Gluten Free Turkey Gravy
This gluten free turkey gravy is rich, savory, and perfect for drizzling over your Thanksgiving spread! Made with the flavorful drippings from your roasted turkey, it’s packed with authentic taste, but if you're short on drippings, store-bought turkey broth will do the trick.
Equipment
- 1 fine mesh strainer (see the link)
Ingredients
For Gluten Free Gravy from Dripping
- 3 cups dripping from roasted turkey (or any dripping from roasted meat and vegetables.)
- roasted vegetables, a few roasted garlic cloves, and liver (if available from the roasting turkey)
- 1 cup water (to dilute the fat creating broth)
- 2 tbsp cornstarch (or tapioca, arrowroot, potato starch)
- ½ cup water (to mix with cornstarch for slurry)
- ½ tsp ground black pepper (optional)
- 1 tsp chicken bouillon (optional)
For Gluten Free Gravy from Store Bought Broth
- 3 cups turkey broth
- 2 tbsp cornstarch (or tapioca, arrowroot, potato starch)
- ½ cup water
- ½ tsp ground black pepper
- salt or bouillon (to taste)
- ½ cup grind nuts (almond flour, walnuts, or any nuts that you like and it's optional)
Instructions
For Gravy from Dripping
- Gather the drippings and any ingredients left in your roasting pan, like onions, herbs, roasted garlic, cooked liver, and celery.
- Add a cup of water and these ingredients in a blender. Blend and strain the mixture through a fine-mesh sieve into a large measuring cup to remove solids.
- Simmer the strained drippings over medium heat until they reach a gentle boil. In a separate cup, mix cornstarch with water to create a slurry, then pour it into the saucepan. Whisk as soon as the cornstarch slurry hits the pan and whisk continuously for about 5 minutes or until the gravy begins to thicken. (The gravy will thicken further as it cools.)
- Adjust the seasoning with salt, pepper, or a small amount of chicken bouillon if desired. Enjoy this smooth, delicious gravy with roasted turkey and mashed potatoes!
For Gravy from Store Bought Broth
- Simmer the broth on medium heat until it reaches a gentale boil. In a separate cup, mix cornstarch with water to create a slurry, then pour it into the saucepan.Whisk as soon as the cornstarch slurry hits the pan and whisk continuously for about 5 minutes or until the gravy begins to thicken. (The gravy will thicken further as it cools.)
- Adjust the seasoning with salt, pepper, or a small amount of chicken bouillon if desired.
- Optionally, add finely ground nuts (or almond flour) and stir into the gravy for more creamy and nutty flavor. Enjoy!
Notes
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