Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Best Turkey Gravy (if I do say so myself)

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Miss the gravy over your turkey, well miss it no more. This is a very easy gravy to make and can be made a day ahead so all you have to do is reheat it (so if you are going to a Thanksgiving feast where the gravy will be made with regular flour you can bring your own gravy and therefore not feel left out or have to eat dry turkey).

 

Best Turkey Gravy (if I do say so myself)

Ingredients

  • 1/2 sweet onion – thinly sliced
  • 3 to 4 tablespoons olive oil
  • 2 whole garlic cloves
  • 3 tablespoons Pamela’s Gluten Free Flour
  • 3 tablespoons unsalted butter
  • 1 1/2 cups turkey broth
  • Salt and pepper

Takes

Instructions

  1. In a large pan add the olive oil and garlic cloves. Let oil heat and garlic cook for about 5 minutes…do not let the garlic burn. Remove the cooked garlic from the oil and add the sliced onion, sprinkle with salt and cook until nicely browned about 7 to 10 minutes. Remove the cooked onions to a food processor and puree well.
  2. In the same pan add the butter and flour and whisk for 3 to 5 minutes until the flour taste is cooked off. Add the turkey broth to the pan and cook until all ingredients are well combined and a beautiful brown color – again about 7 to 10 minutes. Add the pureed onions, salt and pepper to taste, stir well and cook for another 5 minutes. And now you have a fantastic gravy.
  3. Note: this gravy is made without the turkey drippings as I am assuming that they will be used for the gluten gravy…but if you are lucky enough to be able to add the drippings just reduce the amount of turkey broth.
  4. this gravy could also be made with chicken broth for a roasted chicken dinner.

Unstressfull Turkey Dinner

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This is an easy to make, unstressfull Turkey Dinner for a small gathering.

To make it even easier I am listing the grocery list as well as what should be in your pantry (or need to be moved to the shopping list).

Groceries list:

  • Turkey breast
  • 1 package Pamela’s Gluten Free Cornbread Mix
  • 1 can corn
  • 2 medium onions
  • Chicken Sausage (I use the Trader Joe’s Sicilian ones)
  • Vegetable broth
  • 4 yams/sweet potatoes

Pantry Items needed:

  • 2 sticks unsalted butter
  • 3 eggs
  • Kosher salt
  • pepper
  • paprika
  • dry thyme
  • dry basil
  • dry coriander
  • garlic powder
  • olive oil
  • kitchen string

and now for the cooking:

Unstressfull Turkey Dinner

Cornbread (for the stuffing) – this can be made the day before*

  • 1 package of Pamela’s Gluten Free Cornbread mix
  • 1 can drained corn
  • 1/4 cup XYLA
  • 1 cup water
  • 8 tablespoons melted butter
  • 2 eggs
  • salt and pepper to taste.

Instructions

  1. Combine all the ingredients and bake according to the package instructions.
  2. Set aside to cool completely.

Cornbread Stuffing:*

  • 1 1/2 medium onions – chopped
  • 2 to 3 tablespoons butter
  • 1 to 2 teaspoons chopped garlic
  • 1/4 teaspoon dry thyme
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon dry coriander
  • salt and pepper to taste
  • 3 chicken sausages
  • 1 egg
  • 1 cup veggie broth

Takes

Instructions

  1. In a large pan melt the butter, then saute the onion, add the dry herbs and salt & pepper. Cook for 3 to 5 minutes. Take the sausage from the casings and add to the mixture and continue to cook until the sausage is cooked completely. Add in the veggie broth and simmer for a few minutes.
  2. Crumble the cooled cornbread and add the onion sausage mixture to it. Set aside to cool.

Turkey:**

  1. Butterfly the turkey breast and remove the bone (or you can have a butcher do this).
  2. Place the turkey between saran wrap and with a meat mallet pound out the breast meat to about 1/2 inch thick.
  3. Salt, pepper, paprika the breast meat side up. Add a layer of the stuffing mixture leaving about a 1/2 inch border so when you roll it up the stuffing does not fall out.
  4. Roll the turkey breast like a jelly roll and tie up with kitchen string.
  5. Salt, pepper, paprika the turkey roll (i.e. the skin side).
  6. Brush with 3 tablespoons of melted butter

Yams / Sweet Potatoes

  1. Slice the potatoes into 1/4 inch slices (I leave the skin on but you can peel them if you prefer). Sprinkle the slices with garlic powder, salt, pepper and paprika and toss with olive oil.
  2. Preheat oven to 325 degrees
  3. Line a roasting pan with the potatoes. Place the turkey breast on top of the potatoes and roast for about 2 1/2 hours (until the thermometer reaches 160 to 165).
  4. Put remaining stuffing that was not used in the turkey breast in a separate baking dish and bake for 1 hour (i.e. add to the oven 1 1/2 hours into the breast cooking).
  5. When the turkey if fully cooked remove from oven and tent with aluminum foil and let rest for 20 minutes. Lower the oven temp to 250 and leave the stuffing in the oven to keep warm.
  6. After the turkey has rested cut off the kitchen string and slice.

Additional notes:

  1. *the cornbread and stuffing can be made a day ahead.
  2. **The turkey breast can be butterflied and stuffed and set in the refrigerator uncovered hours ahead. Remove from the refrigerator 1 hour prior to baking so it can get room temperature.
  3. I know this might look like a lot of work but in total it is only a few hours of prep and cooking and that is a really easy day.

Coconut Chocolate Chip Cookies

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Like coconut, like chocolate, like coconut and chocolate together than these cookies are for you.

Coconut Chocolate Chip Cookies

Ingredients

  • 1/2 cup coconut oil
  • 1 cup XYLA
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 3/4 cups Pamela’s Gluten Free Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1 1/2 cups unsweetened shredded coconut
  • 1/2 cup mini chocolate chips

Takes

Instructions

  1. Preheat oven to 350 degrees
  2. line baking sheets with parchment paper
  3. In standing mixer beat the butter and XYLA together for about 5 minutes. Add the two eggs, one at a time and then the vanilla and mix until well incorporated.
  4. While wet ingredients are combining, in a separate bowl whisk the flour, baking powder, xanthan gum and coconut together.
  5. Slowly add the dry mix to the wet and continue to combine in the mixer.
  6. After all is combined well add the chocolate chips and mix.
  7. Using a spring release drop the dough on the parchment paper about 2 inches apart.
  8. Bake for 8 to 10 minutes.
  9. Let cookies cool on baking sheet for 5 to 10 minutes then transfer to wire rack to cool completely.

Maple / Chocolate Chip / Oatmeal Cookies

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Yummy Yummy Yummy

Maple / Chocolate Chip / Oatmeal Cookies

Ingredients

  • 3/4 cup Organic coconut palm sugar
  • 1/4 cup XYLA
  • 1/2 cup unsalted butter – room temp
  • 1 egg – room temp
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup + 2 teaspoons sugar free maple syrup
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 1 1/2 teaspoon Xanthan Gum
  • 1 cup Pamela’s gluten free flour
  • 1 1/2 cup Bob’s Red Mill Gluten Free Rolled Oats
  • 1/2 cup Enjoy Life mini chocolate chips
  • 1/2 cup chopped walnuts

Takes

Instructions

  1. Preheat oven to 350. Line baking sheets with parchment paper.
  2. In standing mixer cream the butter and sugars together. When well mixed add egg, vanilla and maple syrup and continue to mix until well combined.
  3. In a separate bowl combine the baking soda, baking powder, salt, Xanathan Gum, flour and oats. Whisk dry ingredients together. Slowly add dry to wet ingredients and mix to combine.
  4. Stir in the chocolate chips and nuts.
  5. Using small scoop place dough on the line baking sheet about 2 inches apart.
  6. Bake for 10 to 12 minutes
  7. Allow cookies to cool for a bit on the baking sheet before removing to the cooling rack.