Easy Turkey Gravy
We made this recipe for the Thanksgiving Favorites class in November of 2021. Gravy is thickened with flour. It can easily be made GF and DF by using vegan butter and a GF flour. It is super easy to make as long as you follow some simple rules. The recipe here is how I make it, however, feel free to change up the seasoning/herbs. Add mushrooms or don’t. It’s all going to be delicious! Be sure to check out the video as well! It shows you just this part of our Thanksgiving Favorites class!
Ingredients:
4 cups of turkey/chicken stock, homemade or store bought
4 Tbsp. vegan butter
4 Tbsp. GF flour
4 baby bella mushrooms, sliced thinly (optional)
Garlic powder
White pepper
2 Tbsp. dry Sherry or dry white wine (optional)
Directions:
Melt butter over medium heat, add flour and cook stirring for about 5 minutes until nice and golden brown.
Turn heat up to high and slowly add broth, whisking as you go so that it does not clump. Continue whisking until all the broth is incorporated.
Add optional mushroom slices, garlic, and white pepper. Bring gravy to a boil and then reduce heat to a simmer. Simmer for about 15 minutes or until thickened. You can make ahead to this point and refrigerate for up to 2 days or freeze for up to 3 months.
If cold, reheat gravy in a saucepan. Once you have your drippings from your turkey, be sure to de-fat the drippings before adding to the gravy. Also add the Sherry or wine if desired. Stir to combine, taste, and adjust salt, white pepper and garlic as needed.
*If you prefer your gravy thicker, you can bring your gravy to a boil again. Add a slurry of a tsp. of cornstarch or arrowroot powder mixed with a tsp. of cold water to the hot gravy, whisking constantly until well combined. Continue to stir/whisk until it thickens further.