A Thanksgiving Treat — Easy Gluten-Free Turkey Gravy
What’s the best thing spooned onto a plateful of turkey and dressing? The gravy! How can you put delicious gravy on the table without much fuss? Make this easy, gluten-free version with stock (or bouillon or broth) instead of drippings!
You can even make this earlier in the day, before the turkey is done; be sure to chill it thoroughly, though, so it won’t spoil. Reheat slowly, stirring frequently, at serving time.
Easy Turkey Gravy With Mushrooms, Celery and Onions — Gluten-free
2 Tablespoons Olive Oil
1/2 Cup Celery, diced
1/2 Cup Onion, diced
1 Sprig Parsley, snipped (I used Italian parsley)
1 Pinch Rosemary, crushed in hand
1 Pinch Thyme, crushed in hand
1/2 Cup Mushrooms, sliced (I used Portabella, but any kind will work)
2 Tablespoons Butter, or more Olive Oil
4 Tablespoons Rice Flour
2 Cups Stock (or Bouillon or Broth) (I used Pacific Natural Foods Free-Range Stock)
Salt and Pepper, to taste
You can make this earlier in the day, before the turkey is done, if you have stock; be sure to chill it thoroughly, though, so it won’t spoil. Reheat slowly, stirring frequently, at serving time.
Heat the oil in a heavy saucepan over medium heat. Saute the vegetables and herbs, except for mushrooms, until tender, about 10 minutes.
Stir in the butter and the mushrooms; continue to cook until mushrooms are tender, about 2 minutes.
Sprinkle in the flour; stir constantly until golden, about 2 minutes.
Stir in the stock, bouillon or broth.
Bring to a boil over medium heat, stirring constantly, about 5 minutes. It should have a fairly thick sauce consistency and be slightly glossy in appearance.
If you use all oil instead of butter, and if your stock (or bouillon or broth) is also free of any corn or milk products, this will also be casein-free, corn-free, dairy-free, egg-free, lactose-free, nut-free and sugar-free.