I have a small kitchen and there’s always so much going on that last half hour before Thanksgiving dinner is served that I have taken to making my gluten free gravy ahead and keeping it warm. This saves me a lot of stress but means I don’t use the pan drippings from the turkey. To use pan drippings, pour drippings into a large measuring cup and let it sit until a layer of fat forms on the top. Skim the fat and use that instead of butter or oil and use the turkey juices mixed with enough gluten-free chicken stock to make 2¼ cups.
-Giblets and neck from the turkey
4 cups water
2 teaspoons kosher or sea salt, divided
1 teaspoon pepper, divided
2¼ cups gluten-free chicken stock (or turkey drippings +stock), divided
2 tablespoons cornstarch or arrow root powder
2 medium white or yellow onions, chopped
½ cup unsalted butter, dairy-free butter alternative or turkey fat
1 teaspoon poultry seasoning
2 tablespoons heavy cream, optional
1. Place the neck and giblets in a saucepan with 4 cups water, 1 teaspoon salt and ½ teaspoon pepper. Bring to a simmer and let cook for 1 hour, uncovered. Remove the neck and giblets and let cool. Remove any meat from the neck and chop it, along with the giblets. Set aside. (Discard cooking liquid.)
2. Mix ¼ cup chicken stock with the cornstarch or arrowroot and set aside.
3. In a large skillet, cook the onions with butter over medium-low heat until very soft and lightly browned, about 10 minutes. Add remaining chicken stock, salt, pepper and poultry seasoning. Increase heat and bring to a moderate boil. Add the cornstarch mixture and bring back to a boil. Continue to boil the gravy, stirring constantly for 1 to 2 minutes or until thick. Add the cream, if desired, and reserved giblets. Stir well and taste for seasoning. Add a little more salt, pepper or poultry seasoning, to taste. Serve warm.