Orange-Glazed Roast Turkey with Gluten-Free Cranberry-Orange Stuffing

Looking for a stuffed turkey for the holidays, and you need it to be gluten free? Look no further—this beautiful glazed turkey is gluten free, including the cornbread stuffing.

  • Prep Time 60 min
  • Total Time 6 hr 0 min
  • Servings 12

Cornbread

3/4
cup cornmeal
1/2
cup tapioca flour
1/4
cup white rice flour
1/4
cup sweet white sorghum flour
1/4
cup potato starch flour
2
teaspoons gluten free baking powder
1
teaspoon baking soda
1
teaspoon salt
1/2
teaspoon xanthan gum
1/2
teaspoon guar gum
1 1/4
cups almond milk, soymilk or regular milk
1
teaspoon cider vinegar
1/3
cup sugar
2
eggs
1/4
cup ghee (measured melted)

Stuffing

1/3
cup butter or margarine
3
medium stalks celery, chopped (1 1/2 cups)
1
large onion, finely chopped (1 cup)
3/4
cup dried cranberries
4 1/2
teaspoons chopped fresh or 1 1/2 teaspoons dried sage leaves
2
teaspoons grated orange peel
1 1/4
cups gluten free Progresso™ chicken broth (from 32-oz carton)
1/2
cup chopped pecans, toasted

Turkey

1
whole unbasted turkey (12 lb), thawed if frozen
2
teaspoons dried sage leaves, crumbled
1
teaspoon salt
1/4
teaspoon pepper
2
tablespoons butter, melted

Glaze

1/2
cup gluten free orange marmalade, melted

  • 1 Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray (without flour). In medium bowl, mix cornmeal, all flours, the baking powder, baking soda, 1 teaspoon salt, the xanthan gum and guar gum. In large bowl, beat milk, vinegar, sugar and eggs with electric mixer on medium speed until frothy. Gradually add ghee, beating constantly until thoroughly mixed. Add cornmeal mixture; beat on low speed about 1 minute or until well blended. Pour into baking dish.
  • 2 Bake 20 to 25 minutes or until top springs back when touched lightly in center and cornbread pulls away from sides of baking dish. Cool 15 minutes. Cut into cubes; set aside. Reduce oven temperature to 325°F.
  • 3 In 10-inch skillet, melt 1/3 cup butter over medium heat. Cook celery and onion in butter about 3 minutes, stirring occasionally, until crisp-tender. In large bowl, mix cornbread cubes, celery mixture and remaining stuffing ingredients.
  • 4 Stuff turkey just before roasting. Fill wishbone area with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Tuck drumsticks under band of skin at tail, or tie together with heavy kitchen string, then tie to tail.
  • 5 In small bowl, combine 2 teaspoons sage, 1 teaspoon salt and the pepper; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • 6 Roast uncovered 3 to 4 hours. After about 2 hours of roasting, cut band of skin or string holding legs. Place tent of foil loosely over turkey when it begins to turn golden. Brush marmalade on turkey about 20 minutes before turkey is done. Thermometer will read 165°F when turkey is done, and drumsticks should move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165°F when done. Let stand about 15 minutes for easiest carving. Brush again with marmalade before carving.

Expert Tips

To bake stuffing separately, place in greased 13x9-inch (3-quart) glass baking dish. Cover and bake at 325°F 30 minutes. Uncover and bake 5 minutes longer.

Bake the cornbread a day ahead, then heat the oven to 325°F before stuffing the turkey.

For convenience, purchase a gluten free cornbread mix. Cornbread prepared in an 8-inch pan will provide just the right amount for the stuffing.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
930
(
Calories from Fat
380),
% Daily Value
Total Fat
42g
42%
(Saturated Fat
15g,
15%
Trans Fat
1g
1%
),
Cholesterol
325mg
325%;
Sodium
1010mg
1010%;
Total Carbohydrate
39g
39%
(Dietary Fiber
2g
2%
  Sugars
14g
14%
),
Protein
98g
98%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
4%;
Calcium
15%;
Iron
25%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 13 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.