- 2 1/4 cup Chicken stock or pan juices strained if using pan juices (top up with chicken stock with needed - You can also use all chicken stock if preferred!)
- 1/4 cup Butter
- 3 tbsp Gluten-free flour (Any brand will work but here is the link to the one I use) https://www.amazon.com/gp/product/B01JJ9H1Q8/ref=asligfasiniltl?ie=UTF8&tag=meanieats04-20&creative=9325&linkCode=as2&creativeASIN=B01JJ9H1Q8&linkld=edab4a501e730bb7ab7ef56da6ecee30
- 1 tsp Worcestershire sauce (Lea & Perrins is gluten-free)
- Salt and pepper (If needed)
1. In a medium saucepan, melt the butter over low-medium heat. Whisk in the gluten-free flour and allow to cook for 2 minutes, while whisking.
2. While whisking constantly, slowly pour in 1/2 cup of the pan juices from the roast turkey and whisk until it forms a paste. Add the remaining liquid in 1/2 cup increments, whisking in between, until the gravy is smooth.
3. Allow the gluten-free gravy to simmer over medium heat until thickened. Take off heat, stir in the Worcestershire sauce and season with salt and pepper. (This is important! Make sure it’s well seasoned. I like to add a pinch of salt and a few good cracks of pepper.)
4. The gravy will continue to thicken as it cools. Enjoy!
Note: Another one from Erin! Check her out https://meaningfuleats.com/gluten-free-gravy/