Part 2 Of 5 Part Christmas Dinner Series: Full Bodied Gluten-Free, Corn-Free Gravy (With a Dairy-free Option)
Every Christmas, I look forward to this rich gravy that is infused with a slight sweetness derived from dates and sun dried tomatoes. Vegetables, herbs, and pan drippings from the turkey add to the flavour. The preparation does involve a little extra effort, but I think you will find the flavour of this sauce makes the time spent well worth it. There is a dairy-free option included since many have a dairy allergy or sensitivity.
To begin, get a sauce pan, a cutting board, and a knife to chop vegetables.
7-8 cups of stock/pan drippings (can put a little less if you don’t have enough)
1/2 cup of chopped celery
1/2 cup of finely chopped carrots
10-15 chopped dates
6 sundried tomatoes soaked then chopped
1 chopped plum tomato
2 sprigs of rosemary chopped
1/4 cup fresh thyme chopped
1/4 cup fresh oregano chopped
Sea salt and pepper to taste
1 bay leaf
4-5 tsps of butter (Optional-don’t use, if you want the dairy-free option)
5 tsp of potato starch
Bring pan drippings to a boil over medium to high heat and cook all of the ingredients (except for the potato starch) in the pan drippings for 15-20 minutes. Let the turkey rest while cooking the gravy. Once cooked, strain the sauce through a strainer with a bowl underneath. Press down on vegetable mixture to ensure all broth is pushed through. Place strained broth back into saucepan and bring to boil for 5 minutes, add butter and stir until melted. Place potato starch in a cup with 1/4 cup water and mix well. Then add a little of the potato starch mixture at a time into the broth while briskly stirring the broth with a whisk. Wait one minute between each addition of potato starch/water mixture. Keep adding the potato mixture until the broth is the consistency of gravy. Serve and enjoy!