Make-Ahead Gluten-Free Turkey Gravy
The holidays are full of way-too-much craziness. It’s terrifically busy. Especially when preparing for Thanksgiving dinner. Even if we do a potluck-style meal, I tend to make most of the main dishes every year for a large crowd. Because there are several members of my family that must eat gluten-free, I want to be sure they don’t miss out on anything. This means I have a ton of tasks to accomplish. In order to make everything go more smoothly, I’ve learned to make some things ahead of time. I make some side dishes and freeze, thawing ahead of time and popping into the oven as soon as the turkey is out. This extra bit of planning really saves me time (and sanity) on the big day.
A few years back, I also learned to make gravy in advance. I almost kicked myself for not thinking of it sooner. Gravy is something that freezes beautifully. Once it’s made, you only have to thaw it, warm it, whisk it a bit, and add drippings from the turkey if you desire. That’s it. Your guests are none the wiser.
Other Thanksgiving Recipes & Helps:
- Handling the Holidays Gluten-Free
- Cranberry Sauce with Apples & Pears
- Dairy-Free Creamy Caesar Salad Dressing
- Butternut Squash and Apple Salad
Make-Ahead Gravy Recipe (gluten-free, dairy-free)
Makes 8 cups
- 4 lbs turkey wings, or turkey wings and drumsticks
- 2 medium onions, sliced
- 1 cup water
- 8 cups chicken broth (if using store-bought, check to ensure it is gluten-free)
- 1 chopped carrot
- 1 stalk celery, chopped
- 1/2 teaspoon thyme leaves, chopped
- 1 teaspoon fresh parsley, chopped
- 1/2 teaspoon sage leaves, chopped
- 1/2 cup potato starch
- 1/2 teaspoon freshly ground black pepper
- Heat oven to 400 degrees. Put turkey wings/drumsticks in a single layer in a roasting dish; scatter onions on top. Roast for 1 – 1 1/2 hours or until turkey is browned.
- Put turkey and onions into a large saucepan or pot. Add water to roasting pan, stir to scrape up brown bits. Add water to saucepan. Add 6 cups of broth (refrigerate the remaining 2 cups), carrot, celery, and herbs. Simmer, uncovered, for 1 1/2 hours.
- Remove turkey and set aside. When cool, pull off skin and meat. Discard skin; reserve meat for another use. Strain broth into saucepan; skim fat off of broth.
- Bring broth to a gentle boil. In a separate bowl, whisk the potato starch with the remaining 2 cups of broth until smooth. Whisk into broth, simmering 5 minutes to thicken gravy. Sprinkle pepper over, taste; add additional salt if necessary.
- You can freeze gravy for up to a month. Reheat, whisking as necessary. You can even add fat-skimmed drippings from the turkey to the broth before serving.
What tips or tricks do you have for making your holidays go more smoothly?
Alta is the founder of the gluten-free, dairy-free blog, Tasty Eats At Home. Even without gluten and dairy, Alta can show you that meals can be simple and healthy, and treats such as cake, bread, and cookies can be mouth-watering! Her goal is to share with you delicious, gluten-free, dairy-free food that can bring your heart joy and nourish your body, one recipe at a time.
Read all of Alta’s posts here.