Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

November 2013 Archives

My Gluten-Free Thanksgiving Menu

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This will be my third gluten-free Thanksgiving, and the menu gets better every year. A few days ago, I posted the recipe for Grilled Herb-Rubbed Turkey, with a link to my Make-Ahead Gluten-Free Mushroom Gravy. Here is the rest of the menu I’ll be serving on November 28, with links to all the recipes:
 
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We’ll start off with Butternut Squash Hummus with blue corn tortilla chips and carrot and celery sticks as dippers. I’ll make the dip and cut up the vegetables a day or two before the party. Submerged in cold water, the vegetables will stay fresh and crisp.

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Grilled Herb-Rubbed (Gluten-Free) Turkey

grilled.turkey.jpgFor a moist, tender, and ever so flavorful turkey, I dry-brine and then grill my holiday bird. I started doing this several years ago, when Russ Parsons, food editor for the Los Angeles Times, wrote about the excellent results he got using these two techniques. Not only is the turkey fabulous, once it’s on the grill, it needs next to no attention, so you are free to focus on the rest of the meal. And, the oven is available for everything else you’ll want to cook in it. 
 
I use a Diestel American Heirloom Turkey. These are organically raised Bronze turkeys, meaning they are a flavorful breed, free of antibiotics, growth stimulants, and hormones; as a result they deliver a pure, old-fashioned taste. I add hands full of fresh herbs to the salt rub, infusing the turkey with rosemary, thyme, and tarragon. With a dry rub, you get a better texture than with liquid brining, and there is no messy submerging a large bird in liquid and then trying to figure out how to keep it cold for several days.
 
To go with the turkey, I’ll be serving my Make-Ahead Gluten-Free Mushroom Gravy. Stirring up the gravy at the last minute can be the most challenging part of pulling off the Thanksgiving feast, but not with this irresistible, Marsala enhanced sauce.

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