Today I did the last of my “Thanksgiving” cooking, a Turkey, Mushroom, and Rice Casserole using leftover turkey and stuffing. (This time I even used some leftover gravy and stock!) But before we get to that recipe, I made myself a list of everything Thanksgiving-related that I cooked since November 23nd (which is when I started the whole process; pacing required due to CFS). Almost all of these dishes were minor variations of recipes from cookbooks, so the links below are to the cookbooks (unless the recipe was posted online by the author). Most of the recipes are already gluten-free, but feel free to message me if you want to know the details of how I made them gluten-free, dairy-free, and corn-free. All were quite delicious (if I do say so myself). 🙂
- Gluten-free Oatmeal-Honey Sandwich Bread (for sandwiches and bread cubes for stuffing)—adapted from America’s Test Kitchen’s How Can It Be Gluten-Free Cookbook (made on 11/23)
- Pumpkin Pie—using Cybele Pascal’s Single Crust Pie Crust from The Allergen-Free Baker’s Handbook with the standard Libby’s Pumpkin Pie filling recipe adapted to be dairy-free (with coconut milk) (11/26)
- Cranberry Sauce—using Ina Garten’s Cranberry Fruit Conserve recipe but omitting the raisins and nuts (11/26)
- Turkey Thighs/Brussels Sprouts/Sweet Potatoes—simply roasted in the oven with herbs on Thanksgiving Day (11/27)
- Gravy—not made until the day after Thanksgiving, using GF flour to make the roux with the drippings (most oil removed) and homemade turkey stock from the freezer (11/29)
- Cranberry Nut Bread—using Annalise Roberts’ recipe from Gluten-Free Baking Classics (11/29)
- Stuffed Delicata Squash—using the recipe from the original Moosewood Cookbook, stuffing amounts doubled for leftovers (11/30)
- Turkey, Mushroom, and Rice Casserole—adapted from my original recipe (12/4)
Turkey, Mushroom, and Rice Casserole
Okay, here are the details on adapting my original Turkey, Mushroom, and Rice Casserole to be gluten-free and dairy-free:
- 2-3 cups cooked turkey, cubed
- 4-6 oz. mushrooms, chopped
- 1/2 tsp dried thyme leaves
- 2-3 Tablespoons vegetable oil
- 3 cups cooked long-grain white rice (about 1-1/2 cups raw)
- 3 Tablespoons oil
- 3 Tablespoons GF Flour Blend
- 3-4 cups coconut milk and/or stock
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup leftover stuffing (made with gluten-free bread; or 1/2 cup GF breadcrumbs toasted in 2 Tbls oil)
- Preheat oven to 350°F.
- Saute the chopped mushrooms in oil until they lose their liquid and start to brown lightly. Add the turkey and saute a few more minutes to warm it up. Add thyme and mix thoroughly.
- Meanwhile, make a thin white sauce. Melt/heat 3 Tablespoons oil/shortening in a medium sauce pan over low to medium heat. Sprinkle in the GF flour blend 1 Tbls at a time, whisking to combine with the oil and avoid lumps. Cook this roux for 2-3 minutes. Gradually add the coconut milk/stock (about 1/2 cup at a time), stirring/whisking to avoid lumps. Once all the liquid is added, heat over medium heat, stirring occasionally, until the white sauce coats the back of your spoon. Stir in salt & pepper.
- Layer the rice, turkey and mushrooms in a greased casserole dish (2-3 quart size should do it). Pour the white sauce over everything and stir gently to combine.
- Top with leftover stuffing or toasted bread crumbs.
- Bake in 350°F oven for 30 minutes (covered) then remove the cover for 10-15 minutes to brown the topping.
- Today I took the white sauce up a notch by including a big spoon of leftover turkey gravy, mixed in with the roux before adding the coconut milk and stock. YUMMO!
Copyright © 2014, Lucinda DeWitt