For making gravy, use arrowroot starch or sweet rice flour; these thicken better than wheat flour, anyway. Less lumps. I like to add a dash of dry sherry, brandy or wine.
For a non-dairy sub in pumpkin, squash and sweet potato recipes try coconut milk- it’s delicious (full fat tastes best).
Cook carrots in orange juice for a non-dairy flavor boost. Drizzle with a touch of pure maple syrup.
Use raw organic agave nectar or pure maple syrup for adding just the right touch of sweetness to veggies and sauces.
For stuffing, simply follow your favorite recipe and substitute toasted cubes of gluten-free cornbread, or a loaf of store-bought gluten-free white bread.
As an all-around basic flour substitute keep a bag of Pamela’s Ultimate Baking Mix in the fridge and use it to thicken soup and chili, to coat and dredge pan fried cakes.
If you avoid dairy or nuts [Pamela’s contains buttermilk and almond flour] try an all-purpose gluten free flour blend from Whole Foods, Bob’s Red Mill or Gluten Free Pantry.
For a classic cookie crumb pie crust use Pamela’s cookies (Lemon or Ginger or Chocolate, depending upon the filling) processed into crumbs; I use Joy of Cooking’s classic cookie/cracker crumb recipe and simply substitute with gluten free cookies.
Add turkey leftovers to nachos, soup, chili pasta, and frittata recipes. Or bake up a Turkey and Sweet Potato Enchilada Casserole:
Turkey Sweet Potato Enchilada Casserole
*Note: Ingredients change all the time, so please double-check all processed ingredients with the company before using to be sure they are gluten-free.
1 – 2 cups leftover turkey, shredded
1 jar Newman’s Own Black Bean Corn Salsa
1 can La Victoria Green Enchilada Sauce
1 can La Victoria Red Enchilada Sauce (I used hot)
1 small can fire-roasted green chilies
2 sweet potatoes (I used some leftover mashed sweet potatoes, and then cut up another and boiled it in slices)
8 – 10 small Mission white corn tortillas
In a small casserole dish, layer the following ingredients until the dish is full: Black Bean and Corn Salsa, spoonfuls of green and red enchilada sauce, 2 – 3 corn tortillas, shredded turkey, sweet potatoes, green chilies, salsa, green and red enchilada sauce, etc. I did not use any cheese substitute, and honestly, these were flavorful enough on their own. But obviously, if you want to add some shredded cheese or cheese substitute on top, it would also be delicious.
Bake at 400 F for 40 – 50 minutes until the sauce is bubbling. Serves 4. Could be served with Spanish rice.