. Add salt, pepper, and thyme. Add cream and stir to blend. Pour over green bean mixture and season to taste. Mix bread crumbs. Top casserole with bread crumbs. Cover and bake at 350 degrees for 45 minutes.


Recipes For Your Allergies
By Dianne Gregg
www.recipesforyourallergies.com
facebook.com/recipesforyourallergies


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SWEET POTATOES W/PINEAPPLE

Nov 13, 2014 0

By Dianne Gregg

Ingredients
• 2 – 32 oz. cans of yams or fresh sweet potatoes
• 1 – 8 oz. can crushed pineapples in juice (reserve juice)
• 2 Tablespoons of brown sugar


Instructions
1. Mash sweet potatoes (reserve juice) add 1/3 cup of juice to sweet potatoes to keep moist.
2. Mix 1 Tablespoon of brown sugar and pineapple (reserve juice)
3. Place in casserole dish sprinkle remaining brown on top and bake for approximately 30-40 minutes.


Recipes For Your Allergies
www.recipesforyourallergies.com
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