Gravy - Basic Pan (Gluten-Free)


Prep Time

10 min

Cooking Time

5 min

Yields

2 and a half cups

Ingredients


Pan drippings from roasted turkey 

1/4 cup arrowroot or tapioca flour 

Chicken stock, preferably homemade 

Dried herbs of your preference, several pinches 

Sea salt and fresh cracked black pepper to taste 

Cream, optional... 


Directions


  1. Pour pan drippings into a large measuring cup. 
  2. Scrape the browned bits from the pan into the cup. 
  3. Skim and reserve fat from the drippings. 
  4. Pour 1/2 cup of the fat into a medium saucepan, reserve remaining fat in case you choose to use more. 
  5. Stir in arrowroot or flour. 
  6. Add enough stock to drippings in the measuring cup to equal 2 cups. 
  7. Add stock mixture all at once to the flour mixture in saucepan. 
  8. Cook and stir over medium heat until thick and bubbly, adding more stock to thin out as needed up to 4 more cups of stock. 
  9. Cook and stir for one minute more. 
  10. Season to taste with salt, pepper and herbs. 
  11. Splash in some cream if so desired. 

*Apple Cider Gravy; Prepare as above, replace up to 1 1/2 cups of the stock with apple cider and proceed with directions.... 


Notes


One of my favorite parts of Thanksgiving dinner is the gravy. Gravy makes everything taste better. And no wonder, fat makes everything taste amazing, plus it’s very satiating! I especially love having leftover turkey gravy to pour on top of leftovers for days and days! Yum! Converting gravy to gluten-free is as easy as pie, (actually it’s even easier)....