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Orange-Glazed Roast Turkey with Gluten-Free Cranberry-Orange Stuffing
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Prep Time:
1 hour
Total Time:
6 hours
Indulge in a gluten-free glazed turkey with cornbread stuffing for a holiday feast.
Ingredients:
  • 3/4 cup cornmeal
  • 1/2 cup tapioca flour
  • 1/4 cup white rice flour
  • 1/4 cup sweet white sorghum flour
  • 1/4 cup potato starch flour
  • 2 teaspoons gluten free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon guar gum
  • 1 1/4 cups almond milk, soymilk or regular milk
  • 1 teaspoon cider vinegar
  • 2 eggs
  • 1/4 cup ghee (measured melted)
  • 1/3 cup butter or margarine
  • 3 medium stalks celery, chopped (1 1/2 cups)
  • 1 large onion, finely chopped (1 cup)
  • 3/4 cup dried cranberries
  • 4 1/2 teaspoons chopped fresh or 1 1/2 teaspoons dried sage leaves
  • 2 teaspoons grated orange peel
  • 1 1/4 cups gluten free Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup chopped pecans, toasted
  • 1 whole unbasted turkey (12 lb), thawed if frozen
  • 2 teaspoons dried sage leaves, crumbled
  • 2 tablespoons butter, melted
  • 1/2 cup gluten free orange marmalade, melted
Instructions:
  • Preheat the oven to 400°F. Grease an 8-inch square (2-quart) glass baking dish with cooking spray (without flour). In a medium bowl, combine cornmeal, all-purpose and whole wheat flours, baking powder, baking soda, 1 teaspoon salt, xanthan gum, and guar gum. In a large bowl, use an electric mixer on medium speed to beat milk, vinegar, sugar, and eggs until frothy. Gradually incorporate ghee while beating continuously until fully combined. Mix in the cornmeal mixture on low speed for about 1 minute until smooth. Pour the batter into the prepared baking dish.
  • Bake for 20-25 minutes until the top bounces back when lightly touched in the center and the cornbread separates from the sides of the baking dish. Let it cool for 15 minutes, then cut into cubes and set aside. Lower the oven temperature to 325°F.
  • In a 10-inch skillet, melt a generous amount of butter over medium heat until it becomes beautifully golden. Sauté the celery and onion in the butter for about 3 minutes, stirring occasionally, until they reach that perfect balance of crisp-tenderness. In a large bowl, combine the cornbread cubes, the sautéed celery mixture, and all the remaining flavorful stuffing ingredients.
  • Just before roasting, fill turkey's wishbone area with stuffing. Fasten neck skin to back with a skewer, fold wings across the back with tips touching, and tuck drumsticks under the skin at the tail or tie them together with kitchen string, securing them to the tail.
  • Mix together 2 teaspoons of sage, 1 teaspoon of salt, and pepper in a small bowl. Rub the mixture onto the turkey skin. Put the turkey, breast side up, on a rack in a shallow roasting pan. Brush the turkey with melted butter. Insert an ovenproof meat thermometer into the thickest part of the inside thigh, ensuring it does not touch the bone.
  • Roast the turkey uncovered for 3 to 4 hours. After 2 hours, remove the band of skin or string holding the legs. When the turkey starts to turn golden, loosely tent it with foil. Brush the turkey with marmalade 20 minutes before it's cooked. The thermometer should read 165°F when the turkey and the stuffing are done. Let it rest for 15 minutes for easier carving, then brush with marmalade before serving.

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