1、Gluten Free Wild Rice-Stuffed Acorn Squash With Cranberries and Pancetta

  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 1 hr 10 mins 400°F
  • Gluten Free Wild Rice-Stuffed Acorn Squash With Cranberries and Pancetta recipe

    Ingredients

    Method

    Add 1/2-inch water to the bottom of a large roasting pan. Arrange the squash halves, cut sides down, in the roasting pan. Bake, uncovered, for 30 minutes. Turn squash halves cut sides up. Brush cut sides of squash with 2 tablespoons of the melted butter. Sprinkle with brown sugar, salt, and pepper. Bake, uncovered, for 20 to 25 minutes more or just until tender.
  • Meanwhile, in a large skillet cook and stir pancetta over medium heat for 5 to 6 minutes or until crisp. Using a slotted spoon, remove pancetta from skillet. Drain on paper towels.
  • Add onion to drippings in skillet; cook and stir for 4 to 5 minutes or until onion is tender. Add spinach, sage, and the crisped pancetta. Cook and stir for 2 minutes or until spinach wilts. Remove skillet from heat. Stir in the cooked rice, pecans, and cranberries. Mix well.
  • Divide rice mixture among squash halves, filling each cavity with about 2/3 cup rice mixture. Drizzle with remaining melted butter. Bake, uncovered, for 20 to 25 minutes more or until heated through.
  • Nutrition Facts

  • Per serving: 462 kcal cal.,23 g fat (8 g sat. fat,3 g polyunsaturated fat,7 g monounsatured fat),27 mg chol.,391 mg sodium,63 g carb.,7 g fiber,17 g sugar,9 g pro.Percent Daily Values are based on a 2,000 calorie diet

  • https://www.truecookbook.com/recipe/gluten-free-wild-rice-stuffed-acorn-squash-with-cranberries-and-pancetta-35837/

    2、Gluten-Free Harvest Rice Stuffing

  • Makes: 24 servings
  • Serving Size: 1/2 cup
  • Makes: 12 cups
  • Hands On: 30 mins
  • Total Time: 1 hr 30 mins
  • Gluten-Free Harvest Rice Stuffing recipe

    Ingredients

    Method

    1. In a 4- to 6-quart heavy pot cook the sausage over medium-high heat until lightly browned and cooked through, breaking meat up with a wooden spoon as it cooks. Transfer the sausage to a bowl, reserving drippings in pot.
    2. Add oil to pot. Add the onions and cook over medium heat for 10 minutes or until tender, stirring occasionally. Add squash and cook and stir for 3 minutes. Add apples; cook and stir for 3 minutes more. Carefully stir in the sherry, scraping up any browned bits.
    3. Add rice to pot and sprinkle with salt. Return sausage to pot along with walnuts and cranberries. Stir in broth. Bring to boiling; reduce heat. Cover and simmer for 40 minutes or until rice is tender. Stir in parsley and sage.

    3、Gluten Free Sweet Peppers Stuffed with Applewood Bacon Risotto

  • Makes: 6 servings
  • Prep: 30 mins
  • Stand: 5 mins
  • Cook: 20 mins 375°F
  • Gluten Free Sweet Peppers Stuffed with Applewood Bacon Risotto recipe

    Ingredients

    Method

    1. In a large saucepan cook bacon over medium heat until crisp. Drain, reserving 1 tablespoon of the bacon drippings in saucepan. Set bacon aside. Cook onion in reserved drippings until tender. Add rice; cook and stir for 2 minutes more. Carefully stir in broth and wine. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until liquid is absorbed. Remove saucepan from heat. Stir in bacon and peas. Let stand, covered, for 5 minutes. Stir in cheese. If desired, season to taste with salt and black pepper.
    2. Meanwhile, cut tops off small peppers or halve large peppers lengthwise. Remove membranes and seeds.
    3. Preheat oven to 375 degrees F. Spoon risotto mixture into peppers. Place in a shallow baking dish. Cover with foil.
    4. Bake peppers, covered, for 30 to 45 minutes or until heated through. If desired, sprinkle with basil.

    4、Stuffed Turkey Tenderloins with Cherries and Pancetta

  • Makes: 6 servings
  • Prep: 30 mins
  • Freeze: Up to1 month
  • Stand:Thaw overnight + 5 minutes
  • Stuffed Turkey Tenderloins with Cherries and Pancetta recipe

    Ingredients

    Method

    1. Butterfly turkey by cutting each tenderloin in half horizontally, cutting almost to the opposite side. Spread open. Sprinkle both sides with salt and pepper.
    2. For stuffing, in a small saucepan bring broth to boiling. Stir in couscous, dried cherries, and shallot. Remove from heat. Cover and let stand for 5 minutes. Fluff with a fork. Stir in pistachios and snipped sage. Spread in a shallow baking pan to cool quickly.
    3. Spread filling over turkey; fold turkey over filling to enclose. Top with pancetta and sage leaves. Tie at 2-inch intervals with 100% cotton kitchen string, tucking leaves under string as necessary.
    4. Wrap each tenderloin in plastic wrap. Place in a freezer bag or container; seal and freeze for up to 1 month.
    5. To serve, thaw in the refrigerator overnight. Preheat oven to 375 degrees F. Unwrap tenderloins and place on a greased baking sheet. Bake for 40 to 45 minutes or until turkey is done (165 degrees F). Remove from oven. Cover loosely with foil and let stand for 5 to 10 minutes. Remove string; slice turkey.

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