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Holiday Recipes

Cranberry Surprise:
3 cups fresh cranberries (12 oz package)
zest from 2 oranges
2 oranges, peeled and seeded
3 apples, chopped
Juice from 1 lemon
2 1/2 cups sugar
1 tablespoon corn or tapioca starch
1-2 tablespoons of cold water

Puree the oranges in a food processor. In a saucepan simmer all the fruits, zest and sugar for 15-20 minutes. Dissolve the starch in the cold water. Pour into the fruit mixture stirring until thickened.

Gluten Free Cornbread Dressing
Corn Bread:
1 cup cornmeal
1/2 cup white or brown rice flour
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon salt
3/4 cup buttermilk
2 eggs
2 tablespoons oil
Combine the first 4 ingredients then combine the last 3 ingredients and mix together. Pour batter into a 9x9 oiled pan and bake in a 350* oven for 20-25 minutes.
7 slices of gluten free bread (dried in the oven)
1 recipe of the corn bread
1 8 oz package of gluten free stuffing (Glutino or another brand)
2 cups chopped celery
1 large onion chopped
1 stick butter
8 cups chicken stock
1 teaspoon salt
1/2 teaspoon pepper
1 heaping teaspoon sage
1 tablespoon poultry seasoning
5 beaten eggs

Crumble bread and corn bread and mix with the stuffing in a large bowl. Sauté celery and onion in butter for 3 minutes and pour over bread mixture. Add salt, pepper, sage, and seasoning. Pour chicken stock over bread mixture; add eggs stirring well. Pour into a large 1 5x 11 baking pan and bake for 45 minutes or until firm in a 350* oven.

Gluten Free Stuffing Muffins:
4 cups of leftover gluten free stuffing
1 cup of chopped turkey or chicken
1 egg, beaten

Combine above 3 ingredients mixing well. Spray your muffin tin and fill each hole with scoops of the above mixture. Bake in a 350* oven for 25-30 minutes or until firm to touch.

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