Gluten Free Turkey Gravy

By á-26060

Prep time: 20 minutes
Cook time: 10 minutes
Yield: About 2 1/2 cups gravy

Ingredients

• 4 tablespoons (56 g) unsalted butter
• 6 tablespoons (54 g) basic xanthan gum-free flour blend (36 g superfine white rice flour + 12 grams potato starch + 6 grams tapioca starch/flour)
• 1 1/2 cups (12 fluid ounces) roasted turkey pan drippings, drained of the fat*
• Aromatics (like fresh sage leaves, fresh rosemary, fresh thyme and/or fresh parsley) to taste (optional)
• 2 1/2 cups (20 fluid ounces) low-sodium chicken stock
• Salt and pepper to taste

Preparation

Step 1

Place the butter in a large, heavy-bottom skillet, and melt over medium heat. Add the xanthan gum-free flour blend, and mix to combine. Cook over medium heat, stirring frequently, until the mixture is golden brown and nutty smelling (about 3 minutes, and it will go from very blond to golden brown and fragrant quite suddenly, so pay close attention). Add the pan drippings, and mix to combine. If your pan drippings have solidified, break them up with a spoon and allow them to melt, stirring frequently. Stir until smooth.

Add the aromatics, if using, and then 2 cups of the stock. Whisk to combine. Bring the mixture to a simmer over medium heat, and cook, stirring constantly, until thickened (2 to 3 minutes). This will happen quickly since the drippings have a fair amount of collagen from the roasted turkey bones. Remove the solid aromatics (if you used any), and stir in the salt and pepper to taste.

If serving immediately, add as much of the remaining stock as desired to achieve your preferred gravy consistency. If you are making the gravy ahead of time, do not add any of remaining stock. Place the gravy in a sealed container and refrigerate for up to 4 days. Before you are ready to serve the gravy, place it in a medium-size heavy-bottom saucepan with the remaining stock, and heat (stirring frequently), until liquified and heated through.