Thick and creamy this turkey giblet gravy is the perfect gluten-free and dairy-free alternative to traditional gravy. Special diets or food restrictions don't mean that you have to miss out anymore. This recipe is so good you and your guests won't even know the difference.
In a sauce pan or skillet with raised sides heat the ghee over medium heat. Once ghee is melted add the cassava flour.
Stir the flour until it is mixed with ghee. Let it cook until its color becomes a golden brown, but does not burn. This will take about 3-5 minutes. The flour will be clumped together with the ghee at this point.
Once it has browned slowly add in half a cup of stock and stir until it is throughly mixed. It should be a thick paste. When it is no longer clumpy add the remaining stock. If desired you can replace some of the stock with pan drippings. Just make sure the liquid equals two cups.
Add the salt, pepper, thyme and coconut aminos to the mixture and continue to gently stir until the gravy has thickened. The gravy should be simmering not boiling while cooking. If it appears to be boiling turn the heat down.
Once the gravy coats the back of a spoon, meaning it sort of sticks without running off like water it is ready. Keep warm over low heat stirring occasionally until you are ready to serve it over food!
For stock you can use my recipe for homemade chicken stock.
It is important that you only use cassava flour to make this gravy. Other types of flour will not give you the same results.
Easy Whole30 Gravy | Gluten-Free https://thesimplesupper.com/whole30-gravy