By Chef Lawntz Vernon, Trail Appliances, Edmonton
Dressing – To Use as Bread
2 loaves gluten-free bread
4 tablespoons canola oil
¼ cup onion, finely diced
1/4 cup celery, finely diced
1 garlic clove, crushed
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon pepper
1 teaspoon salt
2 cups chicken or turkey stock
Cut up bread in cubes and place in a mixing bowl.
Over medium heat sauté oil, onion, celery, garlic, thyme, rosemary, pepper and salt; until vegetables are soft. Add 2 cups of stock and bring to boil.
Pour mixture over bread and mix. Pack dressing into 2 bread loaf pans, cover with foil and bake for 1 hour.
½ cup turkey fat
½ cup flour or Chick Pea flour
4 cups hot pan juices
Chicken soup base
Pour all pan drippings into Pyrex glass measuring cup.
Remove fat from top and place ½ cup back in roasting pan with ½ cup flour over medium heat. Cook on stove top for 4 minutes.
Pour in 4 cups of drippings, whisking constantly and simmer for 15 minutes. Taste and adjust the flavour with the chicken soup base and pepper.
Put it all together….
Smoked Gouda, grated
Place slice of dressing in waffle iron or sandwich press. Place sliced turkey on top and press closed. Cook for 4 minutes.
Place dressing and turkey on plate, spoon gravy over top. Sprinkle grated Smoked Gouda over top. Place bacon and tomato on top and serve!