Vegan Daughter Paleo Son

Turkey Gravy – Gluten Free and Paleo

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Turkey Gravy – Gluten Free and Paleo

This recipe uses the aromatic vegetables and scraps left over from all those beautiful developed stock flavors, as the thickener. This is a simple solution for reducing waste in the kitchen and preserving nutrition and flavor. Love it!

And… it makes you gravy paleo and keto friendly.

During the holiday season, when organic free-range, healthy whole fresh turkey is available, we buy one or two for portioning and freezing. Oh how I love a good make-ahead. Because meals in my home are plant-centric, even for my meat-eating son, we make use of our freezer and one or two turkeys will last over many many meals.

Here’s how:

First, process your turkey and make stock. See how here. You could use prepared stock, but homemade is deeper and gelatinous, nutritious, and provides you with your next ingredient.

While making stock, be sure to save all your veggies and scraps. This is your secret key ingredient. It will thicken your gravy and add so much savory flavor.

Blend broth, veggies, and cooked turkey bits together. It may not look so pretty in the blender, but we are not done yet…

Transfer the blended flavorful mixture to a pot and heat through.

If you like, stir in pan drippings from a roasted turkey, and almond milk for creaminess.

If you want to make it a giblet gravy, add those in too.

Salt and pepper, to taste. Done!

Turkey Gravy – Gluten Free and Paleo

This gravy is made using scraps leftover from homemade turkey broth.
Alternatively, you could purchase prepared turkey broth or chicken broth, and cook down the veggies in the stock, or roast them. If you have cooked turkey scraps, throw those in the mix too for deeper flavor and texture.

Ingredients:

  • 1 cup turkey broth, the more gelatinous the better – recipe here
  • 2 cups veggies and turkey scraps left over from making broth – see notes below
  • optional, but recommended: pan drippings from roasted turkey
  • optional, for creaminess, 1/4 – 1/2 cup almond milk (or another appropriate plant milk)
  • optional: giblets, cooked and diced
  • salt and pepper, to taste

Method

  1. In a blender, blend turkey broth and veggies, until smooth
  2. Add blended veggies and broth to a pot and heat through
  3. If you have pan drippings, add some in. This will intensify flavors, and color.
  4. If you like like a bit more creaminess, add milk
  5. If your gravy is too thick, add liquid (water, plant milk, broth). If your gravy is too thin, simmer until it is reduced and thickened.
  6. If desired, add giblets.
  7. Salt and pepper, to taste

This recipe will make a good 3 cups finished gravy.

Notes: While making broth, when you strain out the liquid, in a separate bowl, reserve turkey scraps form the bone, pieces of garlic, onion, and celery. You may also wish to keep some of the carrot. A little carrot adds color, nutrition and a slight sweetness. Too much carrot will make you broth very orange and taste like carrot puree. Discard bones and bay leaves. They have done their job.

Enjoy!

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