Family Favorite Gravy Recipe
I’m famous for my whiskey 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
Gluten free and dairy free cooking can seem overwhelming on Thanksgiving, especially when you’re eliminating both and trying to please a house full of guests. I’ve learned over the years that the biggest secret is not to tell them, because it’s so delicious they won’t know the difference. Another trick is to really focus on building depth in your flavor profiles with herbs, spices and fresh ingredients.
That’s where the whiskey (I use Jack Daniels) really adds a special note to this gravy. It brings an entire next-level flavor that steals the show and makes the type of flour and fat way less important. At the end of the day, homemade is homemade and when you start from scratch, you’ll end up with a Thanksgiving gravy that tastes delicious as the perfect compliment to potatoes, turkey and dressing.
Easy Gluten Free, Dairy Free Gravy Recipe
This gravy is simple, delicious and will have your Thanksgiving guests asking for the recipe!
If you make this recipe, we’d love to see it on Instagram! Just use the hashtag #THEFRESH20 so we can see what’s cooking in your kitchen.Print
Classic, delicious Thanksgiving gravy for potatoes, turkey and stuffing, minus gluten and dairy
- 2 cups turkey pan drippings (or low sodium organic chicken broth)
- ¼ cup gluten free all purpose flour
- 1 Tablespoon coconut butter or coconut oil
- 2 Tablespoons whiskey (can sub white wine or lemon juice)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- finely chopped fresh herbs if desired
- 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.
- Carefully monitor as it cooks until the smell of the flour is gone and the mixture is changing color to a mocha tone.
- Whisk in whiskey (or wine or lemon juice).
- Quickly whisk in pan drippings or broth until most lumps are gone.
- Add salt, black pepper and paprika.
- Let simmer for 1-2 minutes as it thickens. Continue to whisk to avoid lumps.
- Remove from heat and serve. If desired, strain to remove any large lumps.
- Garnish with fresh herbs if desired.
- Serving Size: 8
Keywords: Dairy-Free, Gluten-Free, Gravy, Thanksgiving