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Healthy Thanksgiving Treats - Day Five

Gravy, mmmmmm gravy.....  It's like the magic that brings the Thanksgiving meal together!  Here are two gravy recipes sure to delight - and they're dairy-free and gluten-free!

Turkey Gravy Recipe

  • 1 cup turkey drippings
  • 2 cups water, turkey stock, or chicken stock
  • tapioca flour
  • black pepper

With the turkey drippings still in the bottom of the roasting pan, place the pan over 2 stove burners and heat each burner to low-medium heat.  Add 1 cup water or stock and simmer 5 minutes, stirring constantly with a wooden spoon.

Transfer mixture to a saucepan and add the second cup of water or stock.  Bring to a simmer, stirring often.

In a small bowl, mix 2 tablespoons tapioca flour with enough of the liquid to make a smooth paste.  Stir the paste into the simmering liquid a teaspoon at a time until the gravy is the desired thickness.

Add black pepper to taste.  The finished gravy is a dark brown color with a satiny consistency.

 

Mushroom Gravy Recipe

(From Sundays at Moosewood Restaurant, by the Moosewood Collective)

  • 2 tablespoons vegetable oil
  • 1/2 pound mushrooms, sliced
  • 3 tablespoons wheat-free tamari
  • pinch of freshly ground black pepper
  • 1 1/2 cups hot potato water (from boiling mashed potatoes)
  • 2 tablespoons cornstarch (or tapioca flour or arrowroot) dissolved in 1/2 cup water

Heat the oil in a skillet.  Stir in the mushrooms, tamari, and black pepper.  Saute, stirring occasionally, until the mushrooms are tender.  Add potato water and bring to a boil.  Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is clear and thick.

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