Dairy Free, Gluten Free Thanksgiving Gravy

I’m famous for my Jack Daniels gravy. And by famous, I mean my family gives me high marks and there’s barely any left at the end of our Thanksgiving meal. Most of the time I make my gravy with pan drippings, whiskey and a dark roux made from wheat flour and organic butter. I’ve been playing around with a dairy free version to give my gut a break on turkey day. This recipe can use pan drippings or low sodium chicken broth. I use coconut butter in mine but coconut oil is easier to find and works well. And it still aims to please my gravy fans.


Gluten Free, Dairy Free, Thanksgiving Gravy
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  1. 2 cups turkey pan drippings (or low sodium organic chicken broth)
  2. ¼ cup gluten free all purpose flour
  3. 1 Tablespoon coconut butter or coconut oil
  4. 1 Tablespoon white wine or lemon juice
  5. ½ teaspoon salt
  6. ½ teaspoon black pepper
  7. ½ teaspoon paprika (optional)
  1. In a small saucepan over medium heat, whisk together coconut butter/oil and gluten free flour until combined. The mixture will still look like crumbled pie dough.
  2. Carefully monitor as it cooks until the smell of the flour is gone and the mixture is changing color to a mocha tone.
  3. Whisk in lemon juice (or wine).
  4. Quickly whisk in pan drippings or broth until most lumps are gone.
  5. Add salt and black pepper.
  6. Let simmer for 1-2 minutes as it thickens. Continue to whisk to avoid lumps.
  7. Remove from heat and serve. If desired, strain to remove any large lumps.
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