Description
This homemade gluten-free turkey gravy recipe is flavorful, rich and perfect with your Thanksgiving turkey, drizzled over mashed potatoes, or for dipping biscuits in. Totally dairy-free too, but no one would care! Make a batch for your holiday table this season!
Ingredients
- 2 cups turkey broth (instructions and ingredients for homemade broth included below)
- 1/4 cup roasted turkey drippings
- 1/4 cup gluten-free all-purpose flour
- 2 tablespoons dairy-free butter
- 1/4 teaspoon salt, or more as needed
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 carrot, cut into 4-5 pieces
- 1 onion
- 1 celery stalk (cut)
- 1 turkey drumstick or any other part
- 3-4 whole allspice berries
- 2-3 bay leaves
Instructions
- Prepare the Broth (if Using Homemade): To make the broth more aromatic, sauté the vegetables in a pan or pot without oil for about 3 minutes over medium heat. Place the drumstick or other part of the turkey in the pot, add the roasted vegetables, bay leaf and allspice. Add water to the pot and cook the broth for an hour. Then strain the broth. You can use the cooked turkey as you wish.
- Melt Butter and Mix in Flour: Melt the dairy-free butter in a saucepan and add the gluten-free all-purpose flour, stirring for 2 minutes over low heat until golden brown.
- Add Drippings and Some Broth: Pour in the turkey drippings and a third of the broth. Mix until all the flour lumps are broken up and the mixture becomes homogeneous.
- Add Condiments: Add the salt, pepper and ground nutmeg, mixing everything together.
- Add Remaining Broth: Pour in the remaining broth, stirring the turkey gravy with a wooden spoon or whisk until the desired thickness is achieved.
- Serve and Enjoy: You can use the gluten-free turkey gravy immediately, but if the gravy has cooled and thickened, it is better to reheat it before serving.
Notes
Turkey Broth: You can either make your own homemade turkey broth (as shown in the recipe card) or use storebought turkey broth (either will work).
Turkey Drippings: Turkey drippings are the juices and fats left behind in the pan after the turkey has been roasted.
Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, potato starch or corn starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour). Alternatively, you may also use corn starch as a thickener instead.
Butter: I used dairy-free butter (vegan butter) to keep the recipe dairy-free. Alternatively, if you are not lactose-intolerant, you can use regular butter or ghee instead.
Salt: Depending on whether you used salted or unsalted turkey broth, you may need to add more or less salt, so test the turkey gravy and then add salt to taste.
Black Pepper: I like adding a pinch of ground black pepper for extra kick. Feel free to increase or decrease the amount according to how much heat you like.
Nutmeg: I added a bit of ground nutmeg for extra flavor and recommend adding it in to deepen the flavor.
Storing: To store, place the leftover turkey gravy in an airtight container and store in the refrigerator for up to 3 days. The gravy will have thickened in the fridge, but you can simply reheat it and stir well to get it smooth again.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Sauces
- Method: Stovetop
- Cuisine: American
