Updated Carrot, Raisin, Nut Muffins, with chocolate beet variation

 I generally grease the muffin tins with coconut oil. 

My old Sunbeam Mixer Model Number 2360 has stopped working after 40 plus years. 

Gluten Free Mild Peppernut (Pfeffernusse) Cookies

 This is the recipe I used this year 2025. Next year I want to increase the molasses and spices. Perhaps substitute some of the Namaste GF flour with Bob's Red Mill GF flour. The cookies were almost crisp but still soft and I think the rice flour from Namaste GF flour might have given a slightly gritty texture.

parchment lined cookies sheets, about 60 cookies, 10-15min/ 350F

Preblend dry ingredients.

• 2 c. GF flour
• 1/2 t. baking soda
• 1 t. grated lemon peel
• 2 t. cinnamon
• 1 t. anise
• 1/2 t. cloves
• 1/4 t. ginger
• 1/4 t. nutmeg
• 1/16- 1/8 t. black pepper
• 1.5 c. finely chopped walnuts

Cream until fluffy

• 1/2 c room temperature soft butter

Then add following ingredients one at a time and mix until incorporated.

• 1/2 c. sugar
• 1/4 c. brown sugar
• 2 T. molasses
• 2 t. lemon juice
• 2 eggs (lightly beat and add one at a time

Then mix in dry ingredients. Mixture is sticky. Put in fridge overnight to make less sticky. Then roll into about 1" diameter logs, wrap in plastic wrap and put back in fridge over night or can put in freezer while making other cookies. 

Slice about 1/4-1/2 " slices. Place slices on parchment lined cookie sheet and bake. Let cool before removing from cookie sheet.

Then unwrap plastic 

Yummy Gluten Free Spicy Oatmeal Cookies

 10-15 min/ 350F, parchment lined cookie sheets, about 60 cookies

Preblend dry ingredients

• 1.5 GF flour
• 1 t. baking soda
• 1 t. ground cinnamon
• 1/2 t. ground cloves
• 1/2 t. salt
• 3 c. rolled oats (used quick cooking GF oats this year)
• 2 c. raisins (can use less)

Cream until fluffy

• 1 c. room temperature soft butter

Then mix in the following ingredients one at a time until incorporated

• 1 c. brown sugar
• 1/2 c. white sugar
• 2 eggs (lightly beaten, add one at time)
• 1 t. vanilla extract

Add and mix in dry ingredients.

Drop spoonfuls on parchment lined cookie sheets and bake. Let cool completely before removing from cookie sheets.

Mexican Wedding Cookies (Gluten Free)

 about 60 cookies; 10-15 min/ 350F. Parchment lined cookie sheets

Combine dry ingredients and set aside

• 3 c. almond flour*
• 1/4 t. salt
• 1/4 t. baking soda
• 1 c. chopped pecans, or almonds, or ...

Cream until fluffy

• 1/4 c. room temperature soft butter

Then add and mix until incorporated the following ingredients

• 1/4 c. maple syrup or honey
• 2 t. vanilla extract**

Add and mix in dry ingredients.

Then use hands to roll into about 1/2" diameter balls, place on parchment lined cookie sheet, and bake.

When they come out and are still hot, roll in

• 1/2 c. or so of powdered sugar, place on cool cookie sheet, and let cool.

These cookies are very chewy. Next year I want to substitute maybe half the almond flour with Namaste GF flour and see if I can get the texture more like polvorones.

Very soft, delicate, gluten free lemon cookies

 10 min/ 350F on parchment lined cookies sheets. About 60 cookies

Preblend dry ingredients and set aside

• 2 c. GF flour
• 3/4 c. finely ground pecans (or other nuts)
• 1 T lemon zest

Cream till fluffy

• 1/2 c. room temperature soft butter

Then add one at a time and mix till incorporated,

• 3/4 powdered sugar
• 3 T fresh lemon juice 

Then add dry ingredients and mix in.

Drop by small spoonfuls onto parchment lined cookie sheet and bake. Cookies spread. Let cool completely before carefully removing from parchment paper. Cookies are very delicate.

Traditional Gluten Free Chocolate Covered Peanut Butter Balls (No bake recipe)

 2 parchment lined cookie sheets. About 60 cookies or so.

Stir together in large bowl

• 16 oz jar peanut butter (use to measure following ingredients)
• 16 oz dates (measure whole, then grind in food processor* before adding)
• 16 oz walnuts (measure whole, then grind in food processor* before adding)

Place in fridge to firm up.

Once firm, use hands to make about 1/2 inch diameter balls. Place on parchment lined cookie sheet. Put in fridge if necessary to firm up if they get too sticky. (Or just a cold 50F room in your house.)

Melt in microwave in 1 minute to 30 second increments, stirring in between until it's liquid

• about 1/2 bag of chocolate chips***

Using 2 spoons roll peanut butter balls in melted chocolate to cover, then place on clean parchment line cookie sheet. Let cool and firm up before packing up.

*If you don't have a food processor, just chop everything really fine.

** When I was a kid we used to add 16 oz powdered confectioner's sugar, but I don't think it really needs that.

*** Probably will end up using the whole bag of chocolate chips and have left over melted chocolate that you can pour onto parchment paper to either chop and use in cookies or just eat.

Traditional 3 ingredient gluten free peanut butter cookies

About 60 cookies

Parchment on cookies sheet. 10-15min/350F

Put in large bowl

• 16 oz peanut butter (Save jar and use it to measure the sugar, Don't need to clean.)
• 16 oz sugar (just fill up the jar)
• 2 eggs

Mix together. If it is runny, let it sit in the fridge until it firms up some. Some peanut butter is runnier than others.

Use hand to make balls. Flatten with fork to make cross pattern, then bake. Let cool.

 Traditional recipe from Mrs. Wiseman. From when I was a kid.

Easy Gluten Free Sesame Candy

About 2 pints of candy. 

Prep 2 pieces of parchment paper about 10"x14" (about the size of a medium cutting board) by greasing one side with butter. (I don't have silicone mats so used greased parchment paper.)

Toast in large pan, stirring frequently, about 3-4 minutes until fragrant and/or lightly toasted. 

• 1 c. sesame seeds

Then pour into metal bowl to let cool while preparing the syrup.

Add in large pan (can use same pan you toasted sesame seeds in.)

• 1.5 tsp. mild tasting oil, like grapeseed or avocado
• 2 T. honey
• 1/3 c. sugar

Stir together, then heat while stirring over medium heat several minutes until sugar dissolves and syrup is runny. Must stir to keep sugar from burning.

Once sugar dissolves, remove from heat and add toasted sesame seeds. 

Then working somewhat quickly pour mixture somewhat evenly on one  greased parchment sheet and cover with the other greased side down. Press down gently and use rolling pin to roll out candy in thin layer.

Remove top sheet. While candy is still warm use a pizza cutter or knife to first cut 1" wide strips. Then cut across strips to to make pieces about 1" long.

Let cool all the way, then store in airtight container.

ref: https://healthynibblesandbits.com/easy-sesame-candy/

No bake lemon bars with cashew filling over bottom crust

 ref: https://www.bakerita.com/no-bake-lemon-bars-gluten-free-paleo-vegan/

Crust: 

Blend together and press into 8x8 pan.

• 1 c. almond flour (maybe try ground nuts next time.)
• 2 T melted butter 
• 2 T melted coconut oil
• 1 T maple syrup

Filling: 

Grind in food processor adding each ingredient one at a time in order through hatch while processor is running. Then pour over crust and let set up in fridge until firm enough to cut.

• 2 c. raw cashews soaked overnight (probably can substitute roasted cashews)
• 1/3 c. maple syrup
• 1 t. vanilla
• 1/4 c. melted coconut oil
• 1/4 c. full fat coconut milk shaken. (Can I use a different milk?)
• 1 T. lemon zest (increase to 2 T next time for more lemony flavor = zest from about 1 lemon)
• 1/3 c. lemon juice (about 2 lemons)
• 1/4 t. tumeric (Optional for yellow color.)

I liked the filling. There was a nice mouth feel and balance of flavors.

------------

I didn't like the following recipe. The mouth feel of the filling wasn't right. It seemed to sweet and oily? Looked plasticky.  Also odd measurements. However my sister loved it. 

ref: https://www.texanerin.com/no-bake-paleo-lemon-bars/

Crust: Kind of sweet

Process at low speed until starts to clump together than press into 8x8 pan

• 3/4 c. toasted shredded coconut (can toast in pan)
• 1.5 c. roasted cashews (used walnuts. Cashews are difficult to get.)
• 2 T + 3/4 t. maple syrup (Really? What kind of measurement is this?)
• 1.5 t. vanilla extract.
• pinch salt

Filling: Yuck!

Grind in food processor adding each ingredient one at a time in order through hatch while processor is running. Then pour over crust and let set up in fridge until firm enough to cut.

• 1.5 c. roasted cashews (soak 6 hours or overnight)
• 6 T. full fat coconut milk shaken
• 2/3 c. maple syrup
• 1.5 t. vanilla
• 1 c. + 2 T. melted coconut oil (This was a pain to measure because oil needed to be melted.)
• 3 T. lemon zest (about 1.5 lemons)
• 3/4 c. lemon juice (about 5 lemons)
• pinch salt
• 1/4 t. tumeric for color

Lemon muffins

modified from: https://chocolatecoveredkatie.com/keto-lemon-bread/

12 muffins. Oil tin very well or try parchment paper. Let cool before removing from tin. I had to run knife around edges and push toward center but still lost some muffin bottoms.

30' / 325F (I baked 40 minutes and they were a little dry but still tasty)

Blend together

• 2 c. almond flour
• 1/3 c. sugar
• 1 t. baking powder
• 1/2 t. salt

Blend wet ingredients by adding one at time

• 3 eggs
• 2/3 c. yogurt (5.3 oz container was close) or coconut cream
• 2 T. lemon zest* (original recipe was 1 T. but I really like intense lemony flavor.)
• 1/4 c. lemon juice (about 2 lemons) (I also let pulp get included too.)

Add wet ingredients to dry and stir until smooth. Scoop into muffin tins and bake.

*Use peeler to make thin peels of skin. Then slice and cut into small pieces before squeezing out lemon juice.

Easy No-Bake Lemon Bars, a non filling type version with no cashews.

modified from: https://www.vegkitchen.com/no-bake-vegan-lemon-bars/

8x8 pan, lined with plastic wrap so easier to pull out and cut into squares

Mix together

• 2 c almond flour (maybe substitute 1 c ground nuts for part of almond flour)
• 2 c shredded coconut (can pre-toast if desired. Also could grind into smaller pieces)
• zest of 1 lemon* (about 2 T. Next time double for more lemon flavor)

Mix wet ingredients in another bowl

• 1/3 c. maple syrup (I was about 1 T short, so added honey to make up difference.)
• 1 t. vanilla
• Juice of 1 lemon (about 2 T.)

Then add wet ingredients to dry ingredients. Stir well to combine and firmly pat flat into 8x8 pan. Refrigerate until firm, then cut. Stores well in freezer.

*The best way to get the most zest from a lemon is to peel with peeler, then slice into fine slices, then pieces with a knife. More zest equals more lemony flavor.

This is pretty tasty. Very light lemon flavor and easy to make.

Updated Very Moist Carrot Muffins

 I decided to make this recipe using store bought GF flour now that it is readily available in stores. 

20 minutes at 350F, 24 muffins. nonstick cupcake tins.

Combine dry ingredients and set aside

• 2 c. GF flour (I used Bob's Red Mill All Purpose GF flour)
• 1.5 c. sugar
• 1 t. baking soda
• 1 t. baking powder
• 1 t. cinnamon

Beat

• 4 eggs

Slowly add oil like you're making mayonnaise. You want the egg/oil mixture to thicken with many tiny bubbles and be cream colored. (I think this helps keep a dome top on the muffins and prevents sinking. However they taste good no matter how they look.)

• 1 c. oil

Add and mix until all the grated carrot is covered with egg/oil mixture

• 3 c. grated carrots (I used food processor to grate carrots. About 2-3 carrots is 1 cup. Depends on carrot size. I generally just slice the carrots and let the slices mound/overflow my 2c measuring cup. It's close enough because it's a pain to measure grated carrots.)

Then add flour mixture and combine so there is no dry spots. It is usually pretty thick at this point. Not really pourable.

Scoop into well oiled cupcake tins (I like to use coconut oil but if you have paper liners you could use those. The pans are a pain to clean.) and bake.

You can let the muffins sit in the pan's until they cool if you want. The muffins pull away from the sides of the muffin cups that's how you can tell that they are done beside the smell while they are baking.

I'm not sure where I got the original recipe.

Updated 2/14/25

Gluten Free Irish Soda Bread with Raisins

 I was inspired to try a gluten free version after watching https://www.youtube.com/watch?v=fx9mjh0Tigs from the hillbilly kitchen. I did the regular version which was easy to make, very tasty and kept well. I only did a small loaf so it was quite small. It's a more dense bread compared to yeast breads.

I used Bob's red mill all purpose GF flour. It seemed kind of dense so I used a cup of cornstarch. Texture came out nice, lighter than wheat flour version but my raisins were at the bottom of the bread. It tasted good. Just need to give to my celiac sister to see how she liked it. 

Also used a small loaf pan with parchment paper. I cut a cross with 3 crossbars along with the slits to let the fairies out. It didn't look like the recipe rose at all. I wonder if I need to add more or a different leavening agent. It was also kind of wet so I think I need to cut back on the buttermilk. I didn't rub the top with butter like in the video.

I really like the whole milk buttermilk but it's hard to find here.

Soak 1/2 c. raisins in water if they are too dry, heat 1' in microwave, then drain after they plump up and aren't hard. (I don't use raisins a lot so sometimes they get quite dry and hard.) I think softer raisins are nicer in baked goods.

Mix dry ingredients

• 1 c. GF flour
• 1 c. corn starch
• 1/2 t. baking soda
• 1/2 t. cinnamon

Make a well and add

• 1 c. buttermilk (start with 3/4 cup. 1 cup was too wet although that might of been due to raisins.)
• 1/2 c. raisins

I started by using a rubber scraper to push everything together to blend without over mixing. Then finished with hands on cornstarched plate. (Trying to prevent gluten contamination.) Then shaped into loaf shape and put in parchment lined 4x8" loaf pan. (First time I ever used parchment paper. Worked quite well. Might even buy some when this runs out. Got it from my mom after my sister cleaned out her apartment when mom came to live with us.)

Let bread rest while preheating oven to 425F.

Cut cross with 3 crossbars and add fairy slits around each crossbar intersection. Supposed to let bread rise. However I don't think my bread rose but it still tasted good and the texture was pretty good.

Gluten Free Chocolate Zucchini Muffins

12 muffins in oiled muffin tin, 45’ / 350F

Ref: https://minimalistbaker.com/1-bowl-chocolate-zucchini-bread/

Eliminated the sugar. 

Blend together dry ingredients

• ¾ cup gluten free flour (Bob’s Red Mill Gluten Free 1:1 baking flour)
• 1/3 cup oatmeal ground to fine flour
• 1/3 cup almond flour
• ½ cup cocoa powder
• 1.5 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt

Then add 1/3 cup chocolate chips (might be good to add 1/3 cup of chopped nuts here too.)

Wisk together wet ingredients (I generally wisk after and during each addition)

• 2 eggs, lightly beaten
• ¼ cup applesauce
• ¼ cup melted coconut oil (not too hot)
• ¼ cup maple syrup¼ cup nut milk (cashew, almond…)
• 1 cup grated, drained zucchini 

Add wet ingredients to dry ingredients and mix together. Then put in oiled muffin tin and bake.

Used previously frozen, grated zucchini that was thawed and drained. Took 2 cups of frozen zucchini to end up with 1 cup thawed and drained. 

These muffins were drier than previous muffins made with fresh zucchini. Not sure if it’s the recipe or that I used frozen, then thawed zucchini.

Gluten Free Zucchini bread like muffins

 ref: https://minimalistbaker.com/gluten-free-zucchini-cake/

12 muffins in greased muffin tin, 300F for 45'

I cut the sugar in half and next time plan to substitute ground walnuts for almond flour. It rose well. I thought it was rather plain and too moist but my sister loved it.

Grate zucchini in food processor after peeling and removing seeds. Works best if you cut in smaller chunks and do it in bathes. Neighbor had given me two large zucchini so I ground it all up and froze 1/2 cup portions in the freezer.

Blend together dry ingredients, then set aside.

• 1.5 cups GF flour blend (I used Bob's Red Mill 1:1 baking flour for cakes)
• 1/4 cup oatmeal ground fine in ninja blender
• 3/4 almond meal but next time will add a portion of ground walnuts for improved flavor 
• 1 tsp baking soda
• 1 tsp baking powder
• pinch of salt
• 1 tsp cinnamon

Wisk together wet ingredients in large bowl (I wisk after each addition)

• 2 eggs
• 1/2 cup sugar
• 1/4 cup oil
• 1/4 cup (4oz) applesauce
• 1 tsp vanilla
• 1.5 cup grated zucchini

Add dry ingredients to wet and blend gently till all combined. Then put in greased muffin tins and bake.

Rice and Red Lentil Waffles

This is a combination of 2 recipes

• http://www.care2.com/greenliving/10-minute-protein-packed-lentil-pancakes.html
• http://www.divinetaste.com/archives/moong-dal-wafflesgreen-gram-waffles-with-green-and-red-chutney/ 

I used red lentils for their color and basmati rice because that is what I had.
Made 2 batches, one I soaked about 4 hours and the other that I soaked overnight and part of a day.

Pre=blend dry then cover with double the amount of water and soak a minimum of 4 hours or overnight.

• 1/2 c rice
• 1/2 c lentils
• 1 tsp. chia seed (optional) 

Drain then grind in blender* to fine paste with following seasonings. Save water to add back if needed to grind. (I added about 1 tablespoon of water to each ninja cup.)

• 1/4 tsp (for fluffiness, since we aren't fermenting the masa/ dough.)
• 1/4 tsp salt

Optional seasonings**

• 1 Tbs coconut oil (Thought it would make masa less sticky but didn't seem to make a difference.)
• 1 Tbs Flaxseed meal
• 1/2 tsp ginger
• 1/4 tsp cumin
• 1/8 tsp tumeric
• 1/4 tsp black pepper

*I ground in ninja cup in 2 batches
** Most of the seasonings are optional - Depends if you want it savory or sweet.

I had trouble with the waffles sticking to my Salton WM9.
The following seemed to work the best:

• Lightly oil pan before pre-heating. (If you use too much oil, the waffles brown on the outside before the inside cooks.)
• Add 1 ladle of batter to each of the 2 squares next to the hinges. Don't cook in the front squares.
• Cook a solid 5 minutes.

The waffles taste pretty good plain or with unsweetened yogurt on them.

I'd like to try making flat bread with this recipe to use in place of flour tortillas

Coffee Panna Cotta

This is very yummy. However, I made some changes and substitutions to the original recipe based on what I had in the house. I also cut the recipe in half so made 4 servings that I put in 6oz yogurt cups. (That is the perfect size serving for me.)

Moisten gelatin in small microwave safe bowl. Microwave 10 second hits, until dissolved. (I originally tried 30 seconds and it blew up in the microwave. Then I had trouble with it being in 1 big lump. You have to kind of sprinkle the gelatin on the water and not dump it in.)

• 2 T water
• 1 tsp gelatin

Then blend in small bowl until sugar is dissolved

• 1/4 c hot water (about 1 minute in microwave)
• 2 t. instant coffee
• 2.5 T sugar 

Add dissolved gelatin mixture and stir well so gelatin mixture doesn't stick to bottom of bowl.

Stir in

• 3/4 c. cashew milk

Pour into four 6oz yogurt cups or other dishes of similar size.
Refrigerate at least 2 hours until it is set.

The original recipe can be found here. http://ww2.kqed.org/jpepinheart/recipe-list/

Chocolate Panna Cotta
I also tried the following variation and it was OK but might want to bump up the gelatin amount a little bit.

Dissolve

• 1 t gelatin in
• 2 T water

Add gelatin mixture to

• 1 c chocolate cashew milk

 Then refridgerate

Easy Rhubarb Jam

Hi, I've been eating a lot of peanut butter & jelly sandwiches so I thought I'd try my hand at Rhubarb Jam.

This is a super easy recipe. Of course, I had to make some changes. I cooked it in a crockpot on high until it started bubbling around the edges and let it go like that for an hour or so with the cover slightly ajar until it looked like it was getting thicker. It's very good but on the sweet side, so if you'd like it less sweet cut back on the sugar. I bet it can be stored in the freezer too or processed for canning.

My husband says when he was a kid it was called Rhubarb sauce. However, mine turned out thick and sticky like jam.

------------------------------
ref:
http://scandinavianfood.about.com/od/saucesrelishespickles/r/Small-Batch-Rhubarb-Jam.htm

Rhubarb jam is often used as a filling for Scandinavian - especially Icelandic - cakes and pastries. Although it's hard to find in American groceries, it's dead easy to make from scratch.

Prep Time: 10 minutes (+ overnight in fridge. I just put it right into the crockpot)
Cook Time: 1 hour (about 4-6 hours? in the crockpot, last hour or so with lid ajar)
Total Time: 1 hour, 10 minutes (I really didn't pay attention)
Yield: 1 1/2 cups rhubarb jam
Ingredients:
    •    3 cups finely sliced rhubarb stalks (as red as you can find)
    •    1 1/2 cups sugar

Preparation:
Wash the rhubarb stalks well, being sure to remove all toxic leaves. Slice thinly and place in a non-aluminum bowl (glass works well). Mix in sugar, cover with plastic wrap, and refrigerate overnight (you'll see that the sugar draws the water out of the rhubarb).

Place rhubarb mixture in a non-alumnium pot and bring the pot to a low boil. Reduce burner heat to low and allow the mixture to simmer, low and slow, for 1 hour, stirring occasionally.

Remove from burner, cool, and refrigerate until using.

Jam can be stored in refrigerator for up to 3 weeks.

Chili with hominy

oil
1 onion - saute
1# ground meat - brown

1 celery stalk chopped fine - saute
1 green pepper chopped fine - saute

chili powder, paprika, cumin seed - about 1/2 - 1 tsp each
red pepper, black pepper, white pepper - about 1/8 - 1/4 tsp each
dark, unsweetened, cocoa powder - about 1 Tablespoon

1 large can whole tomatoes, roughly chopped - deglaze pan

1 can black beans, rinsed
1 can kidney beans, rinsed
1 can hominy, rinsed - heat everything up

cilantro, chopped - about 1/4 - 3/4 cup

makes about 6 pints
can omit meat if you like

Easy Gluten Free crockpot stuffing & turkey made on rack in roasting pan

Prepare bread
Cut approximately 1 loaf of gluten free bread into cubes & toast in 350F oven. Then let cool.

Make broth
Remove neck & giblets from one 10-12 oz turkey, put in saucepan, cover with water, bring to boil then turn down to simmer about 20 minutes or so, to make broth. Can season if you like with salt & pepper.

Make stuffing

• Put some olive oil in bottom of crock pot which is set on high.
• Chop & add: 1 onion, 1 garlic clove, 1 celery, 1 carrot, 1 apple, parsley if you have it
• Add about 1/2 cup broth & stir
• Add toasted bread cubes. If it looks too dry could add more broth but be careful not to add too much broth or you will have soggy stuffing.
• Salt & pepper to taste.
• Cook on high until turkey is done
• Then stir in dressing (vegetables cooked in turkey.) Adds a lot of flavor.
  

Make 10 - 12 pound turkey

• Preheat oven to 500 F (Yes, five hundred)
  
• Rinse off turkey with cool water, pull off excess fat, etc.
• Pat dry with paper towels. (I do this on a cookie tray to keep my counter clean)
• Oil liberally inside & out with olive oil (Can use butter if you like and can tolerate it.)
• Set turkey breast side up on rack in roasting pan. (Rack prevents soggy bottom on turkey)
• Put chopped onion, garlic, celery, carrot, apple, parsley (optional) into turkey cavity
• Put turkey in 500 F oven for 1/2 hour (30minutes) on bottom or 2nd from bottom rack. (My oven is too short so I have to put it on the bottom rack to keep the turkey from touching the top of the oven.) You'll hear sizzling & popping. You could put some water in the bottom of the pan but I forgot to and it turned out fine.)
  
• Turkey should be nicely browned after 30minutes at 500F. Pull it out of the oven & turn the heat down to 325 - 350F (I accidentally set the temperature at 350F & it turned out fine.)
• Cover the wings in foil & make a foil cover. Seal the edges of the foil cover to hold in the moisture. Then return turkey to oven.
  
• Then cook 2.5 - 3 hours at 325F without opening oven. Internal temperature of turkey should be 170F in the breast & 180F in thigh when checking with meat thermometer. No need to baste.
  
• Take turkey out & let it rest 1 hour before carving & serving. (Can take out vegetable dressing form cavity and add to stuffing for flavor. However, reseal the foil to trap the moisture in. (During this hour I drive over to my sister's house.)
  
• Can make gravy from liquid in bottom of pan if you like or just use as is or not.

Note: I buy a special free range turkey from the meat department at Brennan's Market. That way I know that no broth containing gluten has been injected into the turkey.