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Found 9 results

  1. I know fresh turkeys aren't injected, but I was just on the Butterball website and discovered that their frozen turkey breasts have nothing but turkey in them. Not injected with anything, so if you like the convenience of frozen turkey, that's the way to go. Even if you're cooking for a crowd this year you could get one of these for yourself. I'm going to get one this year. I think I'll make the stuffing using udi's and try to do it the way Mom used to, with sage and other spices. And if there aren't enough drippings to make gravy I'll just get some of that Pacific broth. I could PROBABLY eat injected turkey now because I think my corn intolerance is gone, but I'm only one person and like the white meat better anyway. I'm so excited! Haven't had turkey in years. It's going to be a great Thanksgiving this year!!
  2. Hey everyone, I just wanted to post an update on me and my beloved. I went to go see her and her family for about 5 days, over Thanksgiving day and weekend, and just got back yesterday. We had a very wonderful time together and she's healing up and finally feeling much better than she was : ) <3. Everything at Thanksgiving dinner and every other meal was completely gluten-free and she and her mother had also been experimenting a little with gluten-free baking also...and I got to try some gluten-free cereal haha. It all went very well. One aspect of the last night was somewhat humorous though. Her brother had offered to take her and I out for ice cream or hot chocolate after we picked her up from work. We were planning on watching a movie back at their house after we got home, and had picked up some drinks for us. I'd gotten me and my beloved something to share since she usually doesn't snack or drink pop all that much. While we were in the restaurant, her brother got a giant order of fries and offered them to both of us; she refused for obvious reasons, and then I refused because of wanting to support her with it, and then also to avoid cross-contamination later, if she ended up drinking from the soda I got for us. Turns out, we shared it a lot! hahaha XD. It was an interesting first experience for me to have to be cautious about that and working together for her health. I'm sure it will be invaluable in the future, as well as a fond memory of caring for her and loving her in that way ^ _ ^ . Thanks for everyone who's been offering advice and support to me and her in all of my posts! I look forward to sharing more about our journey through life with this and learning even more. God Bless, -Dré Rosales
  3. Make the best holiday turkey ever with this turkey brine recipe. Any knowledgeable chef will tell you that brining is the key to roasting a moist, flavorful bird. Brining a turkey is easy. With a big clean bucket, a big stock pot, some broth, some herbs and some salt, and you've got the basics for a good brine. Some recipes add fruit juices or other exotic components, but this brine is simple, easy, and guaranteed to produce a tasty, juicy turkey that yields pan drippings that will make a delicious gravy. This brine will work for any type of poultry. This recipe makes two gallons, enough brine for a 12 to 20 pound turkey. Ingredients: 1 gallon vegetable broth 1 cup sea salt 6-7 fresh Juniper berries 1 small bunch fresh rosemary, or 1 tablespoon crushed dried rosemary 1 small bunch of fresh sage or 1 tablespoon dried sage 1 small bunch of fresh thyme or 1 tablespoon dried thyme 1 small bunch fresh savory or 1 tablespoon dried savory 1 gallon ice water Preparation: In a large stock pot, combine the vegetable broth, sea salt, juniper berries, rosemary, sage, thyme, and savory. Bring to a boil, and stir well to dissolve salt. Remove from heat, and let cool to room temperature. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water. Wash and dry the turkey, and remove the innards. Place the turkey, breast down, into the brine. Make sure to fill the bird's cavity. Place the bucket in the refrigerator overnight. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge. The Huffington Post offers an excellent Turkey Preparation Guide with handy turkey Dos and Dont's to help you roast the best possible turkey.
  4. It's just not a holiday meal without gravy. Gravy is the thing that unites the holiday meal. Gravy pulls the meat and the stuffing and the potatoes together. Gravy makes it all good. This recipe makes a rich, savory gravy that will have all your holiday guests smiling! Makes enough gravy to serve about eight to ten people. Ingredients: 1 pound turkey giblets and neck 1½ quarts gluten-free chicken stock (low sodium is fine) 2 carrots, chopped 1 stalk celery, chopped 2 cups water 1½ cups pan drippings from roasted turkey 4 tablespoons of corn starch (approximate) Note: One tablespoon corn starch (1/4 ounce) thickens one cup of liquid 2 tablespoons tomato paste 2 tablespoons cranberry sauce Salt and ground black pepper to taste Preparation: While the turkey is roasting, place the turkey giblets and neck into a large saucepan with the carrots, celery, water, and chicken stock. Bring to a boil over medium heat, skim off any foam that rises to the top, reduce heat to low, and simmer the stock for 3 hours. Skim off the fat, strain the stock, and set aside. There should be about 4 cups of stock. Take carrots and celery and press through a strainer. Spoon strained carrots and celery into the stock and stir. Skim off and discard all but ¼ cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat. Whisk in the corn starch, then heat and stir the corn starch mixture until it becomes pale golden brown, about 5 minutes. To avoid lumps, mix the starch with an equal amount of cold liquid until it forms a paste, then whisk it into the liquid you're trying to thicken. Once the thickener is added, cook it briefly to remove any starchy flavor. Don't overcook. Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the cranberry sauce. Simmer for 10 more minutes. Season to taste with salt and black pepper.
  5. I tried these samples today and thought they were really great. These fully prepared frozen gluten-free meatballs are fully cooked and just need to be heated for about 90 seconds in the microwave before they are ready to eat—meatballs couldn’t be easier. They tasted great, and would make a perfect addition to a nice plate of gluten-free spaghetti. The meatballs are perfectly seasoned and have a nice Italian meatball taste—probably due to the Ricotta and Romano cheeses used in the ingredients. On top of all this these meatballs are organic, have zero grams of Trans Fat per serving, and they don’t contain any artificial ingredients or preservatives! More information is at: www.trebellafoods.com Note: Articles that appearin the "Gluten-Free Food & Specialty Product Companies" section ofthis site are paid advertisements. For more information about this seeour Advertising Page.
  6. This recipe comes to us from Jay Berger. ¼ cup brown sugar ½ cup mashed cranberry sauce 2 pounds ground turkey ¾ cup gluten-free milk liquid ¾ cup gluten-free bread crumbs or unsweetened gluten-free cereal crumbs 3 eggs, lightly beaten 1 ½ teaspoons salt 1/8 teaspoon pepper ¼ cup diced red onions ½ cup chicken broth (just enough to moisten) Preheat oven to 350 degrees. For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated. Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour. Turn out the loaf and serve.
  7. This recipe comes to us from "loco_ladi" in the Gluten-Free Forum. Ingredients: 2 tablespoons bacon drippings 2 cups pinto beans (15 ounce can) drained & rinsed 8 corn tostada's (or deep fry corn tortilla's) 2 cups Monterey Jack cheese 3 cups lettuce 1 cup tomato 2 cups cooked turkey (or chicken) shredded Garnishes options: onion, jalapeno and cilantro Refried Beans Directions: Heat bacon dripping until smoking, add half the beans, heat for 1 minute, mash--lower heat, add remaining beans cook and mash over low heat until smooth. Chalupa Directions: Preheat oven to 375F. Distribute beans over each tostada evenly and top with cheese and bake until cheese melts. Remove from oven top with lettuce, tomato's, turkey then top with garnishes. Makes 4 tostadas.
  8. Çölyakla Yaþam Derneði (Society of Living with Celiac ) Istanbul /TURKEY PO Box - 44 34110 /Bostancý - ISTANBUL - TURKEY Contacts : Mrs. Oya OZDEN Mrs. Ayin KUCUK Mrs. Derya UKAV Tel: 90.533.722 5050 E-Mail : oozden@ixir.com Mail Group : turk_celiac@yahoogroups.com (Turkish) Colyak: Glutensiz Yasam Merkezi (Center for Gluten-free Life) Contact person: Canan Onural Internet: http://www.colyak.web.tr Email: canan@colyak.web.tr
  9. This recipe comes to us from "Carriefaith" in the Gluten-Free Forum. Ingredients: 2 cups cooked turkey 4 cups broccoli 1 red pepper, diced 1 onion, diced 5 green onions, diced 4-5 garlic cloves, minced 10 cloves 2 tablespoons soy sauce 2 tablespoons chili sauce (Thai Kitchen) 2 tablespoon fish sauce (Thai Kitchen) 2 cups cooked basmatti rice 2 tablespoons olive oil Directions: Cook vegetables, cloves, oil, and 1 tablespoon of soy sauce and 1 tablespoon fish sauce on high heat until the vegetables are tender. Add turkey and cook until the turkey is warm. Add rice and the rest of the soy sauce and fish sauce. Add chili sauce. Mix and Serve.
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