Healthy & Beautiful, Recipe Box

Recipe: Christmas Meal… and What to do with Those Turkey Leftovers!

Below are my gluten-free recipes for the Christmas dinner party I threw.  Enjoy!

Perfect Roast Turkey


  • 3 cups coarse salt
  • 5 cups sugar
  • 2 dried bay leaves
  • 3 springs fresh thyme
  • 3 sprigs flat leaf parsley
  • 2 tsp whole black peppercorns
  • 1 whole 18-20 lb. turkey (rinsed, patted dry with giblets removed)
  • 1/2 cup unsalted butter, melted plus 1/4 cup unsalted butter, softened
  • 1/2 cup dry white wine
  • Cheese cloth


  1. Put salt, sugar, bay leaves, thyme, parsley, peppercorns and 10 cups of water into a large stockpot.  Bring to a boil, stirring until salt and sugar have dissolved.  Remove from heat; let brine cool completely
  2. Add turkey, breast first, to the bring.  Cover; refrigerate 24 hours.  Remove from brine; pat dry with paper towels.  Let stand room temperature for two hours
  3. Preheat oven to 425 degrees, with rack in lowest position
  4. Stir together melted butter and wine in medium bowl.  Fold a very large piece of cheese cloth into quarters so it is large enough to cover breast and halfway down side of turkey.  Immerse in butter mixture; let soak
  5. Place turkey, breast side up, on a rack set in a roasting pan.  Sprinkle 1 tsp each salt and pepper inside of turkey.  Tie legs together with kitchen twine.  Fold neck flap under; secure with toothpicks.  Rub turkey all over with softened butter.  (Variation:  Fill turkey, loosely, with stuffing first)
  6. Remove cheesecloth from butter mixture, squeezing gently from bowl.  Reserve butter mixture for brushing.  Lay cheesecloth over turkey.  Place turkey, legs first, into the oven.  Roast 30 minutes.  Brush cheesecloth and exposed turkey with butter mixture.  Reduce heat to 350 degrees.  Roast, brushing every 30 minutes, 2 1/2 hours more.  Cover with foil if browning too quickly.
  7. Discard cheesecloth; rotate pan.  Baste turkey with pan juices.  Roast, rotating pan halfway through, until skin is golden brown and an instant read on the thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees – about 1 hour.  Transfer to platter,  Set pan drippings aside for gravy – let stand at room temperature for 30 minutes.

Note: If turkey seems to be cooking too quickly or you’re afraid of it drying out, add a cup of water to the bottom of the pan and check every hour.  If the pan dries up again, add another cup.

Green Beans with Dried Cranberries


  • 1.5 lbs. trimmed green beans
  • Extra virgin olive oil
  • 1/2 cup dried cranberries
  • 1 tsp ground pepper


  1. Steam green beans in 3/4 inch of boiling water until tender – about 6 minutes
  2. Drain, transfer to serving dish
  3. Drizzle olive oil and toss with cranberries and pepper

Orange-Spiced Glazed Carrots


  • 1 lb. fresh baby carrots
  • 1/3 cup orange marmalade
  • 2 tbsp unsalted butter
  • 2 tsp dijon mustard
  • 1/2 tsp. ground ginger


  1. Heat 1 inch of water in 2 quart saucepan over high heat – bring to a boil, add carrots and return to a boil
  2. Reduce heat to low.  Cover and simmer 10-12 minutes or until crisp-tender
  3. Drain well, return carrots to pan
  4. Stir in marmalade, butter, mustard and ginger
  5. Simmer, uncovered, over medium heat for 3 minutes, or until carrots are glazed.

Perfect Mashed Potatoes


  • 2 lb. russet, yukon gold or long white potatoes
  • 1 tbsp salt
  • 1 cup milk or cream
  • 4 tbsp unsalted butter
  • 1/4 tsp ground pepper
  • 1/4 tsp grated nutmeg


  1. Peel and cut potatoes into 1 1/2 inch thick slices.  Place in a medium saucepan.  Cover with cold water; add 1 tbsp. salt.  Bring to a simmer.  Once cooked, drain potatoes in a colander.  (Note: Faster way to cook potatoes, pierce each with a fork all over the potatoes and place in the microwave for about 18 minutes.)  Place milk in a small saucepan over medium-high heat.
  2. If using an electric mixer, transfer potatoes to bowl.  Mix on medium-low speed until almost all lumps have disappeared, about 1 minute.  Add butter; mix until blended.  On low speed, add hot milk in a slow stream, then the pepper and nutmeg.  Mix to combine.

Gluten-free Pie Crust


  • 1 cup brown rice flour
  • 1/2 cup corn starch
  • 1/2 cup white rice flour
  • 1 tbsp sugar
  • 1/4 tsp xantham gum
  • 1/4 tsp salt
  • 1 tbsp ice cold water
  • 1 large egg
  • 1 1/2 sticks unsalted butter, cubed


  1. Blend all dry ingredients
  2. Using hand mixer, mix in butter until they form the size of peas
  3. Add the egg
  4. Add the water to the mix and stir until it looks crumbly
  5. Roll the dough into a ball and wrap in parchment paper.  Refrigerate 1 hour.
  6. Roll the dough out and place in an ungreased, non-stick pie pan.  Press lip with a fork all the way around.

Pumpkin Pie Filling


  • 1 1/4 cups of canned pumpkin
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1/4 tsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp white rice flour
  • 2 eggs
  • 1 can fat-free evaporated milk
  • 2 tbsp water
  • 1/2 tsp vanilla extract


  1. Preheat oven to 400 degrees
  2. Mix all ingredients together and pour into the crust of the pie pan
  3. Bake 40-45 minutes or until a fork/toothpick comes out of the pie, clean

What to do with Leftover Turkey: Turkey Tetrazzini (Gluten-free)


  • 1/4 cup unsalted butter
  • 1/4 cup gluten-free all purpose flour
  • 1/4 tsp black pepper
  • 2 cups turkey
  • 1 cup low-sodium chicken broth
  • 1 cup whipping cream
  • 1 package gluten-free spaghetti (pre-cooked)
  • 1/2 cup shredded parmesean


  1. Heat oven to 350 degrees
  2. Melt butter in large saucepan, low heat
  3. Blend flour and seasoning
  4. Cook low heat, stirring till smooth and bubbly
  5. Remove from heat
  6. Stir in broth and cream
  7. Heat to boiling, stir constantly
  8. Boil one minute
  9. Stir in spaghetti and turkey
  10. Pour into an ungreased 2 quart casserole dish
  11. Sprinkle with cheese
  12. Bake 30 minutes

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