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Gluten-free turkey gravy for your Thanksgiving feast

Sarah's love of food led her down what she calls "the culinary rabbit hole," leaving her management job to first apprentice on an organic vegetable farm and then to write about and photograph food professionally. Her agricultural backgro...

How to make a gluten-free gravy for an allergy-free Thanksgiving

This will be our second year hosting Thanksgiving but our first to include guests with dietary restrictions. Among them includes a friend who doesn't eat gluten. As we've been looking through the various menu items to see where we can make things allergy- and sensitivity-friendly, it hasn't been nearly as difficult as I anticipated to adjust our recipes so everyone can partake.

My go-to method for gravy has historically been to make a roux, cooking flour into fat from the bird to thicken the pan drippings and stock. This year, our turkey gravy will instead rely on cornstarch as a thickening agent. We did a practice round and adored the results — bold, savory, with hints of holiday flavors like sage and celery. It also got me thinking maybe we should make gravy more often. Why should Thanksgiving have all the fun?

How to make a gluten-free gravy for an allergy-free Thanksgiving

Gluten-free turkey gravy

You can use the strained vegetables from making the gravy in stuffing, served alongside the meal or save them for a smaller dish composed of Thanksgiving leftovers.

Makes about 4 cups


  • Drippings from one roasted turkey
  • 1 medium onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 1/2 tablespoon finely-chopped fresh sage
  • 3 sprigs fresh thyme
  • 4 cups turkey or chicken stock (approximately)
  • 2 tablespoons cornstarch
  • salt and pepper, to taste


  1. Pour most of the drippings from the roasting pan into a large measuring cup. Return the roasting pan to medium heat and stir in the onion, carrot, celery, sage, thyme and a pinch of salt. Add 2 cups stock, scraping to incorporate any bits stuck to the bottom of the pan. Cook, stirring occasionally, until the carrots are tender.
  2. Strain the contents of the roasting pan through a fine mesh sieve into the measuring cup, pressing the mixture to squeeze any juices from the vegetables. Add enough stock to make 5 cups of liquid total.
  3. In a small bowl, stir together the cornstarch and a little cold water until smooth. Pour the stock mixture into a large saucepan over high heat and bring to a boil. Whisk in the cornstarch slurry and cook until the liquid thickens. You'll want it a little looser than how you would like the final product, as it will thicken a bit more as it cools. Taste for seasoning and add salt and pepper as needed.

How to make a gluten-free gravy for an allergy-free Thanksgiving

More gluten-free Thanksgiving inspiration

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