Breakfast has never been part of my family's Christmas tradition. I mean really we just snack all morning and afternoon until the Christmas dinner is on the table.

Usually our snack is comprised of mini quiche, sausage rolls, muffins, and naturally Christmas cookies. However, while I have a very nice mealy pie dough recipe, I was thinking about how there is not much difference between a quiche and an omelette. Isn't a omelette essentially a quiche without crust an less cream? And by that token would that just mean that omelette is the natural gluten-free, dairy-free alternative to your traditional quiche?

This that benefit in mind, there is the added bonus that this recipe use holiday leftovers! It uses gravy and the fixings in this omelette are essentially stuffing minus the bread. If you made more of my GF Parsnip Stuffing recipe for Christmas than you needed at the dinner table than this omelette is your way of re-utilizing those leftovers in a fun and tasty delight!

- BAKED -

December 10th, 2020

One day I was at work and the Sous Chef requested a few gluten-free cookies for a takeout order. No let me pause for a moment from story telling... do you find that the best thing happen by accident? Well it happened that day. In five minutes I had whipped together the best batch of ginger cookies but there was one glitch... I wasn't following a recipe.

What did I just do? I asked myself. Immediately I made a second batch and wrote down exactly what I did. This is that very successful recipe.

These cookies are crunchy, chewy and filled with delicious flavour.

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#gluten-free #dairy-free #gingercookies #recipe

300 grams  vegetable shortening
200 grams  demerara style brown sugar
4 large  egg yolks
100 grams  blackstrap molasses
10 grams  pure vanilla extract
630 grams  flour mix #3 or #3b (page xx)
45 grams  baking powder
7.5 mL/1 1/2 tsp  ground cinnamon
5 mL/1 tsp  ground ginger
1.8 mL/1/3 tsp  nutmeg
1.8 mL/1/3 tsp  ground cloves
350 grams  dried cranberries
350 grams  chopped pecans, toasted

Preheat an oven to three hundred and seventy five degrees Fahrenheit.

Cream together demerara sugar and shortening. Add eggs a little at a time. Add molasses and vanilla. Stir until homogenous.

Sift together the starch, rice flour, baking powder, cinnamon, ginger, nutmeg and cloves. Fold these dry ingredients into the shortening mixture. When homogenous, fold in the dried cranberries and pecans.

Form dough into four centimetre (11/2 inch) balls and arrange about five centimetres (two inches) apart on cookie sheets. Flatten cookies to one half the height using the palm of your hand.

Bake for six minutes, until lightly golden but still do not spring to the touch. Let cool, cookies will cook a little further as they are cooling.

stuffing
1 large  onion, finely diced
2 medium  parsnip, finely diced
3 ribs  celery, finely diced
4 cloves  garlic, minced
1 bunch  fresh parsley, chopped
1 bunch  fresh sage, chopped
6 slices  gluten-free bread
salt and white pepper to taste

turkey
1 large  local fresh turkey
salt, powder thyme, powder sage, and white pepper

1. Heat a large saute pan over medium heat. Saute the onion until translucent, 3-5 minutes. Add the parsnip, celery, and garlic. Continue to cooking for 5 minutes, stirring occasionally.

2. Meanwhile, dice the bread into 1 centimetre cubes.

3. Remove the onion mixture from the heat. Add the remaining ingredients.

4. Preheat your oven to 325°F/163°C. Position your oven rack so that you can fit your stuffed turkey into the oven after it's prepared.

5. Remove your turkey from its packaging. Look it over for any small pinfeathers that may have been left behind when the turkey was plucked, and remove them. Take the giblets out of the cavity. Under your turkey's tail, you will see an empty cavity. You will eventually stuff this cavity with stuffing. Reach into the cavity and remove the giblets, if there are any (they are most likely inside of a paper package). The neck may also be inside the cavity; remove it as well.

6. Sprinkle your turkey liberally with salt, powdered thyme,  powder sage, and white pepper. Make sure to cover both the outside of the turkey and the cavity with your seasonings.

7. Stuff the neck cavity of your turkey with prepared stuffing. Fold the neck flap down and lift the wings up and over the closed flap.

8. Fill the body cavity with stuffing. Make sure that you do not pack stuffing into the cavity too tightly, because it may not cook completely. Tuck the turkey legs inside the skin flap for a neat appearance. Take the flap of skin at the bottom of the body cavity and pull it up so that you can tuck the ends of the drumsticks inside. This will also help hold the stuffing inside the cavity while it cooks.

9. Cook the turkey until it reaches an internal temperature of 180°F/82°C. Put the turkey in the oven on the lowest rack and let it cook for 3-5 hours, depending on its weight. The stuffing inside should be 165°F/74°C.