Tricia’s Gluten Free Turkey Gravy
by PRRussell on Nov.09, 2009, under ♥ My Celiac Blog
I came up with this recipe on my own. It has proven to be very good and I get lots of compliments anytime I make it. It is not a precise science though. It may take a little more time to thicken or a little less. You may need to add more cornstarch or rice flour to thicken to your taste. A gravy is at it’s perfect consistency when it covers a spoon which has been dipped into it. An even coating that stays on the spoon is just right.
Tricia’s Gluten Free Turkey Gravy
Ingredients
- 4 cloves garlic, roast and puree *see below
- Pan drippings from turkey
- 3 1/2 cups Turkey Base (Better Than Boullion)
- 1/2 cup chicken stock (Kitchen Basics or Emeril’s)
- 4 TB cornstarch OR 6 TB sweet rice flour
- sea salt to taste
- fresh ground pepper to taste
- 2 sprigs fresh thyme
Directions
Heat turkey drippings in a saucepan. Add garlic puree, fresh thyme and turkey base to saucepan and bring to a boil. Stir cornstarch or flour into cold chicken stock until completely dissolved Stir cornstarch mixture into gravy base slowly and stir constantly until it returns to a boil. Reduce heat to a simmer for about 10 minutes. Season to taste with salt and pepper.
*You can roast your own garlic very easily. Preheat the oven to 400 degrees. Take a garlic bulb or several depending on yor need and cut the top off. Leave the skin, it doesn’t matter. Place on a large sheet of aluminum foil. Drizzle with olive oil, salt, pepper and whatever other seasonings you prefer. Fold the edges of the foil together to form a tent and roast until tender, for about 40 minutes. It will keep 2 to 3 days with a little olive oil in the refrigerator. Squeeze the cloves out of the bulb and make a paste.