I’ve about hit my limit on making non-gluten-free/Paleo things Paleo for the year, I think. Really I prefer to not emulate gluten-filled items — makes them easier to give up, and it’s so much more fun to bring out the best in the ingredients you have rather than to try to modify something else.
But gravy is a requirement this time of year. Luckily, the only thing that’s really different about this recipe from traditional gravy is the substitution of almond flour for regular. Paleo Comfort Foods, the book I adapted this from, actually suggested using arrowroot powder…but I haven’t gotten around to buying any yet. It turned out just fine.
This recipe is good to use with either the drippings from a whole turkey or a roasted turkey breast from one of my previous posts. If you are using the breast, halve everything in this recipe except the “drippings” part. Let the stuffing brown and the turkey roast as you make this gravy, and you’ll be all set.
- drippings in pan from whole turkey or turkey breast
- 1/2 cup white wine
- 1/3 cup almond flour
- 3-4 cups chicken or turkey stock
- 2 tsp fresh thyme
- 1 tsp fresh rosemary
- Remove turkey from roasting pan and set roasting pan over two burners on the stove. If using a roasted breast only, remove breast and place cast iron skillet over one burner.
- Turn heat to medium-high and deglaze the pan with the wine, whisking to break up all the browned bits off the bottom of the pan. Yeah, buddy.
- Meanwhile, in a small bowl, combine the almond flour and 1 cup of the stock, stirring until no lumps remain.
- Slowly pour the “slurry” into the roasting pan, whisking to mix all. Whisk in remaining stock.
- Once gravy starts to thicken, turn off heat and whisk in herbs. Serve immediately.