A secret to successful gluten-free turkey gravy is thoroughly stirring the thickener into cold water until all lumps disappear (before adding to hot meat juices). Store leftover gluten free, dairy free gravy in the refrigerator for up to three days. Thin with gluten free chicken stock and reheat.Yields 8 servings
- 3 tablespoons cornstarch or arrow-root
- ½ cup cold water
- 3 cups gluten free chicken stock + turkey drippings and giblet stock, if available
- Salt and pepper, to taste
1Combine cornstarch or arrowroot with ½ cup cold water and blend until smooth.
2Over medium heat, add cornstarch mixture to 3 cups gluten free chicken stock and turkey drippings and giblet stock, if using. Whisk constantly for about 5 minutes. Mixture will thicken. When it begins to bubble, cook it at low simmer for 3 additional minutes until gravy reaches desired consistency.
3Add chopped giblets, if using. Season with salt and pepper, to taste.