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

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54 GLUTEN-FREE ENTERTaiNiNG

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Sausage and Apple Stuffing

•Soy-free •Dairy-free

This classic stuffing is good enough to rival any gluten-containing version!

Candied Yams

with Pecan Praline

•Soy-free

The canned version of candied yams is loaded with corn syrup. Mine uses brown sugar and

has tons of added flavor from the orange juice and zest.

1 batch Super Quick rosemary and

garlic dinner rolls (page 84), baked

in a 9 x 13-inch (23 x 33 cm) pan

½ pound (227 g) uncooked

breakfast sausage or sweet Italian

sausage, casings removed

2 cups (320 g) diced white onion

1 green apple, peeled, cored, and

diced

1 cup (120 g) diced celery

1 tablespoon (2 g) ground sage

1 tablespoon (2.7 g) fresh thyme

leaves

1 teaspoon salt

1 teaspoon freshly ground black

pepper

2 eggs

3 cups (705 ml) chicken stock

Preheat the oven to 300 ̊F (150 ̊C, or gas mark 2). Cut the rosemary garlic

bread into 1-inch (2.5 cm) cubes. Spread the cubes out on a sheet pan and

toast in the oven for 15 minutes. Set aside to cool.

In a large sauté pan over medium heat, sauté the sausage until golden

brown, about 5 minutes. Drain any excess fat from the pan, then add the

onion, apple, celery, ground sage, thyme, salt, and pepper. Sauté until the

vegetables have softened and the onions are translucent, about 5 minutes.

Transfer to a large bowl and toss with the bread cubes. Whisk together the

eggs and stock and toss with the bread cube mixture. Cook the stuffing

with the Roasted Turkey Breast according to the directions on page 53.

Yield: 6 servings

Chef’s Tip

The eggs in this stuffing are optional but will help bind the stuffing

together and keep it from getting crumbly.

for yaMS:

3½ pounds (1.6 kg) sweet potatoes

1 tablespoon (6 g) orange zest

½ cup (120 ml) freshly squeezed

orange juice

1 cup (225 g) packed brown sugar

2 tablespoons (28 g) unsalted

butter, diced

¼ teaspoon salt

for ToppIng:

1 tablespoon (15 ml) lightly beaten

egg white

1 tablespoon (15 ml) heavy cream

¼ cup (60 g) brown sugar

1 tablespoon (8 g) cornstarch

½ teaspoon salt

1½ cups (150 g) pecans, chopped

Sage Gravy

•Soy-free •Nut-free

This easy gravy is made directly in your roasting pan. puréeing the gravy with the veggies

from the pan maximizes the flavor of your gravy and ensures no lumps!

roasting pan with drippings and

vegetables from the roasted Turkey

breast (page 53)

3 tablespoons (24 g) cornstarch

2 cups (470 ml) chicken stock

Salt and pepper (optional)

1 tablespoon (15 ml) heavy cream

(optional)

2 tablespoons (5 g) chopped fresh

sage

Heat the roasting pan with drippings over medium-high heat. Sprinkle in

the cornstarch and cook, stirring, for 1 minute. Slowly whisk in the chicken

stock. Bring the mixture to a boil while continuously whisking, about 2 to

3 minutes. Once the gravy has thickened, transfer the mixture to a blender

and purée until smooth. Season with salt and pepper if needed, and stir in

the heavy cream. Add the sage and serve hot.

Yield: 6 servings

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