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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
Marilyn R

Leftover Turkey Suggestions

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Thanks Sylvia!

I checked out "Julia and Jaques Cooking at Home" DVD series from the library.

You should see what they do with a turkey!

Abbreviated version, cut the legs off, cut the wishbone out of the breast, cut the wing tips off, stuff the legs with corn bread stuffing and seal with aluminum foil, stick the turkey breast on top of the stuffing, add the legs, roast at 330 degrees for an hour, add veggies, roast another hour and carve. Meantime they make giblet gravey with potato starch, mashed potatos, sweet potatoes, creamed onions.

Everything was gluten free with the possible exception of their corn bread, which is an easy remedy.

2 1/2 weeks until the holiday, Ho Ho Ho.

I never have had a problem with ham, but I check the labels.

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I think a lot of people buy huge turkeys because the price per pound is lower. But if you throw away half of the meat and all of the bones you are really paying much more than double what you thought you paid. I think it's better to buy a bird of the size you can/will eat.

As for what to do with it, you can always chop it up and mix it with chopped onions (50/50 turkey to onions) and mayonnaise and season it as you like. For example, you can put in some Thai chili, garlic, ginger, peanut butter and lime to give it a Thai-ish flavor. Or you can just use Tarragon if you like milder flavors. Put a big plop of it in the middle of a big salad, use olive oil instead of packaged salad dressings, and you will have a tasty and relatively healthy meal.

That sounds good, thanks!

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Turkey enchiladas, turkey soup (like chicken soup, but with turkey), and turkey sushi! (No, not raw. :) )

Pics from turkey sushi: http://www.flickr.com/photos/tarnalberry/sets/72157594390721294/

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Sorry...a bit late...but here is my Turkey Leftover (or any other) meat Enchiladas

Creamy Garlic Enchiladas

  • Corn Tortillas - Rice work too, but corn are better
  • Grated Jack Cheese - about a pound for a single pan
  • Any meat -- Turkey, Chicken, Pork -- leftovers work great. You can also use shirmp, crab.
  • Sauce
  • Diced Tomato and Green Onion for garnish on top

Yesterday I used an inexpensive pork roast -- had pork roast for dinner on Friday and just cooked extra meat then.

In blender:

1 and 1/2 Cup Cream

4 or 5 Cloves Garlic

Handful Fresh Cilantro

1/4 Cup Green Salsa (any brand)

1/4 Cup Sugar

Salt and Fresh Ground Black Pepper

Blend until well mixed - careful not to go too long or you'll have whipped cream - if it does thicken a bit too much just add a bit of water to thin. Thick is fine, just don't want "whip cream peaks" -- it should still laddle or pour.

Assemble in rectangular baking dish -- I use three different sizes depending on the crowd coming. If this is the main entree I make 2-3 per person -- if it is a side dish 1-2 per person. I live with my hubby and two teen/young adult men -- I make 4 each for them so there'll will be a few leftover. My Mom and Sister generally eat 2 each.

  • In front of you is a rectangular pan, a bowl of grated cheese and a bowl of meat and the sauce
  • Heat the tortillas in a plastic bag in the microwave OR steam them in a covered sauce pot on the stove.
  • Pour or laddle enough sauce to lightly cover the pan then start rolling
  • One tortilla...small amount of meat along with a small amount of cheese - Roll as tight as possible..can be frustrating, but easy to learn -- keep rolling until the last enchilada holds them all in place.
  • Pour sauce over the tortillas -- you don't use it all...I pour or laddle along the center - leaving the ends kinda dry
  • Cover with more grated cheese
  • Sprinkle with diced tomato, green onion and black pepper

Bake for 20-25 minutes at 350 -- these can be made up to a day ahead and then baked when ready. If they've been in the frig you may need more baking time -- they should be kinda bubbly and just starting to tan.

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YUM! Thanks for sharing!

And LOL, I have that same stoneware you're serving the sushi on! :D

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And LOL, I have that same stoneware you're serving the sushi on! :D


Yeah, it was a long time ago, so I don't remember the details. Some of the leftovers sushi was really quite good (turkey and avocado, iirc), but some of it was just... well, not "bad", but not anything you'd want to bother with making again. :P

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I go for the straight up pig on a bone just like my grammy always made. That's it, someone took a pig, killed it, cut off it's leg and turned it into a ham. BAM! Christmas dinner. Zero gluten worries there, not that I don't read the package but it's pretty hard to screw up pig in plastic.

We raised pigs (for our own consumption only!) when I was a kid. Man, I am glad I don't do that anymore! But if you live in or near the country there are probably butchers around who will butcher a hog and take a percentage of it instead of money - then they sell the meat. It's one way to get unprocessed pork (beef, too) and at a good price if you buy a lot at once and freeze it. I think many of the smaller outfits can even give you "provenance" on your meat - who grew it and if it is "organic", grass fed, etc.

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