Smothered Turkey Dinner & Mini Banana Coconut Muffins

I know it's only February but already I'm thinking about Thanksgiving and all its fixin's :D So, what's a girl to do when Thanksgiving is 9 months out and craving turkey dinner? Bust out those turkey wings and whip up a Smothered Turkey Dinner that's what! Keeping Red Mill Gluten Free All Purpose Flour on hand (neatly stored in the freezer after opening) whipping up a mock Thanksgiving is always a dinner choice any day of the week. And if you run out of gluten free flour, no worries because now Fred Meyer's AND Safeway carry it making it readily available - no specialty store needed! Let's get to cooking y'all! Happy eating...

(Turkey Dinner YUUUUUUUUUUUUUUUUM!)

Smothered Turkey Dinner:
1 package turkey wings (usually comes in 2 wings/drumlettes per package)
3/4 cup Red Mill Gluten Free All Purpose Flour
1 teaspoon season salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon cayenne pepper
**Reserve 3 tablespoons of seasoned flour and set aside**
Canola Oil (for frying)
Preheat oven to 350

- After washing and pat drying turkey wings, cut and seperate wings from drumlettes.
- Evenly coat with seasoned flour and fry on both sides until golden brown (Turkey won't be cooked all the way through, but will finish cooking in the oven)
- Place turkey in a large baking dish and cook @ 350 for 45 minutes or until fork tender

**Meanwhile...**

Smothered Gravy:
- Melt 3 tablespoons butter in large sauce pan
- Finely chop 1/2 onion and add to melted butter seasoning with a pinch of sea salt, ground pepper and garlic powder until translucent
- Add reserved 3 tablespoons seasoned flour; Mix and cook until roux is a deep brown color (about 5-8 minutes)
- Deglaze pan with 3/4 white wine and add 3 cups chicken stock; Bring to a boil
- Cover and simmer for 20 minutes
- Taste to check for seasoning (May need to add more salt/pepper)
- Combine 2 tablespoons cornstarch with enough gravy to create smooth mixture; Slowly add to sauce pan while constantly mixing gravy to avoid clumping
- Uncover and simmer for another 5-10 minutes
- Top turkey wings/drumlettes with gravy before serving

Mashed Potatoes:
- Peel and cut 1 pound potatoes
- Boil until fork tender
- Drain and mash with 3 tablespoon butter & 1 cup milk
- Season with sea salt, black pepper and paprika

**Perfect served with a garden salad or steamed veggies**


And to top off this turkey dinner...

Mini Banana Coconut Muffins:
3 cups Red Mill Gluten Free All Purpose Flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1/2 cup shredded sweetened coconut
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed

- Line mini muffin cups with paper liners. Preheat the oven to 325.

- Whisk the flour, baking soda, salt, baking powder, cinnamon, nutmeg and coconut in a medium bowl to blend.
- Beat the sugar, oil, eggs, and vanilla in a large bowl to blend.
- Stir in the banana. Add the dry ingredients and stir just until blended.
- Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached.
- Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely.
**Can also be wrapped and frozen for another day**