Turkey Shepherd's Pie with Thanksgiving Leftovers

Need ideas for Thanksgiving leftovers?  Turkey shepherd's pie is perfect to create with your Thanksgiving Day leftovers.  It is also another one of our go to comfort foods. It's great because it is relatively inexpensive, you can dress it up if you'd like, and it is not all that time consuming once all of the pieces of your shepherd's pie are created. One of the great things about it is that you can make it all in one dish, casserole style, and you can place it in the oven while your children work on their homework. All of the layers of the turkey shepherd's pie can be made on different days, or made up totally from Thanksgiving leftovers and then put together at the last minute.

The first layer is bread stuffing. Since most celiacs do not have the benefit of Stove Top Stuffing (since it is not gluten-free), no offense but given the choice, would use it? Creating your own gluten-free bread stuffing is not all that difficult. Take a loaf of store bought gluten-free bread and add all of the fine details to it to make it a stuffing. It is all in the seasonings and aromatics that create such an incredible flavor. Add lots of fresh crushed garlic and a large onion to a sauté pan with olive oil. Sauté until translucent and add your celery and fresh herbs. Add chicken broth, and butter. Once the bread mixture has cooled add in beaten gg and combine; then bake.

The meat is the next layer. All this is, is sliced or chopped up pieces of your leftover turkey. Next add leftover veggies to the top of this layer. If you do not have any leftover vegetables you could use any veggies that you have on hand. Pour the gravy over the top of the whole thing and then layer the top with leftover mashed potatoes and a bit of butter. Place it in the oven to bake for about 30 minutes, or until golden brown on top, and WA-LA! You have turkey shepherd's pie.

Shepherd's Pie with Thanksgiving leftovers

Layer 1 - gluten-free bread stuffing (see recipe)


Layer 2 - 1lb. turkey meat sliced or chopped


Layer 3 - Left over veggies from Thanksgiving dinner


Layer 4 - gluten-free gravy (see recipe)


Layer 5 - mashed potatoes (see recipe)

Gluten-Free Bread Stuffing:

1 loaf of your favorite gluten-free bread, chopped into cubes

(This time I used Udi’s white bread, which is like a French bread)

1 large onion

1/2 head of garlic 3 to 4 stalks celery, chopped

fresh thyme to taste (2 to 3 sprigs)

¼ cup thyme, fresh, leaves pulled from stem

¼ cup sage, fresh, finely chopped

¼ cup rosemary, finely chopped

1/8 cup, marjoram, finely chopped

1/8 cup savory, finely chopped

salt and pepper to taste

4 tablespoon butter, melted

1 cup broth

olive oil

1 to 2 eggs, beaten



Saute onion and garlic in olive oil until translucent. Then add in chopped celery, fresh herbs, salt and pepper to taste. Continue to saute for a few minutes. Add in the bread cubes and stir to combine. Stir in melted butter and broth. Spread out all of the ingredients in a prepared (buttered) 11 x 7 pan and put in a 350 degree oven and bake for 30 to 40 minutes.

Now that you have all of your layers created it is time to put together your Shepherd's Pie. Take a prepared 9 x 13 pan and your first layer will be the gluten-free bread stuffing. Press it down and around the sides of your pan. Next add your meat, veggie, and gravy mixture on the top of your bread stuffing. Make sure to leave enough room for your mashed potatoes, about 1/2 to 1 inch. Like me you may need a larger pan, or you can make two shepherd's pies. Last add the mashed potaoes, and spread out ove the entire top. Add a (2 tbsp.) little melted butter to the top and blend in. Score the top of the mashed potatoes with a fork. Bake in the oven for 20 to 30 minutes or until golden brown.

Gluten-free gravy

1/4 cup unsalted butter or butter substitute

1/4 cup sweet rice flour or Featherlight flour mix

2 cups chicken stock (or juices from the roasted turkey)

salt and pepper to taste

Melt the butter in a pan on low to medium-low heat. When it has completely melted, sprinkle in the rice flour in small handfuls. Stir and stir. When you have added all the flour and the mixture has become cohesive let it cook in the pan for two to three minutes, stirring all the while. When it has cooked, it will be solidified and have a tinge of brown. Take the roux off the heat and let it rest for a moment.





Put the roux back on low to medium heat. Slowly, in small amounts, add the chicken stock (or turkey juices), whisking the mixture vigorously until all the liquid has been absorbed in the roux. Continue to do this, in small drizzles, until the roux has expanded and liquified into gravy. This will take awhile, perhaps ten minutes or so. Be patient. When you have reached the consistency you desire for the gravy, add salt and pepper. Taste the gravy, and season according to your taste. Take it off the burner and serve it, immediately.

*Note: Bette Hagman's Featherlight Rice Mix

1 part white rice flour (or brown)

1 part tapioca flour

1 part cornstarch

3 teaspoons potato flour (not starch)



For Extra Gravy: This can be made up to 3 days ahead. If you would like extra turkey gravy make sure to buy extra turkey parts (drumsticks, wings, and legs) season the turkey parts just as you would the turkey, lay on a bed of fresh garlic cloves and one rough chopped onion. Roast for 1 1/2 hour. Then boil in filtered water with 1 more chopped onion, garlic, and poultry herbs for 1 hour. Strain the broth and set aside for turkey gravy.

For Mashed Potatoes:

6 potatoes

4 tablespoons butter

1/4 cup warmed milk

salt and pepper to taste

Peel 6 large potatoes, and chop into bite sized chunks. Place all chopped potatoes in salted water so that they won't turn red or brown. Put large pot of water on the stove to boil. Once water is boiling add the potatoes. Allow to slow boil for about 20 minutes or potato chunks are fork tender. Drain and mash. Add 4 tablespoons of butter, salt and pepper to taste, and about 1/4 cup if warmed milk. Stir to combine and put to the side.

Umm, the ultimate in comfort food, at least for today! And remember you can make any one of these dishes separately on different days, freeze and then pull this dish together when you want to. This does not need to ALL be created on the same day. Who says that casseroles and gluten-free ones no less, have to be lack-luster? Why should you sacrifice flavor, texture, or visual appeal, just because this is a gluten-free casserole? No one should have to!

Gluten-free pecan tassies

This is an old recipe from 1982 that I received from a former co-worker from Joyland Preschool in Citrus Heights.  Her name was "Pat the cook".  That is unfortunately the only way I remember her.  She was the chief cook for our preschool for many years.  She had wonderful old recipes handed down through her family that she would share with if only we asked.  I was never a pecan pie fan but these pcan tassies were to die for.  They are the perfect mouthful of dough, pecan and buttery sweetness.  I slightly changes the recipe to make it gluten-free.  I made these for my husband, Michael, who is a huge fan of pecan pies, for Thanksgiving this year.  it was the absolute hit of the evening!  They are incredibly easy to make.  My family can't wait until I make them again.  Enjoy! 
Dough
1 –3 oz cream cheese – soften
½ cup butter
1 cup flour
¼ cup powder sugar


Mix well and chill while mixing filling


Filling
1 egg
¾ cup brown sugar, packed
1 Tbsp butter
1 tsp vanilla
dash salt
about 2/3 cup pecans


Beat together all ingredients except pecans.


When ready to bake, press dough against the bottom and sides of small muffin pan. Sprinkle pecans in bottom and placefilling on top. (Not over half full)


Bake in slow oven - 325 degrees for 25 mins. Or until filling is set and dough light brown.


*Note: I always double this and use 1 8 oz. Pack cream cheese. Dough can be made a day ahead.

Gluten free pumpkin pie

Ingredients:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) gluten-free deep-dish pie shell
(*Note:  Pre-made from Whole Foods Gluten-free Bake House)
Whipped cream (optional)

Directions:
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.  Pour into pie shell.  Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES:

1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

Whole berry cranberry sauce

My 12 year old daughter, Autumn decided one year that she wanted to make homemade cranberry sauce.  We were not sure what to think of this since both my husband and I had only ever had cranberry sauce from a can.  So about 3 years ago Autumn set out to find out how to make it from scratch.  It was unbelievable to us how simple it really was and what little time it took to make.  From that year on Autumn has mades her homemade cranberry sauce to grace our table and our tummies.

1 cup sugar, or agave nectar
1 cup water
1 package (12 oz.) fresh or frozen cranberries


Mix sugar and water in a medium Saucepan, stir to dissolve sugar. Bring to a boil, add cranberries. Return to a boil, reduce heat, and boil gently 10 min stirring occasionally. Remove from heat. Cool completely at room temp and refrigerate.

Thanksgiving gluten-free side dishes

Thanksgiving side dishes are as varied as are the people who celebrate Thanksgiving.  My mother although Puerto Rican and not a huge fan of turkey created the most sumptuous Thanksgiving dinner for her family.  She added her own traditional meals and those of family and friends.  The red cabbage recipe is an old German recipe.  it is very easy to create, nutritious, delicious and a huge part of my Thanksgiving meal with my family.  To me it is not Thanksgiving without all of the colors of the dishes that were on my mother's table.  Although called red cabbage this cabbage is the most gorgeous purple color and a welcomed addition to our meal.

Abuela’s Red Cabbage
1 head red cabbage, chopped
1 head garlic, sliced cloves
1 onion, sliced
1 to 2 tbsp. olive oil
1 tbsp. red wine vinegar
1 tbsp. sugar
salt and pepper to taste



Saute garlic and onions in olive oil. Add chopped red cabbage and continue to sauté. Add vinegar, sugar, salt and pepper. When cabbage is done sweating it is done.




Green Beans with Garlic, Shallots and Mushrooms

Green beans are one of the classic dishes at Thanksgiving.  For a nice crunch you can add almonds or pecans.

Ingredients
1lb. fresh or frozen petite green beans, trimmed
2 tablespoons extra virgin olive oil
1/2 head garlic, finely minced
1/4 cup chopped shallots
1 lb. button mushrooms, sliced
salt and pepper to taste
*optional:  almonds or pecans


Directions:
Heat oil in a skillet over medium heat. Add garlic and shallots and saute.  Add sliced mushrooms and continue to saute.   Add in fresh or frozen green beans combine with garlic and onions, cover and allow to steam for 3 to 5 minutes.   Salt and pepper and toss gently. Transfer to a serving platter, garnish with almonds or pecans and serve.

Simple Gluten-free Turkey Gravy

1/4 cup unsalted butter or butter substitute
1/4 cup sweet rice flour or Featherlight flour mix
2 cups chicken stock (or juices from the roasted turkey)
salt and pepper to taste



Melt the butter in a pan on low to medium-low heat. When it has completely melted, sprinkle in the rice flour in small handfuls. Stir and stir. When you have added all the flour and the mixture has become cohesive let it cook in the pan for two to three minutes, stirring all the while. When it has cooked, it will be solidified and have a tinge of brown. Take the roux off the heat and let it rest for a moment.



Put the roux back on low to medium heat. Slowly, in small amounts, add the chicken stock (or turkey juices), whisking the mixture vigorously until all the liquid has been absorbed in the roux. Continue to do this, in small drizzles, until the roux has expanded and liquified into gravy. This will take awhile, perhaps ten minutes or so. Be patient. When you have reached the consistency you desire for the gravy, add salt and pepper. Taste the gravy, and season according to your taste. Take it off the burner and serve it, immediately.



*Note: Bette Hagman's Featherlight Rice Mix
1 part white rice flour (or brown)
1 part tapioca flour
1 part cornstarch
3 teaspoons potato flour (not starch)

For Extra Gravy:  This can be made up to 3 days ahead.  If you would like extra turkey gravy make sure to buy extra turkey parts (drumsticks, wings, and legs) season the turkey parts just as you would the turkey, lay on a bed of fresh garlic cloves and one rouch chopped onion. Roast for 1 1/2 hour.  Then boil in filtered water with 1 more chopped onion,  garlic, and poultry herbs for 1 hour.  Strain the broth and set aside for turkey gravy.

Candied yams

5 large yams (Garnet)


1- 8 oz can crushed pineapple, strained

1 stick butter, melted

¼ cup brown sugar

1 tbsp cinnamon

1 - 10.5 oz bag mini marshmallows

Poke yams all around with a fork. Bake at 400o for 1 hour on cookie sheet. Check to make sure they are cooked all the way through by inserting a fork. After they cool, peel by hand. Place in a bowl and mash thoroughly. Strain pineapple and melt butter. Mix in pineapple, butter, br. sugar, and cinnamon with yams. Spray 9 x 12 baking pan with non-stick cooking spray. Place yams evenly in pan and cover with marshmallows. Cover and store in fridge until ready to bake. Bake at 350 o for 30-40 min (until marshmallows are golden brown).