A few weeks ago, I threw out a question on social media asking for what recipes people desired for Thanksgiving week. The big requests I received were stuffing and gravy, so today I wanted to share my recipes for Thanksgiving stuffing and gravy. Earlier this week I posted a stuffing recipe, and here’s the gravy recipe. Who doesn’t like having turkey gravy along with their bird!? Well…I’m not a huge gravy fan, but I know many who are!
I like to make my gravy recipes with a base of gluten free roux. For those who don’t know, roux is just a fancy name for cooked butter and flour that forms a thickening agent. Roux is a common base in many sauces, which is why all gluten free people should be cautious of all sauces that are served alongside meat.
This roux is made with a mix of rice flour, potato starch, and gum. Since gum likes to clump together, one other thing I like to do is use an immersion blender to make sure the gum gets well blended in the gravy.
|1 ½ tbsp||rice flour|
|1 tbsp||potato starch|
|1/4 tsp||guar gum|
|2 cups||turkey stock|
|2 tsp||black pepper|
- In a saucepan over medium heat, cook the butter, flour, starch, and gum for 4 minutes. Stir constantly until the butter and flour thicken. Reduce to medium low heat.
- Gradually stir in the turkey stock, ½ cup at a time. Stir the gravy until well combined before adding the next ½ cup. Blend with an immersion blender for 30 seconds.
- Stir in the salt and pepper, and cook for 20 minutes.