The Gravy – A must have for Thanksgiving!

Homemade gravy is the best thing since ever, but it’s a sure must have with Turkey on every Thanksgiving Table!

For the Gravy you will need the following:

  • Saved Neck and Giblets, discard the Gizzard (its the large rubbery looking piece), chop the Giblets
  • 2 tablespooos of the reserved butter
  • 4-5 Baby Carrots, halved
  • 3-4 Garlic Cloves, crushed and split
  • 1 medium Onion, quartered
  • 1 medium Shallot, quartered
  • 1 celery stalk, cut into four parts
  • 2 cups of broth, or more depending on your desired consistency
  • 1 cup of the Turkey pan juices
  • 1 cup Water
  • 2 tablespoons of Chickpea (Garbanzo) Flour
  • Gravy Master (contains soy) or any other Gluten Free Browning and Caramelizing Sauce
  • Sea Salt to taste
  • Optional – Juice of 1  lemon or 1/2 teaspoon of lemon salt

Useful Tools

Here are the steps to Gravy Heaven:

  • First, saute the Neck and Giblets in a sauce pan with the melted butter. Add the carrots, garlic, onion, shallot and celery. Stir for 5-10 minutes until well coated and the Neck and Giblets start to brown a little, but make sure they do not burn.
  • Add the broth and bring to a boil, then add the Turkey pan juices and water. Simmer for 30 minutes.
  • Remove neck and pick off any loose meat. Discard the neck and add the meat back to the sauce pan.
  • Blend all the ingredients with the emulsion blender for a few minutes making sure all chunks are blended. Strain very well making sure to get as much of the juices as possible. Return the strained liquid to the sauce pan.
  • Whisk in the Chickpea flour making sure it dissolves and no clumps are formed. Season with the Gravy Master or alternative and Lemon Juice or Lemon Salt (Citric Acid)
  • Add Sea Salt to taste.

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