Chef Anthony Marino shares tips on cooking your turkey and gravy — and shares a gluten-free stuffing recipe.
Roasted Turkey And Gravy:
Turkey will roast at 350 degrees for 3 to 4 hours depending on the size you selected. Be sure to have a handy thermometer that’s accurate. Remember an internal temp of 165 degrees is what we are looking for.
For the gluten free gravy what we are going to want to do is omit the flour and substitute either cornstarch or sweet rice flour depending on what your grocery carries.
1. Use reserve pan juices from roasting pan about 1 qt. if you need more use organic turkey broth.
2. Bring to a boil and add 2 -4 tablespoons sweet rice flour , or cornstarch.
3. Whisk in gradually until fully incorporated season with salt and pepper.
4. Keep warm until ready to serve.
- 8 cups gluten free bread cubed
- ½ cup butter
- 2 cups chopped sweet onion
- 2 cups chopped celery with leaves
- ½ cup chopped chives
- 3 tablespoons fresh sage
- 1 tablespoon fresh thyme
- 2 lightly beaten large eggs
- salt/ pepper to taste
- 1 cup gluten free chicken broth
1. Place cubed bread on baking sheet. Toast on 350 degrees for 12 minutes until bread is dry.
2. Remove from oven and cool place in mixing bowl.
3. Melt butter in large skillet adding onions and celery .saute for 10 minutes until translucent, but not browned.
4. Add stock and bring to a boil. In the meantime crack eggs into bowl and whisk until combined.
5. Remove stock and place over bread , mix well.
6. Next add the herbs and salt and pepper ,check seasonings.
7. Finally add the egg mixture fold in well.
8. Transfer to a buttered baking dish bake at 350 degrees until golden browned.