Crockpot boneless skinless turkey breast

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Crockpot boneless skinless turkey breast

  • Servings: 6-8
  • Difficulty: easy
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An easy Thanksgiving recipe you can make the day before.

Recipe by gluten free lady

* wine can be omitted but it will add flavor.
*Mrs. Dash can be omitted but it will add flavor.

Ingredients

  • 1 2-3 pound
    boneless, skinless turkey breast
  • 3-4 cups
    chicken broth
  • 1/2 cup
    white wine*
  • 2 teaspoons
    ground sage
  • 2 teaspoons
    dried thyme
  • 1 teaspoon
    salt
  • 1/2 teaspoon
    pepper
  • 2 teaspoons
    Mrs. Dash original seasoning

Cooking Directions

  1. Remove turkey breast from the refrigerator at least 30 minutes before you are ready to cook it.
  2. Line a large crockpot. Preheat crockpot on low setting while you add ingredients.
  3. Remove turkey breast from packaging. Put turkey breast in crockpot.
  4. Sprinkle seasonings over turkey breast.
  5. Add enough broth to cover breast 3/4 of the way. Add wine.
  6. Cook for 4 hours until just done, turning every hour to ensure even cooking. There should be no pink inside of breast when cut in half.
  7. Remove breast from crockpot and let cool.
  8. Slice breast and put into a large container. Store the sliced breast in the broth to keep it moist.
  9. Reheat breast in microwave for 3-4 minutes or until warmed through.
  10. Use reserved broth to make gravy.
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Impossibly easy French Apple Pie

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Impossibly Easy French Apple Pie

  • Servings: 10-12
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No crust? No problem!

Recipe by bettycrocker.com

* you can double the streusel topping if desired.

Ingredients

  • 3 cups
    thinly sliced and peeled Granny Smith apples
  • 1 teaspoon
    ground cinnamon
  • 1/4 teaspoon
    ground nutmeg
  • 2/3 cup+ 1/2 cup
    gluten free Bisquick
  • 1/2 cup
    brown sugar, packed
  • 5 tablespoons
    dairy free spread, divided
  • 1/2 cup
    granulated sugar
  • 3
    large eggs
  • 1/2 cup
    dairy free milk

Cooking Directions

  1. Preheat oven to 325 degrees. Spray a 10 inch pie plate with cooking spray.
  2. Peel and core apples, slice thinly and toss with cinnamon and nutmeg. Spread apples evenly into pie plate.
  3. Mix 1/2 cup Bisquick, milk, granulated sugar and eggs in a medium bowl. Pour evenly over apples in pie plate.
  4. In another small bowl with a fork, mix 2/3 cup Bisquick, 1/2 cup brown sugar, and melted dairy free spread until crumbly. Sprinkle streusel evenly over apple mixture in pie plate, covering edges.
  5. Bake for 45-50 minutes, until filling is set and crumbs are slightly browned. A toothpick inserted into the center should come out slightly moist (from the apples).
  6. Let cool at least one hour before slicing.

Gluten free sausage cornbread stuffing

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Gluten free sausage cornbread stuffing

  • Servings: 6-8
  • Difficulty: easy
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This stuffing goes great with either pork or chicken, or with your Thanksgiving Turkey!

Recipe by ezglutenfreeblogspot.com

Ingredients

  • 1 cup
    gluten free Bisquick
  • 1 cup
    fine ground cornmeal
  • 1/3 cup
    sugar*
  • 1/2 teaspoon
    salt
  • 1 1/2 teaspoons
    baking powder
  • 1
    egg
  • 1 cup
    dairy free milk
  • 1/3 cup
    vegetable oil
  • 1
    pan of gluten free cornbread
  • 6 oz
    ground sausage
  • 1
    apple
  • 1 small
    onion, chopped
  • 1
    egg
  • 3 cups
    chicken broth
  • 4 tablespoon
    melted dairy free spread
  • 1 tablespoon
    ground sage
  • 1 tablespoon
    ground thyme
  • 1/2 tablespoon
    celery seed
  • 1/2 teaspoon
    salt

Cooking Directions

For the Cornbread:

  1. Preheat the oven to 400°F or 205 °C and grease an 8” round cake pan.
  2.  In a large bowl stir together the Bisquick, cornmeal, salt, baking powder, and sugar.
  3.  In a small bowl lightly beat the egg, milk, and oil together. Then add the wet ingredients to the dry ingredients and stir them together with a rubber spatula until they are well combined then pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted comes out clean.
  4. Let the cornbread cool down. I actually made mine the night before.

For the Stuffing:

  1. Preheat the oven to 350°F or 175 ° C
  2.  Dice the cornbread into small cubes and put it onto a foil lined baking sheet then bake it for about 10 minutes.
  3. In a large skillet over a medium high heat crumble and cook the sausage until just browned then add the butter, diced onions, and apples to the pan with some salt and pepper to taste.
  4.  Meanwhile beat the egg and chicken stock together then stir in the ground sage and thyme and set this aside.
  5. Add the cornbread cubes to the pan with the sausage and veggies and stir to combine then pour over the stock mixture and gently stir but do not over mix.
  6.  Spoon the mixture into a greased casserole dish, then dot the top with dairy free spread and bake for 40 minutes.

Gluten free, dairy free Green bean casserole

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You will need to make bechamel (white sauce) for this recipe.  It’s not really difficult, but it does take some practice.  You can buy the crunions here.  They are exactly like Durkee fried onions.

The bechamel ingredients make one cup of bechamel which is just the right amount for the casserole.

Traditional gluten and dairy free Green Bean casserole

  • Servings: 4-6
  • Difficulty: easy
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this is the traditional holiday side dish you remember

Ingredients

  • 1/2 cup
    dairy free milk of choice
  • 1/2 cup
    chicken or beef broth*
  • 1 tablespoon
    Earth balance buttery sticks
  • 1 tablespoon
    rice flour
  • 1/4 teaspoon
    salt or to taste
  • 1/4 teaspoon
    black pepper or to taste
  • 1/2 teaspoon
    thyme, or herbs of choice
  • 4 oz
    mushrooms, chopped
  • 1/2
    small onion, chopped
  • 2 cans
    green beans, drained
  • 1 package
    crunions

Cooking Directions

  1. Make the bechamel and cream of mushroom soup: Melt the spread in a large skillet or saucepan over medium heat until bubbling. Cook mushrooms until liquid is released and they start to shrink.  Sprinkle the flour over the mushrooms and whisk until incorporated.  Mix together the milk and broth in a large measuring cup.  Pour slowly over flour mixture and whisk continually until thickened.  Bechamel should be thicker than gravy, but still spoonable.  If the mixture is too thick, add additional milk or broth until desired consistency.
  2. Assemble the casserole: In a medium casserole dish, add drained green beans.  Season with salt and pepper if desired.  Pour in your cream of mushroom soup and stir to combine.  Add half of the package of crunions, and stir together.  At this point, you can refrigerate the casserole until needed, up to one day.
  3. When ready to bake, preheat the oven to 400 degrees.  If you have made the casserole ahead, remove from refrigerator at least 30 minutes before baking.  Put casserole in oven and bake for 10 minutes, or until bubbling.  Add remaining crunions to top of casserole, and bake an additional 5 minutes, or until crunions are slightly browned.  Remove from oven and serve.

* the broth adds additional flavor, but if you want to omit it, use an additional half cup of milk for a total of one cup liquid.

If you want to increase the amount of bechamel, use one tablespoon of fat and one of flour for each cup of bechamel.