The savory and sweet flavors of herbs and pears meld deliciously in this tasty gluten-free gravy.
6 tablespoons butter or dairy-free butter alternative
4 tablespoons potato starch (not potato flour)
2 cups low-sodium gluten-free chicken broth
1 cup pan drippings or low-salt gluten-free chicken broth
1 cup pear juice
3 tablespoons fresh thyme
½ cup dark meat turkey, chopped finely
2 tablespoons dark rum, optional
-Salt and pepper, to taste
1. Melt butter in a small skillet over medium heat. Add potato starch and whisk 3 to 5 minutes until the roux is light brown and well combined. Set aside.
2. In a medium-size saucepan, bring to boil chicken broth, pan drippings (if any), pear juice, thyme and dark meat turkey. If you don’t have pan drippings, add 1 cup additional broth.
3. Add roux one tablespoon at a time, whisking constantly 1 to 2 minutes between each addition until gravy is smooth and thickens slightly. Then simmer over low heat until gravy reduces to about 4 cups, about 10 minutes.
4. Stir in rum, if desired, and season with salt and pepper, to taste. Serve warm.
Each ¼ cup serving contains 67 calories, 5g total fat, 3g saturated fat, 0g trans fat, 15mg cholesterol, 18mg sodium, 4g carbohydrate, 0g fiber, 2g protein.
TIP Gravy is ready when it’s thick enough to coat the back of a spoon. If your gravy becomes too thick, add more pan drippings or broth. If it’s too thin, continue to simmer or add additional roux.Yields 4 cups