Most frozen turkeys have gluten in them (in the preservative). If you have an intolerance to gluten (Celiac Disease), be sure to check the label on your turkey. Your best bet would be to buy a fresh turkey.
Also keep in mind that if you stuff the turkey with bread stuffing, the gluten from the bread will get into the turkey. To be gluten free, try a rice or cornbread (gluten free) stuffing.
2 1/2 cups Minute Rice
2 cups chopped celery and celery leaves
1/2 cup chopped onion
1/2 cup margarine
4 cups water
1 teaspoon poultry seasoning
1 teaspoon sage
1 tablespoon salt
1/8 teaspoon pepper
1 teaspoon combined Rosemary, marjoram & thyme
1 1/2 cup crushed corn flake cereal
Saute rice, celery and onion in margarine until lightly browned. Gradually add water and seasonings. Bring to boil. Cover, remove from heat and let stand 4 minutes. Stir in cereal and let stand 1 more minute. Double recipe for larger turkey.
Any remaining stuffing can be baked separately in a casserole.
8 cups is enough for 12 pound turkey. I have made this ahead of time and froze until the holiday arrived. Just thaw it out and stuff your turkey.
1 lb deer tenderloin cut into bite size pieces
1 lb bacon (cut slices in half)
Wrap bacon around bite size pieces of tenderloin and secure with toothpicks. Place in oven broiler, turning over halfway through.
Submitted by Sandy
1lb deer tenderloin cut up into bite size pieces
2 eggs well beaten
1 1/2 cups crushed Ritz crackers
1 tsp. seasoned salt
1 tsp. garlic salt
1 tsp. pepper
1 tsp. whole basil (dried)
1/2 tsp. cayenne pepper
Mix crackers with seasoning. Dip tenderloin in egg and then roll in cracker mixture. Deep fry in hot oil until cooked all the way through. Drain on paper towels.
We eat these like hot wings, dipping them in Ranch Dressing.
2 medium sweet potatoes (about 1lb)
3 tablespoons milk
2 tablespoons brown sugar, divided
1/8 teaspoon salt
1 tablespoon butter, softened
1 tablespoon chopped pecans, toasted
1/8 teaspoon ground cinnamon
Pierce potatoes with a fork; arrange on paper towels in microwave oven.
Microwave potatoes at HIGH for 10 minutes, rearranging the potatoes after 5 minutes.
Wrap potatoes in a towel; let stand for 5 minutes.
Scoop out pulp; discard skins. Combine pulp, milk, 1 tablespoon brown sugar, and salt in a medium bowl; mash.
Combine 1 tablespoon brown sugar, softened butter, pecans, and cinnamon in a small bowl. Top each serving with pecan mixture.
Yield: 2 servings (serving size: 3/4 cup potatoes)
1 (2 lb.) bag of frozen hash brown potatoes
1/2 cup chopped onions
16 oz. sour cream
2 c. grated Cheddar cheese
1 can cream of celery soup
2 c. crushed cornflakes mixed with 1/4 c. melted butter
Spray a 9×13 cake pan with non-stick spray. Mix the first 5 ingredients together in a large bowl, then spread in pan. Top with cornflake mixture. Bake at 350 degrees for 40 minutes.
– There is no need to thaw the hash browns as long as they are not frozen together in a clump.
– The mixture can be prepared a day ahead of time and kept in the refrigerator until time to bake.
– You can substitute another soup such as cream of mushroom or cream of chicken.
– I didn’t forget to type in the salt. This tastes just fine without extra added salt. The soup and cheese add enough saltiness.
4 cups cut fresh green beans (2-inch pieces)*
1/2 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 garlic clove, minced
2 tablespoons olive or vegetable oil
1/3 cup sliced water chestnuts
1/4 teaspoon Italian seasoning
1/4 teaspoon salt, optional
1/8 teaspoon pepper
2 tablespoons freshly grated Parmesan cheese
Place beans in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender but still a little crisp.
Saute mushrooms, onion and garlic in oil until tender. Stir in water chestnuts and seasonings and cook just until heated through. Drain beans and stir into skillet. Sprinkle with Parmesan cheese. Serve immediately. Yield: 6 servings.
* This also works with frozen green beans, but not as good with canned green beans.
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1 1/2 cups fresh (or frozen) cranberries
1/2 cup pecans, coarsely chopped
1/4 cup margarine, softened
1 cup white sugar
3/4 cup orange juice
Preheat oven to 350 degrees F. Grease a 9×5 loaf pan.
In medium mixing bowl, combine flour, baking powder, baking soda and salt. Stir in orange zest, cranberries, and pecans. Set aside.
In large mixing bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.
1 egg, beaten
1 8oz. can crushed pineapple, drained
1/2 cup sugar
2 Tbsp flour
2 Tbsp vinegar
Cook the above ingredients in the microwave on high for 3 minutes. Stir. Cook on high for another 3 minutes. It will be thick. Let this cool.
After that cools, fold in:
8oz. Cool Whip
4 cups chopped apples
1/2 cup salted peanuts
Chill until ready to serve.
1 head Lettuce
4-5 Green Onions
1/4 head Cauliflower
1 pkg. frozen Peas, uncooked
7-8 slices Bacon
1 cup grated Cheese
Cut up vegetables. Fry bacon and crumble it. Arrange layers of vegetables in order, finish with bacon. Top with layer of mayonnaise and add 1 cup grated cheese on top. Chill overnight.