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.
I like to make some of this for extra gravy to go with my super-easy Turkey Breast for the Crockpot.
- 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, or Potato Starch Flour for a paleo diet
- 2 Cups Gluten-Free Stock (or Bouillon or Broth) (like this Kitchen Basics Turkey 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 for a couple of 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.
This is one of my gluten-free recipes designed for those with gluten intolerance, gluten sensitivity or celiac disease (coeliac). This gluten-free turkey recipe is wheat-free, barley-free and rye-free, as well as corn-free, egg-free, nut-free, sugar-free and soy-free. Also, if you use all oil instead of butter, this will also be casein-free, corn-free, dairy-free and lactose-free, as well as suitable for a paleo diet. In fact, it's top 8 allergen free. If you serve the turkey "au jus" instead of thickening the gravy, it will also be low carb.