Recipes for Thanksgiving

Delicious Gluten Free Stuffing

8 cups dried GF bread cubes
1 cup butter or DF margerine
2 onions diced
6 stalks of celery diced
2 tab. dried sage
2 teas. dried savory
1 teas. dried thyme
2 eggs beaten
1 cup raisins soaked in hot water and then pureed in the blender or cusinart
salt and pepper to taste
enough chicken broth to cover dressing

Sautee onions and celery in butter until transparent. In a large bowl put all ingredients together and put just enough chicken broth to soak the stuffing because GF bread cubes soak up a lot of extra liquid. You can either stuff your turkey or cook directly in the oven.


Delicious Savory Gravy

Here's how I make my broth for gravy. I take all the parts from the turkey including the wings and put into a 8 to 10 qt. pan and add 2 whole onions, 4 stalks celery, 4 carrots, 2 tab. rubbed sage, 1 tab. ground savory and pepper no salt at this time, fill the pot about 2/3 full of water. I let it cook down for a couple of hours while the turkey cooks. After the turkey is done cooking I add the dripping to the pot of broth and season to taste, mind you this is going to be a big pot of gravy so you can freeze the leftovers. I would take about 1 1/2 cups cornstarch and mix with cold water kinda like a slurry set aside. Drain all the broth into another pan through a sieve and bring to a boil and thicken with the cornstarch mixture but only use as much as you need to thicken the gravy how ever thickness you like, add more salt if you like.