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?
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
- 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.
- 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.
- 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.