This is a very simple but very delicious healthy and seasonal Turkey meal, if you are a vegetarian you can still use the sides as your main meal. Hope you like it. The most complicated part of this meal was the gluten free biscuit's because I had to buy a couple ingredients I didn't had at home and was my first time making gluten free biscuit's from scratch. But I wanted to make sure my sides were vegetarian and 1000% gluten free so I could indulge on those if I could not tolerate the delicious turkey, I use to eat it just once a year, but lately I can only have a little piece when trying a recipe. But my son loves it! and the small piece I had was excellent. I am sorry for the photography, as I was recovering sick, I did only plan in cook and eat, I was not ready to take images and put them in the blog...but at the end I thought was good enough to do so, but I was low in batteries and was to late by then..so only have a couple. Have fun and Happy Holidays!
TURKEY
Ingredients
4 clementine's oranges 3 tablespoons kosher salt 2 tablespoon freshly ground black pepper 2 tablespoon finely chopped sage, plus 4 sprigs 4 medium garlic cloves mashed 1 (12–14-pound) turkey, neck, and giblets removed Olive oil (for brushing)
Preparation
Finely grate 1 orange to make 1 Tbsp. zest and transfer to a small bowl. Slice the rest oranges into 1/2"-thick rounds; transfer to a reseal able plastic bag and chill until ready to use. Add salt, pepper mashed garlic and chopped sage to zest and stir to combine.
Rub zest mixture all over turkey, under the skin, and inside cavity. Transfer turkey to a rimmed baking sheet, cover with plastic wrap, and chill 6–18 hours.
Arrange a rack in the middle of oven; preheat to 450°F. Tuck sage sprigs and reserved orange slices in an even layer under turkey. Let sit at room temperature 30–60 minutes to air dry.
Brush turkey with oil, add 1/2 cup water to the pan and roast 30 minutes. Reduce oven temperature to 350°F. Rotate pan, add 1/2 cup water to the pan and brush turkey with more oil. Continue to roast, brushing with oil after 30 minutes, until skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of the breast right against breastbone registers 160°F, 55–65 minutes more.
Transfer turkey to clean cutting board, tent with foil, and let rest at least 30 minutes before carving.
GLUTEN FREE, VEGETARIAN STUFFING
Ingredients
(I make the stuffing vegetarian because I might choose not to eat turkey and this way the rest of dinner is meat free to choose from, still delicious)
1 tablespoon olive oil, plus more for pan 1 1/2 pounds vegetarian Italian sausage (Morning glory have them in links or ground in crumbles) 1 teaspoon oregano 3 large celery stalks, sliced crosswise into 1/4" pieces (about 2 cups); plus whole leaves for serving (optional) 2 (1-pound) loaves Gluten free bread, (I used cranberry-nut bread, but choose any one you want) cut into 1" cubes 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper
Preparation
Preheat oven to 350°F. Oil a 3-qt. baking dish. Heat remaining 1 Tbsp. oil in a large skillet over high. Cook sausage, like you, would meat sausage, until just beginning to brown, about 5 minutes. Add sliced celery and continue to cook, stirring often, until sausage is cooked through, 5–7 minutes. Add oregano and cook a little longer to marinate the flavors, smell good isn't? Transfer sausage mixture with drippings to a large bowl. Add bread and toss to combine. Add 2 cups water to hot skillet; heat over medium-high, scraping up brown bits with a spoon; season with salt and pepper. Pour over bread mixture, then toss to combine. Transfer to prepared baking dish and cover tightly with foil. Bake stuffing 40 minutes. Uncover and continue to bake until top is lightly browned and crisp, 20–25 minutes more. Top with celery leaves or sage if you want.
Stuffing can be made 4 hours ahead; store at room temperature and rewarm before serving.
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Garlic Mashed potatoes
Ingredients
8 medium red potatoes, quartered 3 garlic cloves, peeled and a little mashed 2 tablespoons butter 1/2 cup unflavored and unsweetened almond milk, warmed 1/2 teaspoon salt 1/4 cup good grated Parmesan cheese
Directions
Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender. Drain well. Add the butter, milk and salt; mash. Stir in cheese.
------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------GLUTEN FREE BUISCUITS
Ingredients
1 cup brown rice flour 1 cup potato starch + extra for working with the dough 1 teaspoon xanthan gum 1 Tablespoon baking powder 1 teaspoon cream of tartar ¾ teaspoon baking soda ¾ teaspoon salt 1 Tablespoon sugar ¼ cup butter 1 large egg ¾ cup milk (I used Almond Breeze almond milk)
Instructions
Preheat your oven to 400° and grease a cookie sheet with butter, make a work surface for the dough a pastry mat or parchment paper that is dusted with potato starch will do. You will also need a plastic baggie, biscuit cutter, and additional potato starch to dip your cutter into. In a medium bowl combine the dry ingredients. Cut the butter into chunks and work it into the dry ingredients with a pastry blender. Lightly beat the egg into the milk.
Now add the wet ingredients to the dry ingredients and stir gently with a fork. Scrape the sides of the bowl with a spatula and make sure all the flour is incorporated, but do not over stir.
Place the dough on your prepared work surface. Remember these biscuits will not rise much in the oven, so put your hand inside a plastic baggie and gently pat the dough into a circle about 7-8 inches in diameter, depending on how tall you want your biscuits.
Dip your biscuit cutter into potato starch then cut straight down through the dough. When you pick up the cutter, the biscuit will probably be stuck inside but will slip out easily onto your baking sheet. Dip the cutter in potato starch between each biscuit.
Combine dough scraps to make additional biscuits. Bake for about 15 minutes, depending on size.
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ORANGE BELLINIS
Ingredients
Champagne flutes
1 (750 ml) bottle prosecco or champagne
1-quart organic fresh orange juice and some clementine's sliced
Place the flutes in the freezer. Chill the prosecco on ice for 30 minutes. Open the prosecco and let it stand at room temperature for 5 minutes. Pour 2 ounces of orange juice into each glass. Drop a clementine slice in each flute. Fill to within 1/2-inch of the top of the glass with prosecco and serve