Thanksgiving is just around the corner. For most of us, that means this Thursday we might be gaining a couple pounds because no one can resist grandma's pumpkin pie or that homemade stuffing that melts in your mouth.
Whether you’re keeping an eye out for new recipes to wow all of your friends and family or it’s your first gluten free Thanksgiving, this Lunch with the Doc episode will give you some fresh ideas. It’s becoming more apparent that gluten free recipes will be passed down from generation to generation.
In this episode, Mamma Lisa shares some of her personal recipes as well as some tips on how to make a tasty yet healthy Thanksgiving meal!
Check out this video!
Mamma Lisa’s Thanksgiving Recipes
4 Ib yams (cooked in oven at 350 degrees until soft inside)
1 cup honey
10 Tbsp butter
2 Tbsp grated orange rind and lemon rind
juice of 1 orange and 1 lemon
Skin baked yams and mix together with all other ingredients. Place in greased casserole and dot with butter. Bake for 30 minutes at 375 degrees.
Green Beans with Miso and Almonds
2 1/2 Ibs fresh green beans, Kosher salt
1/4 cup white miso (fermented soybean paste)
3 Tbsp thinly sliced scallions, dark-greened parts only, divided
3 Tbsp unseasoned rice vinegar
2 Tbsp Japanese prepared hot mustard (not wasabi), or 1 tbsp English mustard powder mixed with 1 tbsp water
2 Tbsp vegetable oil
1 Tbsp sugar
1/4 cup sliced almonds, toasted
Working in 3 batches, cook green beans in a large pot of boiling salted water until crisp-tender. Transfer to a large bowl of ice water to cool. Drain well. Trim beans; cut in half on a sharp diagonal.
Do Ahead: Can be made 8 hours ahead. Arrange cooked beans in batches in paper towels, roll into cylinders, and transfer to plastic bags; seal and chill.
Whisk miso, 2 tbsp, scallions, vinegar, mustard, oil, and sugar in a small bowl. Season dressing to taste with salt. Place green beans in a large bowl. Pour dressing over; toss to coat. Garnish with almonds and remaining 1 tbsp scallions. Serve warm or at room temperature.
Honey-Brined Turkey with Giblet Cream Gravy
Because of the brining process, we don’t recommend stuffing this turkey.
14 to 16 servings
1 19-20 pound turkey; neck, hearts and gizzard reserved for gravy
8 quarts water
2 cups coarse (kosher) sale
1 cup honey
2 bunches fresh thyme
8 large garlic cloves, peeled
2 tablespoons coarsely cracked black pepper
2 lemons, halved
2 tablespoons olive oil
5 cups (about) canned low-salt chicken broth
Reserved turkey neck, heart and gizzard
6 cups water
31/2 cups canned low-salt chicken broth
2 carrots, coarsly chopped
1 onion, halved
1 large celery stalk, chopped
1 small bay leaf
5 tbsp butter
5 tbsp gluten-free flour
1/4 cup whipping cream
For Turkey: Line extra large stockpot with heavy large plastic bag (about 30-gallon capacity). Rinse turkey, place in plastic bag. Stir 8 quarts water, 2 cups coarse salt and 1 cup honey in large pot until salt and honey dissolve. Add 1 bunch fresh thyme, peeled garlic cloves and black pepper. Gather plastic bag tightly around turkey so that bird is covered with brine; sealed plastic bag. Refrigerate pot with turkey in brine at least 12 hours and up to 18 hours.
Position rack in bottom third of oven and preheat to 350 degrees. Drain turkey well; discard brine. Pat turkey dry inside and out. Squeeze juice from lemons halves into main cavity. Add lemon rinds and remaining 1 bunch fresh thyme to main cavity. Tuck wings under turkey; tie legs together loosely to hold shape. Place turkey on rack set in large roasting pan. Rub turkey all over with 2 tbsp olive oil.
Roast turkey 1 hour. Baste turkey with 1 cup chicken broth. Continue to roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180F, basting with 1 cup chicken broth every 30 minutes and covering loosely with foil if turkey is browning too quickly, about 21/2 hours longer. Transfer turkey to platter. Tent turkey loosely with foil and let stand 30 minutes. Pour pan juices into large glass measuring cup. Spoon off fat; reserve juices.
Pear and Hazelnut Crumb Pie
1/2 cup (packed) golden brown sugar
2 Tbsp gluten free flour
1 Tbsp butter, melted
1 Tbsp fresh lemon juice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3 lbs ripe Anjou pears, peeled, cored, cut into 3/4-inch pieces (about 5 cups)
3/4 cup gluten free flour
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, cut into 1/2 inches pieces, room temperature
3/4 hazelnuts, toasted, husked, coarsely chopped
Stir first 6 ingredients of the filling together in large bowl. Add pears and toss. Place contents in gluten free-pie crust. Stir contents of topping together in a separate bowl and then place on top of the pear mixture in the pie.
Preheat over 375 degrees. Bake 15 minutes. Reduce oven temp to 350 degrees, continue cooking until filing is bubbly. About 1 hour and 15 mins.