This Garlic Apple Turkey Gravy recipe is a delicious topping for mashed potatoes, for Thanksgiving turkey, or for just about any other food that would taste better smothered in gravy! Unlike traditional gravy recipes, this Paleo Garlic Apple Turkey Gravy is actually healthy with good fats that come from the turkey drippings. Our gluten-free gravy is thickened with arrowroot or tapioca powder (flour), but potato starch or cassava flour and other Paleo-friendly thickeners would work just as well.
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Garlic Apple Turkey Gravy
Total Time: 20 minutes
Cook Time: 20 minutes
- 1 piece(s) Carrots, onions, garlic, and apples from the turkey
- 2 tablespoon(s) arrowroot powder or tapioca starch
- 1/2 cup(s) turkey, juice and fat drippings
- 2 tablespoon(s) coconut oil or ghee
- 1 tablespoon(s) water
- 1 teaspoon(s) sea salt (optional)
- Once you have removed the turkey from the oven, carefully remove the hot carrots, onions, garlic, and apples from the pan and inside of the turkey. Place in a food processor or blender and puree until smooth. Add the juice and fat drippings and pulse again.
- Move the pureed mixture to a medium sized pot or saucepan. On medium heat, combine with arrowroot powder, coconut oil, and water. Stirring every few minutes, allow the mixture to combine and simmer. (You can add a pinch of salt at this time, too.)
- Cook the gravy to desired consistency: if too watery, add 1 Tbsp of arrowroot at a time, allowing 5-8 minutes to allow the gravy to thicken. If too thick, add 1 Tbsp of water and 1/2 Tbsp of ghee, allowing the gravy to simmer for 5 minutes. Reassess consistency and then serve warm. (Keep in mind, there is no "right way" to make a gravy. If you want yours spicier, add black pepper or garlic powder. Gravy can be somewhat runny, or very thick. Either way, as long as it isn't thin as water, you'll have a savory addition to your holiday plate!)