Once a year on Christmas Day l go all out and make the most delicious turkey lunch for the family. A special part of this celebration is a most gorgeous gluten free stuffing which everyone looks forward to. The leftovers are one of the highlights and an array of vegetable and salad dishes completes a most magnificent meal.
Buy the best quality turkey you can. This was a Free Range one which l bought Frozen and therefore had to defrost for about four days. Wash it well before cooking including the cavity.
One loaf of good quality gluten free bread. I used a sunflour and quinoa variety.
A handful each of spring onion greens sliced, chopped walnuts, coconut flakes, herbs (parsley and mint).
The juice and zest of one lemon.
Pink rock salt and black pepper.
One generous tablespoon of coconut oil.
Filtered water (approximately 1/4 of a cup but use your judgement)
Anything else you have which you think might add to the flavour.
Directions: Break up the bread into pieces and place into the food processor (chopping blade). Add all ingredients and process until looking well combined.
Spoon into the turkey cavity and pull the top of the turkey up to fit it all in.
Cover the turkey generously with foil and place in a 180 degree celsius oven. Cook until golden and delicious which for me was about 5 hours as this was a 4.5 kg turkey. I like to remove the turkey once during cooking to baste and then remove when cooked and let sit fully covered for at least 30 minutes.
I cooked up lots of baked veggie dishes and salads and the best part is eating the leftovers the next day.
This recipe uses a loaf of gluten free bread as the base for the stuffing. I rarely eat processed gluten free foods but this recipe benefits from having the bread as the base. You could make your Paleo bread but l am o.k having this as a once a year treat and the decision is entirely a personal one. I hope you enjoyed a lovely Christmas and New Year with those closest to you.