Dairy and Gluten Free Buffalo Turkey Clafoutis

This savory clafoutis is the final dairy and gluten free recipe which I made with our leftover turkey.  I think that it would also be great with leftover chicken.  I got the general idea for a savory clafoutis and the recipe for the batter portion of the clafoutis from Shirley at Gluten Free Easily.  She is a wonderful blogger who shares some fantastic gluten free recipes :)  I adapted the recipe Shirley shared as my husband does not like artichoke hearts or lemon.  I and came up with a Buffalo Turkey Savory clafoutis as he was craving something with a little spice and heat.  I know that it isn't much to look at but it is such a homey meal!  I can see a lot of other possibilities for fillings too!

Buffalo Turkey Clafoutis

adapted from Gluten Free Easily

Batter:

1/2 cup Bob's Red Mill Gluten Free All Purpose Flour (use whatever flour blend you like)

1 tbs baking powder

pinch salt

1/2 cup Silk Pure Unsweetened Almond Milk

2 large eggs

2 tbs extra virgin olive oil

1 cup chicken broth

Filling:

1 tbs extra virgin olive oil

1 small onion, finely diced

4 cloves garlic, minced

1 lb cooked turkey breast, cubed

10 sun dried tomatoes, chopped

1/2 tbs dijon mustard

3 tbs Frank's Thick Hot Sauce

1/2 tsp sriracha hot sauce (optional - use only if you like it spicy!)

1 tsp smoked paprika

salt & pepper

Preheat the oven to 375 F.

In a medium bowl, whisk together all of the batter ingredients except the chicken broth.

Set the batter aside.

In a skillet over medium heat, saute the onions in the olive oil until tender, about 5 minutes.

Add the garlic and cook for another minute.

Combine all of the remaining filling ingredients with the sauted onions.

Place the filling in a well greased deep pie pan or 10" oven proof skillet.

Press the filling down into an even layer.

Add the chicken broth to the batter and whisk well.

Pour the batter over the filling.

Bake for about 45 minutes or until golden and set.