It’s only a couple of days until the craziness of Black Friday begins, as thousands of shoppers take to the high street to track down some pre-Christmas bargains. It was once just an American tradition, but eventually it has become a recognised day in the UK calendar too. But, the day before Black Friday hasn’t quite made its mark just yet- Thanksgiving.
Thanksgiving might not mean a day off work for us (boohoo) but it’s an excuse to fill your boots before a day of madness. Here are our favourite gluten free recipes, including all the best bits! Plus, you could use these on Christmas Day too.
Surprisingly, a lot of the elements of a traditional Thanksgiving dinner are naturally gluten free, this includes a traditional turkey. It’s high in protein, the leanest of all meats and has a low saturated fat content, making it the perfect choice. Be careful however when buying a pre flavoured one. To be on the safe side, it’s better to season the turkey yourself. Season the inside and outside with salt and pepper. Then, in a small bowl beat:
1 stick of unsalted butter
1 tablespoon of chopped thyme, plus four large sprigs
1 tablespoon of chopped sage, plus four large sprigs
2 cloves of garlic
Rub two-thirds of the herb butter inside the turkey and under the neck, then place the remaining butter in the cavity along with the sprigs of thyme and sage. It’s a quick and easy answer to a gluten free and perfectly seasoned turkey.
All your veg is also, naturally gluten free. So load up on carrots, parsnips, broccoli, cauliflower and even roast potatoes. But how can you make the most delicious roast potatoes EVER? Easy…
1. Preheat your oven to 200°c and place a roasting tin inside with 2-3 tablespoons of oil in it.
2. Cut up your potatoes into similar sized chunks (allow one baking potato per person). Make sure you leave the skins on for a more rustic, homemade vibe.
3. Boil the potatoes for 5 minutes then drain and dry them. Then give them a shake in the pan or in a metal sieve to rough up the surfaces, this creates a delicious crispy edging when roasted.
4. Tip your potatoes into the tin; coat them in oil and sprinkle with rosemary. Then stick them in the oven.
5. Turn the potatoes occasionally to make sure they brown up evenly. Be careful not to knock the crispy bits off (the best bit). Depending on the size of chunks, it will take approximately 30-60 minutes for them to cook.
6. TOP TIP: To check the potatoes are cooked inside, stick a fork into the thickest part and make sure it’s soft.
Finally, everyone’s favorites… Stuffing and gravy. Usually, these are both usually packed full of gluten; however in this case, there is absolutely no gluten in sight.
Stir 1 teaspoon of potato starch or 2 teaspoons of cornflour, plus one teaspoon of cranberry jelly in a pan, over a medium heat. Cook until the mixture begins to brown, then gradually add 300ml of turkey stock. Then pour in all the juices from your turkey and ta-da… Gluten free gravy.
For a delicious sage and onion stuffing…
1. Preheat oven to 200°c.
2. Chop up one and a half large onions and microwave on high power for 6 minutes, stopping at 2 minute intervals. Then liquidise the onion.
3. Crush two gluten free rolls into breadcrumbs and gradually stir the onion into the mixture. Add two generous tablespoons of sage and stir.
4. Add 10g of margarine and one small beaten egg to the bowl and stir thoroughly. Add a pinch of black pepper for seasoning.
5. Place the mixture into shallow greaseproof dish; it should be approximately 1 inch thick.
6. Place the dish on the top shelf for 20 minutes, or until the stuffing is golden.