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I noticed that some lovely people have been coming to our blog via a search for gluten-free gravy, so I thought I’d save you more searching and just post my recipe! 🙂 (Unless you’re Italian, and looking for pasta sauce which you call gravy, then this doesn’t help you very much.)

I used to hate gravy. I always saw it as this scary gelatinous thing that could probably survive a nuclear blast like McDonald’s fries (which I still eat, all the time). But then I made my own from scratch for Thanksgiving, the very first time I ever roasted a whole turkey, and it was gloriously delicious. I put it on everything. And it wasn’t even that unhealthy! (Or so I keep telling myself.)

So, roasting a turkey? Don’t throw away that neck and save your drippings! This recipe is just for you, adapted from this Alton Brown recipe. (And for more detailed cooking technique, check out this quick video on how to make a Gluten-free Roux before getting started.)

1 tukey neck, chopped into one-inch pieces
2 large carrots, peeled and chopped into quarter-inch pieces
2-3 celery stalks, chopped into quarter-inch pieces
1/2 to 1 cup of onion, roughly diced (depending on how much onion you like)
1 sprig of rosemary, or a few shakes of dried rosemary
1 bay leaf
1 cup of turkey drippings from your roasting pan (post-roasting, of course)
4 cups of vegetable stock (or water, but using stock is an easy cheat that will beef up your flavor)
2 tablespoons of rice flour
1 tablespoon of potato or corn starch
2 tablespoons of butter
Salt and fresh cracked pepper, to taste
Olive oil

Heat up a few tablespoons of olive oil in a large, deep nonstick skillet, and add the onion, carrots, celery and turkey neck pieces. Let all of this deliciousness cook on medium heat for about 10 minutes, stirring and rotating the neck pieces so they brown on all sides. Scoop or pour in about a cup of drippings from your turkey roasting pan and let the vegetables cook in it for just a few minutes before adding your stock (or water), rosemary, and bay leaf. Depending on the saltiness of your stock, you might want to add some salt here (and if you used water, then definitely add salt, a full teaspoon), and fresh cracked pepper. Bring to a boil, covered, and then reduce the heat to let your liquid simmer, uncovered, for as long as you can wait, at least 30 minutes.

Place a fine mesh strainer in a bowl or pot in the sink, and slowly pour out your stock. You need a strainer that will catch as much as possible for a smooth gravy, and you can discard your solids at this point. While the stock cools, melt the butter in your wiped-down skillet, and add the rice flour and starch. Whisk constantly to dissolve the flour and let it cook for about 2 minutes, until well incorporated with the butter and bubbly. Pour your stock back in your skillet with the roux, and slowly stir, on medium-high heat, until your gravy begins to thicken. Remove from the heat and let cool. Your gravy will thicken more as it drops closer to room temperature, but it shouldn’t “seize up” and turn into a thick glob.

This gravy is smooth and a little saucy, but chock full of flavor. I pour it over just about everything on my plate, but especially the mashed potatoes.