Holiday Favorites In 5 Holiday Menus
Delight Gluten Free|November/December 2019
Menu 1: A Southern Holiday Meal

Smoky Cajun Rubbed Turkey

Sweet & Gold Potatoes Au Gratin

Sausage Cornbread Stuffing

Molten Brownie Cakes

Smokey Cajun Rubbed Turkey

YIELDS: 12 SERVINGS PREP

TIME: 20 MINUTES

TOTAL TIME: 2 ½ TO 3 HOURS

GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

¼ cup Kosher salt

â…› cup McCormick Smokehouse black pepper

â…› cup chili powder

2 tablespoons smoked paprika

2 tablespoons onion powder

1 tablespoon garlic powder

1 tablespoon thyme, dried

1 (12 to 14 pound) turkey

¼ cup olive oil

1 cup onion, largely chopped

1 cup celery, largely chopped

1 small head garlic, cut in half

3 fresh bay leaves

1. To make the Cajun rub, combine the salt, pepper, chili powder, paprika, onion powder, garlic powder and thyme, and set aside. Place turkey in a roasting pan or on a baking sheet, something that will fit in your refrigerator with the turkey. Clean cavity and discard giblets.

2. Rub the turkey with olive oil, placing some in the cavity. Next, generously sprinkle and pat the Cajun rub over the entire surface of the turkey, including sprinkling about 2 tablespoons inside the cavity.

3. Cover the turkey with plastic wrap and place in refrigerator for 48 hours before roasting.

4. Prior to roasting, preheat the oven to 400 degrees F. Place chopped onion, celery, garlic and bay leaves inside the turkey cavity. Then place in the oven and cook for 30 minutes.

5. Turn oven temperature down to 325 degrees F and roast for an additional 30 minutes. Then, carefully spin roasting pan 180 degrees. Continue roasting another 60 to 90 minutes until the turkey has reached an internal temperature of 165 degrees F. 6. Remove the turkey from the oven and let rest on counter 15 minutes prior to carving.

Sweet and Gold Potatoes Au Gratin

YIELDS: 6 SERVINGS

PREP TIME: 30 MINUTES

TOTAL TIME: 65 MINUTES

GLUTEN-FREE, EGG-FREE, SOY-FREE, RICE-FREE, CORN FREE

Layering these two types of potatoes gives balance to this sweet and savory side dish and it also lends to a pretty presentation when sliced and plated.

2 tablespoons unsalted butter

½ cup red onion, minced

1½ teaspoons minced garlic

2 ½ teaspoons minced rosemary

¾ cup whole milk

12 ounces Mascarpone cheese

¼ teaspoon nutmeg

1 teaspoon salt

¼ teaspoon black pepper

1 pound Yukon Gold potatoes, thinly sliced, peels lefton

1 pound sweet potatoes or yam, peeled, thinly sliced

1 cup pecans

¼ cup dark brown sugar, packed

¼ teaspoon garlic powder

1 teaspoon salt

1 tablespoon cold butter, unsalted, broken up into pea sized pieces

1. Preheat oven to 400 degrees F. In a saucepan over low heat, melt the butter. Add in the red onion and cook for five minutes. Add in the garlic and cook 1 additional minute. Add rosemary and cook 30 seconds longer.

2. Add milk, Mascarpone cheese, nutmeg, salt and pepper, and stir until a smooth sauce forms. Add additional salt and pepper to taste. Remove from heat and set aside.

3. Using butter, grease an ovenproof 9 x13-inch casserole dish. Divide Yukon gold potatoes and sweet potatoes in half. On the bottom of the pan, layer half of the Yukon gold potatoes, then pour ¼ of the sauce over potatoes. Next, layer half of the sweet potatoes, then pour ¼ of the sauce over potatoes. Repeat process with the rest of potatoes and sauce. Cover the dish with foil and bake 40 to 55 minutes until potatoes are tender when pierced with a fork.

4. While potatoes are baking, combine pecans, brown sugar, garlic powder, salt and butter in a food processor or blender, pulsing until a sand-like texture forms. Put in the refrigerator until the potatoes have finished baking.

5. When potatoes are fork tender, remove the casserole from the oven and top with pecan crumble. Put the casserole back in the oven uncovered and bake an additional 10 to 15 minutes until top is browned and crisp.

Sausage Cornbread Stuffing

SAUSAGE CORNBREAD STUFFING YIELD: 8-10 SERVINGS

PREP TIME: 30 MINUTES

TOTAL TIME: 50 MINUTES

GLUTEN-FREE, SOY-FREE, NUT-FREE, RICE-FREE

1 package gluten-free cornbread mix, prepared according to package instructions

1 tablespoon butter

1 pound sweet Italian sausage, casing removed and crumbled

1 cup chopped celery

1 cup chopped onions

¼ cup finely minced parsley

1¼ cups chicken stock

2 eggs

1. Preheat oven to 350 degrees F. Crumble the prepared cornbread onto a baking sheet and toast in the oven for 7 to 10 minutes until lightly golden. Set aside.

2. Grease a 9 x 13-inch glass baking dish with nonstick spray. Set aside.

3. In a sauté pan, heat butter over medium heat. Add in the sausage and cook, stirring occasionally, until the sausage is lightly browned. Add in the celery and onions and cook until the onions are translucent, about 5 to 7 minutes. Stir in the parsley and remove from heat.

4. In a large mixing bowl, whisk together the chicken stock and eggs. Add in the sausage mixture and stir together well. Add in the toasted cornbread and gently mix together.

5. Pour the mixture into the prepared baking dish and bake for 30 to 35 minutes until golden on top.

Molten Brownie Cakes

YIELD: 12 SERVINGS

PREP TIME: 10 MINUTES

TOTAL TIME: 50 MINUTES

GLUTEN-FREE, SOY-FREE

For the Filling

¾ cup semisweet chocolate morsels

½ cup heavy whipping cream

¼ cup shredded coconut, unsweetened

For the Brownies

2 cups granulated sugar

1 cup gluten-free all-purpose flour

¾ cup cocoa powder

½ teaspoon baking powder

½ teaspoon salt

4 whole eggs

1 cup butter, melted

1 tablespoon vanilla extract Powdered sugar, for garnish

1. Preheat oven to 325 degrees F. Lightly grease a muffin tin with non-stick spray and set aside.

2. For the filling, heat heavy whipping cream in the microwave for 1 minute. Add the semisweet chocolate morsels and stir until completely melted. Mix in the shredded coconut and stir until thoroughly combined. Refrigerate for at least 15 minutes until firm.

3. In a large mixing bowl, combine sugar, gluten-free all-purpose flour, cocoa powder, baking powder and salt.

4. In the bowl of a standing mixer, using the paddle attachment, beat together the butter, eggs and vanilla extract. Gradually add the dry ingredients into the wet ingredients and mix until a smooth batter forms.

5. Fill each muffin tin cavity halfway and drop a heaping teaspoonful of filling in the center. Pour the remaining batter evenly over the filling in each cavity. Bake for 30 to 40 minutes. 6. Let cool before removing from pan and dust with powdered sugar if desired.

Menu 2: A Meat & Potatoes Family Tradition

Garlic & Herb Crusted Beef Medallions

Sweet Bacon & Brussels Sprouts

Creamy Herbed Mashed Potatoes

Chocolate Pudding Beer Cake

Garlic & Herb Crusted Beef Medallions

YIELD: 8 SERVINGS

PREP TIME: 15 MINUTES

TOTAL TIME: 40 MINUTES

GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE

1 (2 pound) beef tenderloin, cut into 8 equal portions

Salt

Pepper

2 tablespoons olive oil

4 cloves garlic, peeled

1 cup gluten-free breadcrumbs

1 cup grated Parmesan cheese

¼ cup fresh parsley leaves, washed and patted dry

1 tablespoon fresh thyme, washed and patted dry

4 tablespoons butter, cut into small pieces

½ teaspoon salt

1. Preheat oven to 425 degrees F. Line a baking sheet with foil and coat with nonstick spray. Set aside.

2. Sprinkle each piece of beef slightly with salt and pepper on all sides.

3. Heat olive oil in a large skillet over high heat. Place the seasoned beef in the pan and cook for 2 minutes on each side, just to get a sear on the beef. Transfer the seared beef medallions to the prepared baking sheet and set aside.

4. To make the crust, in the bowl of a food processor, combine garlic, breadcrumbs, Parmesan cheese, parsley, thyme, butter and salt and pulse until the ingredients are well combined and crumbly.

5. Evenly distribute the crust mixture on top of each piece of beef. Bake for 10 to 12 minutes for medium-rare beef.

Sweet Bacon & Brussels Sprouts

YIELD: 8 SERVINGS

PREP TIME: 10 MINUTES

TOTAL TIME: 30 MINUTES

GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

3 tablespoons butter

5 strips bacon, finely chopped

2 pounds Brussels sprouts, stems removed and cut into quarters

1 small shallot, finely chopped

¼ cup sherry

1 tablespoon brown sugar

½ teaspoon salt

1. In a large sauté pan, heat butter over medium-high heat. Add in the bacon and cook until fat has rendered, about 5 to 7 minutes.

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