Quinoa Stuffed Turkey with Glutenfree Gravy

our turkey.... Ryan

Quinoa Stuffing

1 cup quinoa (rinsed, sauteed & cooked in 2 cups water for 20 minutes)
1 onion chopped
1 lb fresh mushrooms (sliced)
2 apples, peeled, cored & chopped
1/4 cup pine nuts (toasted)
1/2 cup raisins
2 cloves garlic, minced
1 tsp salt
1/4 tsp pepper
2 tsp poultry seasoning.

Mix all the ingredients. Stuff in turkey & cook as usual.

Roast Turkey

Preheat oven to 325F. Rinse the turkey & pat dry. Stuff with favourite dressing, or a mix of herbs, onion, celery, carrot and apple. Soften 1/4 c butter and rub over the turkey. Sprinkle with salt & pepper, and place breast down on parchment-paper-covered rack in roasting pan.
Put in oven and bake, pasting overy 20 minutes with pan drippings. Turn breast-side up after 60 - 90 minutes.
Cook 15 minutes per pound if turkey weighs less than 16 pounds; 12 minutes her pound if heavier.
Meat thermometer should read 170F in breast meat 185F in thigh when done. Remove from oven and let rest 15 minutes before carving.  

Turkey gravy

Pour drippings from roasted turkey into measuring cup.  Separate the fat from the juices. Measure the juices and top up with stock to 2 cups.
Reserve 4 Tablespoons of the fat off the drippings. Pour into the roasting pan. Heat the pan over medium heat, scraping the browned bits up. Stir in 4 Tbsp potato flour and continue to cook until browned slightly. Add salt & pepper, and slowly pour in 2 cups of turkey juices. Stir and simmer for 10 minutes until thick and to develop the flavour.

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