Whether you celebrate Friendsgiving, Thanksgiving or both one thing is always certain – there’s going to be leftovers. Don’t let those turkey and ‘taters go to waste! If you think “leftovers” means endless turkey sandwiches then it’s time to get creative. Use these recipes to elevate some of your gluten-free leftovers from after-thought into cuisine. Turkey gets a new lease on life in our gluten-free spin on chili, butternut squash receives a cheesy makeover and more.
Salads are a go-to lunch option for many. The combination of crunchy celery and sweet cranberries with the texture of the walnuts make this salad delicious in every bite! Note: Using a gluten-free rotisserie chicken from the grocery store will save time with this recipe.
5. Fresh Gluten-Free Cornbread Casserole
Serves 10
INGREDIENTS
CREAMED CORN
7-8 ears of fresh corn
2 tablespoons unsalted butter or coconut oil
¹⁄3 cup heavy whipping cream
3 tablespoons honey
¼ teaspoon salt
CASSEROLE
½ cup yellow cornmeal
¹⁄3 cup sorghum flour
¹⁄3 cup tapioca starch
¼ cup sugar
1 tablespoon baking powder
¼ teaspoon salt
½ cup sour cream
4 ounces Neufchatel cheese, room temperature
1 egg
DIRECTIONS
Preheat oven to 350° F.
Remove the corn from the husks. Place the corn in a large deep bowl, run your knife down each cob, cutting the kernels off into the bowl. Do this until you get 2 cups of kernels, about 3-4 ears. Pour into a medium bowl and set aside. Repeat with the remaining ears of corn but also scrape out all the pulp and creamy inside by running the dull side of the knife down each cob, like peeling a carrot. Set aside.
Heat the butter or coconut oil in a large sauté pan over medium heat. Add the corn kernel and pulp mixture. Cook until heated through, about 2-3 minutes. Add the cream, honey and salt. Cook on medium-low, stirring occasionally, until most of the liquid is absorbed and the corn is soft, about 22-25 minutes. Set aside to cool.
In a medium bowl, whisk together the cornmeal, sorghum flour, tapioca starch, sugar, baking powder and salt. Set aside. In a large bowl, whisk together the sour cream, Neufchatel cheese and egg. Add 2 cups of the creamed corn mixture and the reserved 2 cups of corn kernels. Mix well. Fold in the dry ingredients until completely combined.
Grease a 13 x 9-inch baking dish. Pour in batter and spread out evenly. Bake for 30-35 minutes, or until golden brown and set.
