This recipe is a family favorite that anyone can make their own. Change out the dates for apricot jam or other fruity flavors. The nuts are optional or try one you like better. White sugar can be used in place of the brown sugar depending on your sweet tooth.
A great tasting option to traditional gluten based corn pudding. What is corn pudding you might be asking… well it’s a gooier version of corn bread. With the spices and cheese no one will ever know you took the wheat out. Every time this gets made, it ‘s eaten so fast we don’t have time to take a picture.
Gluten Free Corn Pudding
10 Tbsp butter (softened) but not melted
2 each eggs
½ cup milk
1 can whole kernel corn (drained)
1 can cream style corn (Del Monte brand is gluten free)
Add both cans of corn, the milk and stir to combine.
In a medium bowl, mix together the dry ingredients with a whisk or fork - flour, baking powder, sugar, corn meal, salt, black pepper, BBQ Sweet Heat or Latin Heat spice rub.
Add the dry ingredients to the wet and stir lightly to combine. Do not over work the batter.
Pour into a 9x9 greased glass or non-stick baking dish.
Bake at 350 for about 45-55 minutes.
This recipe is incredibly moist. You can add cheese or diced chili peppers if you want to add more flavor and heat.
The less time you bake it the more moist it will be. If you want it extra gooey, start checking it at 45 minutes. It should be releasing from the edges of the pan, barely springing back when you touch the middle and a toothpick will come out with a tiny coating of batter. Your oven times may vary though, so check it early rather than later.
Grind this up in a food processor, primarily to grind up the rosemary
1 cup chicken stock
Preheat the oven to 350.
Prep the bird by removing all the "parts" from the inside. Make sure the cavity is completely clear in both the neck area and body.
Sprinkle inside the bird with 1 tsp of the spice blend listed above. Carefully place rub under the skin of the breast and thigh area. This will give wonderful flavor once the bird begins to heat up.
If you don't put stuffing in the bird you might try using sliced lemons or sprigs of fresh rosemary and thyme along with smashed garlic cloves.
Pour 1 cup of chicken stock into the roasting pan.
Place the turkey on the roasting rack, breast side down. This will not produce a beautiful bird. It will, however, be the most MOIST breast meat you have ever had.
Liberally butter the outside of the bird. Tent with foil and place in the oven.
Bake at 350 for 15 minutes per pound (1 hour for every 4 pounds). A 20 pound turkey will take at least 5 hours. Every oven is different, so be sure to test the temperature of the bird BEFORE it gets overdone, so 1 hour before the turkey is done, check the temperature. The best place to check the temperature by putting the thermometer into the thigh but be careful not to hit the bone. The bone will give a false temp. If it's already at 165-170 degrees, it's done. If the temperature is less than 165 degrees continue cooking.
Cooking and serving sizes depend on the size of the turkey.
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