Watch above: Kinnikinnik Foods stops by the Weekend Morning News to show us how to accommodate those who have gluten free diets.
EDMONTON — Edmonton’s Kinnikinnick Foods stopped by the Weekend Morning News Saturday to prepare a few dishes for those who follow a gluten-free diet.
Below are the recipes Lori Grein prepared in the Global Edmonton kitchen.
Cranberry Apricot Stuffing
Stuffing can be prepped up to 24 hours ahead of time. Hold back chicken stock until just prior to stuffing the bird or baking in a casserole dish.
1 1/2 loaves Kinnikinnick Cinnamon Raisin Bread (cut into ½ inch cubes)
2 tbsp margarine or butter
1 spanish onion (diced)
1/2 cup dried cranberries
1 sprig Rosemary (1 tsp)
2 ribs celery (chopped)
½ cup dried apricots (chopped)
2 cloves garlic (diced)
¼ cup chopped fresh parsley
2 sprig thyme (1 tsp)
¾ cup prepared chicken stock
2 sprig sage (1 tsp)
salt and pepper to taste
Directions:
· In a large skillet melt margarine over medium heat. Sauté onions, celery, garlic, salt and pepper until golden. Approx. 5-7 minutes
· In a large bowl Toss together cubed bread, onion mixture, cranberries, apricots and prepared herbs .Moisten stuffing with Chicken stock prior to stuffing bird or baking in a roaster pan.
· Pat Turkey dry inside and out. Stuff both cavities. Skewer cavities closed, tie legs together and tuck wings under back. Place in roasting pan breast side up. Follow cooking directions based on the weight of your bird to an internal temperature of 165F.
· Remaining stuffing: place in a casserole dish and moisten with chicken stock. Bake covered for 35-40 minutes at 400®F. For a crispier finish uncover for the last 5 minutes.
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Perfect Gluten Free Gravy
Beef/ turkey or Chicken. A no fail recipe that is sure to please the whole table.
¼ cup butter
5 cups prepared turkey stock
¼ cup Kinnikinnick All Purpose Flour Blend
Salt and Pepper to taste
Directions:
· Roux: Melt butter in frying pan over medium heat; slowly add All Purpose Flour Blend, stirring constantly. Continue stirring until roux is a cream colour.
· Slowly add prepared stock 1 cup at a time continue to stir. Once you have added all the stock, continue stirring for 3-5 minutes until desired thickness is achieved.
Pumpkin Pie
3 Individual Kinnikinnick Pie Crust
1 tsp ground nutmeg
4 eggs
½ tsp ground ginger
798ml Pumpkin Puree
1 can (370ml) evaporated milk
2 cups brown sugar
2 tsp cinnamon
Directions:
· Beat Eggs slightly in a bowl. Add pumkin, sugar, cinnamon, nutmeg and ginger. Stir until combined.
· Blend in milk. Pour filling into pie shells. Bake at 400®F for 15 minutes. Reduce oven temperature to 350®F and continue baking for 30-35 more minutes or until pie is firm in the center. Cool and serve with whipping cream.
Yields 3 pies
Prep 10 minutes
Bake 60 minutes
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