Eosinophilic Esophagitis Friendly Classic Turkey Gravy
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Learn more →Ingredients
8 servings
- turkey drippings from the roasting pan (about ¼ cup fat + 1 cup pan juices)
- 3 cups low-sodium chicken broth or turkey stock, warmed
- ¼ cup unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ cup dry white wine
- 2 sprigs fresh thyme
- salt and pepper, to taste
Instructions
- 1
Pour the turkey drippings from the roasting pan through a fine-mesh strainer into a fat separator or large measuring cup. Let stand for 2–3 minutes, then pour off or spoon away the fat layer, reserving about 1/4 cup of the fat separately. Reserve the defatted pan juices.
- 2
Place the roasting pan (or a medium saucepan) over medium heat. Add the reserved 1/4 cup turkey fat and the butter and let the butter melt completely. If the drippings yielded less than 1/4 cup fat, make up the difference with additional butter.
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