Turkey Sandwich-style Lasagna

Ingredients:

2 cups shredded turkey meat
1 loaf of gluten free bread (crust removed) approx 12 slices for 3 layers
2 cups gravy
1 cup cranberry sauce
1/4 cup melted butter
1-1/2 cup mashed potatoes

Grease a 9x9 Pyrex with butter and 4 slices of bread. Brush the top of the bread with butter. Spread 1/2 cup of cranberry sauce over top the bread. Place 1 cup of turkey meat evenly over the bread. Place 1 cup of gravy over the turkey. Repeat with bread, butter, cranberry sauce, turkey then gravy. Ending with a layer of bread brushed with butter. Top with mashed potatoes spread evenly over top.

Bake in 350F-375F oven until the mashed potatoes are slightly golden on top. Approximately 20 minutes. Remove from oven and let sit for 5-10 minutes to set. Cut into 3" squares and serve.

Bon appetit!

Christmas Garlic Cranberry Stuffing

Ingredients:

1 loaf gluten free bread - cubed

1 cup cooked brown wild rice
 
1 celery stalk - diced

1 carrot - peeled and diced

1/4 cup dried cranberries

3 sprigs of parsley - minced
 
1 clove of garlic - minced

1/2 white onion - diced

1 tbsp Italian Seasoning

1 cup turkey drippings or chicken stock (you my substitute with vegetable stock for vegetarians and vegans)

1 tbsp butter or margarine

Turn on the stove to medium heat. In a large pot melt the butter and sautee the onions, carrots and celery till soft. Add the cranberries and rice, mixing well. Add the stock, italian seasoning and parsley. Bring to a simmer while stirring. Add cubed bread and continue to stir until the stuffing has formed. Shut heat off and cover the pot with a lid. Remove from heat and let stand for 5 minutes. Stir in minced garlic and Salt & Pepper to taste.

Serve with turkey, tofurky or whatever floats your boat. I can guarantee this stuffing to be super yummy.

Holiday Sugar Cookies

Have you ever wondered if you could make a sugar cookie to be a shortbread cross breed? Well here you have it. So maybe I should call it my Sugarbread Cookies?

1/2 cup of softened unsalted butter
1 cup of brown sugar

1 cup of soy, almond or reg milk

1 tsp sea salt

1 egg
2 tbsp of vanilla extract
4 cups finely milled corn flour

Cream the butter and sugar. Add egg, milk and vanilla. Whisk into a thick batter inconsistency.

Sift flour and mix with salt. If you like a sweet and savoury flavour. Use coarse sea salt without grinding it up. But if you like a refined sweet buttery taste then you should use finely ground sea salt. Add wet mixture with flour mixture. You should end up with a yellow crumbly dough.

On a clean kitchen counter line an area with saran wrap. Dust with brown sugar. Roll dough out to 1/4" thickness. Use cookie cutters to cut out shapes.

Line a cookie sheet with parchment.  Place cookies 1/4" apart from one another. Bake at 350F for 10 minutes. Cool on wire rack for 5 minutes and decorate with icing and sprinkles.

Makes 3 dozen. After cooling you could also dip them in chocolate or drizzle with chocolate.

These cookies have been given thumbs up by co-workers and friends. And no one knew they were gluten free at first bite. :)