No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Thanksgiving Holiday Turkey Gravy (Gluten-Free)


The finished gluten-free turkey gravy. Photo: CC/rick

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.

Ads by Google:

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.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



1 Response:

 
Kathy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
15 Nov 2010 10:04:58 PM PDT
Thanks for the recipe keep it up.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


I can not add anything else, but I hope you feel better fast!

Welcome! I am so sorry that you are dealing with this. With all your testing was active celiac disease ruled out? Did they check for UC or Crohn's? Flies? I am on the West Coast. The wind is usually too steady for any insect to hang around at the beach, but I recall getting attacked by...

Peppermint tea can help with a gassy stomach. Some people take activated charcoal tablets. There's also aspirin and wine to consider. Pepto can help (it has aspirin in it), and may soothe the the gut irritation. But it is not a long lasting affect, take it every couple hours.

Technically all distilled hard liquors should be gluten free, note should be Flavored ones, issues with back contamination, etc. lead many of us to play it safe and stay away from gluten grain based liquors and flavored ones, Some of us will tell you they never had issues with them others like me...

Jameson Irish whiskey, knob Creek single barrel, southern comfort original, bird dog apple flavored whiskey, captain morgan private stock, crown royal, and Maker's Mark whiskey?