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  • Jefferson Adams
    Jefferson Adams

    Thanksgiving Holiday Turkey Gravy (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    It's just not a holiday meal without gravy. Gravy is the thing that unites the holiday meal. Gravy pulls the meat and the stuffing and the potatoes together. Gravy makes it all good. This recipe makes a rich, savory gravy that will have all your holiday guests smiling! Makes enough gravy to serve about eight to ten people.

    Ingredients:
    1 pound turkey giblets and neck
    1½ quarts gluten-free chicken stock (low sodium is fine)
    2 carrots, chopped
    1 stalk celery, chopped
    2 cups water
    1½ cups pan drippings from roasted turkey
    4 tablespoons of corn starch (approximate)
    Note: One tablespoon corn starch (1/4 ounce) thickens one cup of liquid
    2 tablespoons tomato paste
    2 tablespoons cranberry sauce
    Salt and ground black pepper to taste

    Preparation:
    While the turkey is roasting, place the turkey giblets and neck into a large saucepan with the carrots, celery, water, and chicken stock.

    Bring to a boil over medium heat, skim off any foam that rises to the top, reduce heat to low, and simmer the stock for 3 hours.

    Skim off the fat, strain the stock, and set aside. There should be about 4 cups of stock.

    Take carrots and celery and press through a strainer. Spoon strained carrots and celery into the stock and stir.

    Skim off and discard all but ¼ cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat.

    Whisk in the corn starch, then heat and stir the corn starch mixture until it becomes pale golden brown, about 5 minutes. To avoid lumps, mix the starch with an equal amount of cold liquid until it forms a paste, then whisk it into the liquid you're trying to thicken.  Once the thickener is added, cook it briefly to remove any starchy flavor.  Don't overcook.

    Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the cranberry sauce. Simmer for 10 more minutes. Season to taste with salt and black pepper.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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