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Thanksgiving: Gluten-Free Brown Gravy

Source of Recipe

From "Williams-Sonoma: The Best of Thanksgiving"


List of Ingredients

â—¦ Drippings from one 12- to 18-pound roast turkey
â—¦ 6 tablespoons unsalted butter
â—¦ 1 shallot, minced
â—¦ ½ cup fine rice flour
â—¦ 6 cups turkey stock, chicken stock, or low-sodium poultry broth
â—¦ Kosher salt and freshly ground pepper
â—¦ 1 fresh thyme sprig
â—¦ 1 fresh rosemary sprig
â—¦ 1 bay leaf


Recipe

Place the roasting pan with the pan drippings on the stovetop over medium-high heat. Pour in ¾ cup water and bring to a brisk simmer, stirring with a whisk to scrape up any browned bits on the pan bottom. Simmer until the liquid is slightly reduced, about 1 minute. Carefully strain the contents of the pan through a fine-mesh sieve into a heatproof bowl or a fat separator and set aside. If the drippings are in a bowl, spoon off as much fat from them as possible.

In a saucepan over medium heat, melt the butter. Add the shallot and sauté until translucent, about 2 minutes. Whisk in the rice flour and cook, whisking constantly, until golden-brown, 4 to 5 minutes. Slowly whisk in the degreased drippings from the bowl or from the fat separator, leaving the fat behind in the separator, if using. Whisk in the stock. Bring to a simmer, whisking constantly. Season with salt and pepper. Add the thyme, rosemary, and bay leaf.

Remove the pan from the heat and let the gravy stand for 5 minutes to infuse the herb flavors. Discard the herbs and pour the gravy into a warmed gravy boat for serving.

Serves 10 to 12