You just can’t have turkey without gravy! Well you can, but why would you when you can have this delicious, creamy, slightly sweet and very savory Paleo turkey gravy? It’s painless to make, and tastes delicious with the turkey and the rolls.
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Paleo Turkey Gravy
Total Time: 30 minutes
Cook Time: 30 minutes
saturated fat 2.3g
- 2 cup(s) Garlic and drippings from the turkey
- 1 tablespoon(s) cassava flour
- 1 tablespoon(s) arrowroot powder
- 1 tablespoon(s) tapioca flour or starch
- 1 tablespoon(s) coconut oil ghee, tallow or lard
- 1 tablespoon(s) water or more if needed
- 1/8 teaspoon(s) sea salt to taste
- 1/8 teaspoon(s) garlic powder to taste (optional)
- 1/8 teaspoon(s) black pepper to taste (optional)
- Once you have removed the turkey from the oven, carefully remove the garlic and the drippings from the pan and inside of the turkey. Place in a food processor or blender and puree until smooth.
- Move the pureed mixture to a medium sized pot or saucepan. On medium heat, combine with 1 tablespoon cassava flour, 1 tablespoon arrowroot powder, 1 tablespoon of ghee or coconut oil, and 1 tablespoon of water. Stirring every few minutes, allow the mixture to combine and simmer. (You can add a pinch of salt at this time, too.)
- Allow the gravy mixture to simmer for at least 5 minutes and then, depending on texture, add 1 tablespoon of tapioca flour. Mix together with a hand whisk. Continue to simmer and whisk for at least 5 minutes.
- Cook the gravy to desired consistency: if too watery, add additional teaspoons of cassava flour at a time, allowing 3-5 minutes for gravy to thicken. If too thick, add 1 Tbsp of water and ½ Tbsp of ghee or more turkey drippings, allowing the gravy to simmer for 5 more minutes. Reassess consistency and then serve warm. (Keep in mind, there is no “right way” to make gravy. If you want yours spicier, add more 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 Thanksgiving plate!)