Introducing RECIPE THURSDAYS: Gluten-free Turkey Stuffing and Gingerbread Cookie recipes

Today marks the launch of RECIPE THURSDAYS!  I’m going to be posting delicious and simple recipes every week that are gluten-free, dairy-free and/or sugar-free.


Turkey giblets (excluding liver)
1 Celery stalk, chopped
1 Onion, quartered
1 Carrot, chopped
1/2 tsp Sea salt
1/2 tsp Pepper

6 cups Gluten-free bread
4 tbsp Butter, melted (use grapeseed oil for a dairy-free version)
1 Onion, chopped
1 cup Celery, chopped
2 cloves Garlic, minced

1/2 cup Parsley, fresh, chopped
1 tsp Sage, dried
1/2 tsp Rosemary, dried
1/2 tsp Thyme, dried
1 Apple, chopped
1/2 cup Cranberries, dried (optional)
3/4 – 1 cup Chicken or Turkey broth
Salt and Pepper to taste


1. The night before, fill a medium-size crockpot 3/4 full with water and add giblets, 1 chopped celery stalk, 1 onion, 1 chopped carrot, and ½ t sea salt & pepper.
2. Cook on low overnight. In morning strain liquid and finely chop giblets.
3. Spread cubed bread on a cookie sheet and bake at 350ºF for 5 minutes until evenly toasted.
4. In a large skillet melt butter. Add onion, celery and garlic and saute until soft & clear.
5. Add seasonings, chopped apple and dried cranberries. Simmer 5 minutes on low heat. Add chopped giblets.
6. Lightly oil a large baking dish. Transfer mixture from skillet. Slowly add broth and mix gently. Add salt and pepper to taste.
7. Place baking dish in oven at 350ºF for 30 minutes uncovered. Transfer to a crockpot, covered on low, until ready to serve. Add more broth or drippings from your turkey if desired for extra flavour.


2-1/2 cups Brown rice flour
1 cup Tapioca starch
2 tsp Ginger, ground
2 tsp Cinnamon, ground
1/4 tsp Nutmeg, ground
1/4 tsp Dry mustard
1/8 tsp Cloves, ground
1 tsp Baking soda
1/2 tsp Sea salt
1/4 tsp Allspice

1 cup Butter, softened
1/2 cup Molasses
1 Egg
1/2 tsp Vanilla extract
1/4 cup Maple syrup

1. Preheat oven to 350ºF.
2. Combine all dry ingredients in a large bowl.
3. In separate bowl, beat butter with an electric mixer until smooth. Reduce speed to low and gradually beat in molasses, egg, vanilla and maple syrup.
4. Gradually add dry ingredients, beating well. Dough should be tacky but not overly sticky. If dough seems too moist and sticky, you may add up to 1/2 cup (125ml) more tapioca starch to achieve desired texture.
5. Form dough into balls, wrap in plastic wrap and refrigerate 4 hours or overnight.
6. Prepare clean counter by covering with a sheet of wax paper. Unwrap chilled dough and place over wax paper. Flatten dough with the palm of your hand to 1 inch thickness. (You may lightly oil your hands to keep dough from sticking).
7. Place a second sheet of wax paper over the flattened dough. Use a rolling pin to roll dough to 1/4 inch thickness throughout.
8. Gently peel away top sheet of wax paper. Cut out shapes with cookie cutters. If dough becomes too sticky or soft to handle, return to refrigerator for 10-20 minutes before continuing.
9. Transfer cookies to baking sheet and bake for 8-12 minutes until edges begin to darken.

For more information and helpful resources, visit

This entry was posted in General and tagged , , , . Bookmark the permalink.