Category Archives: Stuffing

Jack is Cooking Christmas Leftovers Sandwiches! (on GF Bread!)

Posted on by under brussel sprouts, carrots, Glazed Ham, sandwich, Stuffing, turkey

Well Hello internet!

So obviously we made a whole load of food, and so there was many many leftovers!

almost better than the meal, is the sandwiches you can make afterwards!

Heres how i make mine:

first the bread (gluten free here):

then i put some gravy on one side (if you put it in the fridge overnight, it will turn into a kind of gravy jelly!  its perfect for spreading on sandwiches, and if you want it to turn back to gravy just heat it up)

Then some stuffing
Then on the other side i put some of the Carrots, and also some of the Brussel Sprouts
Then some Turkey, and some Ham
And then a little more Gravy!
Then put the two halves together for one hell of a sandwich!
mmm mmm delicious!

Jack is Cooking Roast Turkey!

Posted on by under butter, Stuffing, turkey

Well Hello Internet!

So the main event of the Christmas Dinner : Turkey!  well almost the main event, there is ham also.

But anyways, the Turkey!  this is actually pretty easy and almost impossible to screw up.
you can put whatever herbs and spices you want on it, but we had a heritage breed turkey, and honestly its so darn good that it doesn’t need anything except butter and stuffing!

So we took the turkey, and i put some of the delicious pancetta chestnut stuffing and i stuffed it in both ends.  then i took a whole lot of butter and rubbed it all over the turkey.

so somebody might notice that my turkey might be upside down.  however, i think its right side up.  and thats  because the skin on the breast is delicious, and if its in the bottom of the pan it gets soggy.  this way it gets really nice and crispy.  so BREAST UP!
after you’ve covered it in butter, put maybe an inch of water in the pan.  this is important.  very very important!  its the key to moist turkey!  then put tin foil over the whole thing.  but try to have it not touch the turkey.  imagine almost a tent of tinfoil.   this will contain some of the steam from the water, but let some out too.
Then roast it at 350 for about 20 minutes per pound, or until the internal temperature reaches 175°.  for our turkey it took 4.5 hours.  when there is going to be about 45 minutes to an hour left cooking, REMOVE THE TINFOIL  this will allow the skin to get crispy!
  take it out and let it sit for another 30 minutes to an hour
 it will eventually get to 180°
then get your carving tools out and carve away!  Save the pan and the drippings to make Gravy
mmmm mmmm delicious

Jack is Cooking Gluten Free Pancetta Chestnut Stuffing

Posted on by under carrots, chestnuts, gluten free, pancetta, Stuffing

Well Hello Internet!

Another Huge part of any christmas meal, or any meal involving turkey for that matter is the Stuffing.
Stuffing also contains a huge amount of Gluten, so my sister and I set out to make a gluten free stuffing.

We started with a recipe we saw on the food network, and then changed just about everything to make it far more delicious and far more Gluten Free.

Heres what you’ll need:

3 cloves garlic
6 tablespoons butter
8 oz pancetta diced
2 large onions chopped
2 carrots peeled and chopped
2 tablespoons chopped Fresh Rosemary
1 large jar of roasted whole peeled chestnuts (coarsely chopped)
1 lb of crusty gluten free baguettes chopped up into little cubes(you can often find these in the frozen section of fancy-ish grocery stores.  but if you are gluten-free you probably know where to get these kinds of things.  Whole foods definitely has it, as do more and more stores these days)
1 cup of chicken/turkey broth
salt and pepper
2 large eggs beaten

First!
take 2 tablepoons of the butter and melt in a pan.  fry up the pancetta until its kinda crispy.

drain all the grease out and put into a bowl

Next,
take the rest of the butter and melt into a pan.  cook the onions, carrots, rosemary, and garlic together until the onions are tender.
stir in the chestnuts.
put everything in the bowl with the pancetta and stir until mixed.
add in the bread chunksand toss to coat.  add the broth until its nice and moist, season with salt and pepper, and then mix in the beaten eggs.
pour into a baking pan
If you are cooking a huge meal (as we were) it is advisable to do this the day before, and refrigerate until the next day when you are ready to cook.
so
next day!
put some of this stuffing inside the turkey!  yum yum
the rest of the stuffing cover with tinfoil and bake at 350 for 30 minutes  then remove the tinfoil and bake another 15 minutes
Heres a tip:  if you are cooking this stuffing as part of a larger meal, remember this takes only 45 minutes to cook, and the turkey takes like 4 hours or something.  so cook this at the end!
in my larger conglomerate post about Christmas Dinner i will talk about the timing of everything!
mmmm mmmm delicious!