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Turkey croquettes and pumpkin chiffon pie (gluten and dairy free)

WNYT-TV
Updated: November 09, 2019 12:33 PM
Created: November 08, 2019 01:16 PM

Gluten-Free, Dairy-Free Thanksgiving Recipes

Chef Bill’s Turkey Croquettes

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Serves four

Ingredients:

1 ½ pounds roasted turkey, chopped fine, or food-processed coarsely

1 tablepsoon fresh chopped thyme or sage

2 eggs, well-beaten or blitzed in the food processor or blender

1 medium onion, finely diced in the food processor

1 tablespoon brown mustard

1 teaspoon Worcestershire sauce

½ cup mayonnaise

¾ cup gluten-free breadcrumbs or gluten-free matzo meal  + ½ cup for dredging

½ teaspoon salt

½ teaspoon pepper

Instructions:

Blend all ingredients together in a mixing bowl using a wooden spoon or rubber spatula until all ingredients are blended and the mixture is the consistency of uncooked meatloaf. Cover and chill for at least 30 minutes.

Heat a large skilled with light olive oil, grapeseed oil, or any other oil with a high smoking point.

Using a 1/3-cup measuring cup, take a heaping 1/3-cup of the mixture and form into a burger-like patty. Place the remaining ½-cup of breadcrumbs in a shallow bowl and dredge each side of patty. Saute over medium-high heat for three minutes each side, or until golden brown. Serve immediately or place in a warm oven until ready. Accompany with your favorite condiment or gravy.  This is a great recipe to use year-round for chicken leftovers and post-Easter for ham croquettes.

Pumpkin Chiffon Pie

Ingredients:

½ cup coconut palm sugar

2 packets of unflavored gelatin

1 ¼ teaspoon cinnamon

½ teaspoon all-spice

¼ teaspoon salt

¼ teaspoon nutmeg

1 ½ cups unsweetened vanilla almond milk

1 15-ounce can of pumpkin puree (not pumpkin pie mix)

3 large eggs, beaten

1 cup full-fat coconut milk, chilled overnight in the refrigerator

1 teaspoon vanilla extract

Instructions:
Spray a pie plate with non-stick cooking spray. Combine coconut palm sugar, gelatin, cinnamon, all-spice, nutmeg, and salt in a medium saucepan. Whisk in milk, pumpkin, and eggs. Cook over medium-low heat, whisking constantly for about five minutes. The sugar should be completely dissolved. Do not boil.

Remove from heat and transfer to a medium-sized mixing bowl. Place bowl with pumpkin filling into a larger bowl filled with ice cubes and water. Refrigerate filling for about an hour, or until the mixture is solid enough to be scooped with a spoon.

While filling is chilling, make the whipped cream:

Remove the coconut milk from refrigerator and open it. The fat will have risen to the top. Scoop it out into a small mixing bowl and set water aside (I love it in smoothies or it can be sipped as is). Whip with an electric beater until fluffy (about 2 minutes).

When the pie filling is set, remove from the refrigerator and with an electric mixer, blend the whipped cream with the filling on the lowest setting until completely blended. Pour into the greased pie tin, cover with plastic wrap, and refrigerate for several hours or overnight.

Optional: garnish with more cinnamon or nutmeg.

More recipes like this are at www.staceymorris.com


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