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Gluten-Free Thanksgiving Gravy

You've done everything to make sure the sides and desserts are gluten-free. But wait. What about the gravy? Accomodate all your guests' needs this year with a gluten-free spin on the classic Thanksgiving gravy.

2013 American Made Winner

When it comes to Thanksgiving, the turkey is the obvious star of the meal, but you can’t forget that gravy is the true workhorse. Think about it; gravy plays such a vital role in your holiday dinner. A great gravy can make or break how well your turkey is portrayed to guests. And it doesn’t just go on the turkey! Your guests will douse everything with it, from the stuffing and mashed potatoes to the vegetable side dishes.

 

While there are several methods of making gravy, I like to stick with the classic way of using pan drippings. This is the easiest and most flavorful way to make the best gravy for your turkey dinner. Whenever you are roasting meat, the brown bits and pan drippings that result are flavor gold and are perfect to incorporate into your delicious sauce.

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Lena Kwak's Gluten-Free Gravy

1.  While you allow your cooked turkey to rest, take the pan it was being cooked in, and deglaze it with ½ cup of premade broth (chicken or vegetable), water, or alcohol. I like to use Marsala wine or dry vermouth for an extra flavor punch.
2.  Once you’ve deglazed, pour everything into a container so you can separate the fat from the turkey drippings.
3.  Wait a few minutes for all the good stuff to sink to the bottom, and use a turkey baster to pull the fat that will rise to the top of the drippings. Set aside the fat in a separate container.
4.  In a medium-size saucepan, make a roux using ¼ cup of turkey fat renderings and ¼ cup of gluten-free flour. I recommend buying a tested and well-reviewed gluten-free flour instead of making your own for this step, so you get a smoother and lump-free gravy. But you can certainly blend your own flour if you'd like.
5.  Take 1 cup of your turkey drippings and pour it through a fine-mesh strainer (this will give you a very smooth gravy). Add this to the turkey roux and bring your flame up to medium heat.
6.  If your gravy becomes too thick, whisk in roughly 1 to 2 cups of broth to thin it out.
7.  Season to taste with salt and pepper. Right before serving, garnish with a blend of finely chopped herbs.