INGREDIENTS

  • 3 tbsp. of butter
  • 3 tbsp. of flour, gluten-free
  • 1 can or equivalent amount of drippings of turkey roast
  • 2 cups of turkey or chicken broth
  • 1 teaspoon of Kosher salt
  • 1 teaspoon of black pepper (freshly ground)
  • 1 tsp. of fresh thyme, minced
  • 1 tsp.  of minced sage leaves

DIRECTIONS

  1. Get ingredients for the roux. It is best to resort to butter since it is a fat that brings flavor to your dish. If you are conscious of fat in your food you could substitute it for olive oil but it would be best to use butter. Take a small saucepan and heat it on the stove top. Once it is of medium heat whisk in the flour. Cook for a few seconds till the mixture turns golden in color. This would be the time to add in the pan drippings. If you have more than a cup you can use the same and reduce the broth amount instead.
  2. Simmer the mixture. Once the mixture is on the pan and it starts to boil, reduce the heat. Allow the mixture to simmer gently. This should go on till gravy thickens slightly. If you wish to thin it out, add on more broth.

  1. Season the gravy. Once the mixture has reached desired consistency, stir in the fresh herbs. A fresh sprinkling of sage, as well as thyme, can help flavor the gravy even more.  Season the same with pepper and salt. After this, you can allow the gravy to simmer for about 10 minutes. If the gravy becomes thick, add on more stock.

NOTES

  • If you are wondering what kind of gluten-free flour to use, there are several options in the market that one can explore. These are almond flour, buckwheat flour, Arrowroot flour, oat flour, and brown rice flour among others. You could look for vegan butter instead of ordinary butter to add to the dish.
  • The main flavor of the dish comes from the pan drippings. If you have cooked the turkey a day before, keep the pan drippings refrigerated and keep in room temperature for some time before you use it for preparing the gravy.
  • The herbs that are used for turkey dishes are sage and thyme. Usually, these herbs are used in basting the turkey before roasting. Hence, it flavors the pan drippings as well.
  • The amount of salt and pepper you require would depend on the same being present in the drippings. Use more of the seasoning if required.