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Sunday, 23 December 2012 16:06

Roasted Lemon Turkey with Lamb Pilaf Stuffing & Rosemary Gravy Featured

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We worked out this dairy-free, gluten-free stuffed turkey recipe to make sure our highly-restricted baby could be included in Thanksgiving and Christmas feasts.  Best of all, it turned out to be a delicious meal for even our no-restriction friends.  And the gravy is thick and creamy - yet gluten- and dairy-free!

  • Ingredients:

     

    For lamb pilaf:

    1/2 lb lamb stew meat, cut into 1/2" chunks
    1 cup white basmati rice
    2 cups gluten-free chicken broth (e.g., "Pacific" brand)
    1 tbsp olive oil

    For turkey:

    1 turkey ~17lbs
    4 lemons, as follows:
    - juice from 1 lemon (remainder discarded)
    - 1 lemon, skin pierced throughout
    - 2 lemons sliced into (paper-)thin rounds
    1/2 cup extra-virgin olive oil
    Freshly-ground sea salt, to taste

    For gravy:

    ~6 Tbsp King Arthur Flour Gluten Free Flour Blend
    Leaves stripped from 3 ~6" sprigs of rosemary, coarsely chopped
    ~2 cups water
    1/4 cup [cooking] white wine

  • Instructions:

     

    1) To prepare pilaf:

    Preheat oven to 300 degrees.  Heat oil in large dutch oven over medium-low heat.  Add lamb and brown, turning frequently.  Add rice & turn to coat in the oil and mix thoroughly with the lamb.  Add chicken stock and bake for 1 hour or until rice is tender and lamb is cooked through, adding water periodically as needed.  Can be made up to 1 day in advance and stored in air-tight container in refrigerator.

    2) To prepare turkey:

    Preheat oven to 350 degrees.  Remove giblets from turkey.  Mix  olive oil in small bowl with the lemon juice.  Brush over top of turkey and inside turkey cavities.  Stuff neck cavity of turkey with lamb pilaf and the pierced lemon.  Place turkey, breast-side up, on rack in a large roasting pan.  Arrange lemon slices in single layer on skin of the turkey, spacing them to cover as much of the turkey's back as possible.  Bake until turkey reaches an internal temperature of 165 degrees.  Remove to cutting board, let rest 20 minutes while preparing gravy, and carve.  Remove stuffing to serving bowl and arrange caramelized lemons around turkey platter. 

    3) To prepare gravy:

    While turkey rests (or is carved, if you have help), place roasting pan with all pan drippings, any fallen lemon slices, etc. on double stove top burners over low heat.  Add 1/2 cup water, stirring constantly and scraping bottom of pan to loosen all pan drippings.  Add 2 tbsp flour blend and rosemary leaves, stirring and scraping constantly.  Continue to add 1/4 cup water and 2 Tbsp flour in alternation, stirring constantly.  Add the wine and continue stirring.  Add more flour or water as needed to achieve desired consistency, stirring constantly.

  • Serves: 8-10
  • Cuisine: American (general)
  • Cooking method: Roast
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Comfort food, Thanksgiving, Fall favorites, Winter favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: None selected
  • Total time (inc active/prep): None selected
  • Serving suggestions:
    Couple this with Cranberry-free Turkey Relish for a real treat!
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