Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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52 GLUTeN-FRee eNTeRTaiNiNG

Countdown to the Party Timeline

2 dayS before:

Make a list and do the grocery shopping.

Take out all platters, serving utensils, glasses, silverware, cocktail items, and plates that will

be needed for the party as well as any decorations or centerpieces that you will need, such as

candleholders, vases, linens, etc.

Make the Chipotle-Tangerine Cranberry Sauce.

Make the cakes and the custard filling for the Mile-High Chocolate Cake but do not assemble.

Store the cakes tightly wrapped in plastic at room temperature, and refrigerate the custard.

Bake 1 batch of the Super Quick Rosemary and Garlic Dinner Rolls on page 84 in a 9 x 13-inch

(23 x 33 cm) pan for the Sausage and Apple Stuffing, wrap tightly in plastic, and store at room

temperature.

1 day before:

Prepare the brine for the turkey and place the turkey breast in the brine overnight.

Make the Sausage and Apple Stuffing, but do not bake.

Make the Wholesome Pecan Pie and store at room temperature.

Prepare the Green Bean and Bacon Casserole, but do not bake or prepare the shallot topping.

Set the table, and decorate as desired.

THe day of:

Assemble the cake with the custard, and store in the refrigerator.

Make the Honey Butter Creamed Corn.

Prepare the Candied Yams, but do not top with praline topping. Make the topping and store

in the refrigerator.

Prepare and stuff the turkey, then put it in the oven to roast for 3½ hours before guests arrive.

1 Hour before:

Prepare and fry the shallots for the green bean casserole.

Put the green bean casserole in the oven to bake.

Top the candied yams with the praline and place in the oven to finish baking.

Heat the creamed corn on the stove top before serving.

Make the Sage Gravy.

One hour before dessert is served, take the cake out of the refrigerator and dust with

powdered sugar.

Roasted Turkey Breast

•Soy-free •Dairy-free

a stuffed turkey breast is a great alternative to roasting a whole turkey for those

who don’t need such a large bird. ask your butcher to debone your turkey breast for you,

but leave the skin on.

for brIne:

4 cups (940 ml) boiling water

¼ cup (60 g) brown sugar

⅓ cup (96 g) kosher salt

2 (2-inch, or 5 cm) pieces orange

peel

1 tablespoon (5 g) black

peppercorns

2 bay leaves, crushed

4 cups (940 g) ice cubes

4-pound (1.8 kg) boneless turkey

breast

for roaSTIng pan:

1 onion, roughly chopped

1 rib celery, roughly chopped

4 cloves garlic

½ cup (120 ml) chicken stock, white

wine, or water

for STuffIng:

1 batch Sausage and apple

Stuffing (page 54)

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