Clean Eating Turkey Gravy
This has been THE most requested recipe throughout November within our CFC communities!
So here you have it – Wish granted.
Delicious Homemade Gravy full of flavor, and perfectly seasoned. Ladle this gravy over your roast turkey + all the trimmings in their beautiful Thanksgiving glory.
I’m REALLY excited for you to try out this recipe! Give it a test-run using drippings from a roast chicken this weekend!
Rachel’s Tips:
If you do not have wine on hand, you may substitute wine for more turkey or chicken broth.
The wine adds rich flavor.
All of the alcohol will cook out of your final gravy, so no worries there.
Do not use “cooking wine” as most of those have a flavor much like rubbing alcohol…LOL.
For best flavor and results, use a decent to nicer bottle of wine that one would actually drink, because this will produce the very best flavor.
Makes about 10 servings
Ingredients:
- 2 tsps avocado oil, or ghee
- 3 fresh garlic cloves minced
- 3 medium/large fresh shallots, peeled & diced
- 3 large celery ribs, diced
- 1 large carrot, peeled and diced
- 1 tsp smoked paprika
- 1/4 tsp ground black pepper
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp sea salt, or to taste
- 2-1/2 cups chicken or turkey bone broth
- 1/2 cup sweet white wine, or your favorite wine
- 1 Tbsp arrowroot powder, cornstarch, or gluten free flour
Optional: about 1/4 cup turkey pan drippings
Instructions:
Heat your oil in a medium saucepan.
Add in chopped veggies and sauté on medium heat until soft and golden, stirring frequently.
Add in all of your seasonings and stir well to combine.
Pour in the broth and simmer, for about 15 minutes.
Remove from heat and use a hand blender (immersion blender) to blend everything into a smooth sauce.
In a small bowl, whisk together your wine and arrowroot powder, cornstarch or GF flour. Whisk until its fully dissolved and no clumps are left.
Return your pot with the blended veggies to medium heat and whisk in the wine mixture. If you have any pan drippings from your roasted turkey (or chicken), now is the time to add them in.
Whisk everything together really well.
Allow it to simmer for an additional 5 minutes, or until wine is cooked off and the gravy is thickened, stirring often.
Taste and adjust the sea salt and pepper, if needed.
If desired, you can blend a bit more to make it as smooth as possible.
Enjoy!
Rachel
Category: Recipes, Sides
Servings: 10
Ingredients
- 2 tsps avocado oil, or ghee
- 3 fresh garlic cloves minced
- 3 medium/large fresh shallots, peeled & diced
- 3 large celery ribs, diced
- 1 large carrot, peeled and diced
- 1 tsp smoked paprika
- 1/4 tsp ground black pepper
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp sea salt, or to taste
- 2-1/2 cups chicken or turkey bone broth
- 1/2 cup sweet white wine, or your favorite wine
- 1 Tbsp arrowroot powder, cornstarch, or gluten free flour
Optional: about 1/4 cup turkey pan drippings
Instructions
- Heat your oil in a medium saucepan.
- Add in chopped veggies and sauté on medium heat until soft and golden, stirring frequently.
- Add in all of your seasonings and stir well to combine.
- Pour in the broth and simmer, for about 15 minutes.
- Remove from heat and use a hand blender (immersion blender) to blend everything into a smooth sauce.
- In a small bowl, whisk together your wine and arrowroot powder, cornstarch or GF flour. Whisk until its fully dissolved and no clumps are left.
- Return your pot with the blended veggies to medium heat and whisk in the wine mixture. If you have any pan drippings from your roasted turkey (or chicken), now is the time to add them in.
- Whisk everything together really well.
- Allow it to simmer for an additional 5 minutes, or until wine is cooked off and the gravy is thickened, stirring often.
- Taste and adjust the sea salt and pepper, if needed.
- If desired, you can blend a bit more to make it as smooth as possible.
- Enjoy!
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