Ingredients
3 tbsp. butter
3 tbsp. gluten-free flour (such as Cup4Cup)
1 c. turkey pan drippings
2 c. low-sodium chicken or turkey broth
Kosher salt
Freshly ground black pepper
1 tsp. minced fresh thyme leaves
1 tsp. minced fresh sage leaves
Preparation
Step 1In a small sauce pan over medium heat, melt butter. Whisk in flour and cook for 1 minute until the mixture is golden, then whisk in pan drippings. (If you have more than a cup of drippings, use it and reduce the amount of broth!)Step 2Bring mixture to a boil and simmer gently until the it has thickened slightly, adding more broth to thin out as needed.Step 3 Stir in fresh herbs and season with salt and pepper. Simmer to 10 minutes, gradually adding more stock if the gravy is too thick. Taste and season with more salt and pepper if necessary.
1. THE BUTTER Everyone knows fat = flavor. That is why we use butter for the base of our roux! If you’re vegan, or have vegan guests, this can easily be substituted for extra virgin olive oil. Nothing beats butter, though. So if you’ve got it, use it! 2. THE PAN DRIPPINGS Speaking of flavor, most of the flavor in this recipe comes from your turkey (or chicken) pan drippings. Got more than a cup? Simply reduce the amount of broth you add and add as much of the drippings as your heart desires! 3. THE HERBS We stuck with the classic Thanksgiving herbs for this one: thyme and sage. Looking for more options? Try adding rosemary and/or a bay leaf when the gravy is simmering. Just don’t forget to take the bay leaf out before serving! Also, if you’d like to add some brightness to your gravy, stir in a tablespoon or so of chopped parsley before serving. It’ll be a welcomed pop of green! 4. THE SEASONING We stick to the classics for this one: kosher salt and freshly ground black pepper. Tasting and seasoning as you go is the best move to ensure your your gravy is perfect. Gravy ♥ black pepper, so don’t be shy!
