This creamy, savory, herby, and flavor packed gravy is simple and easy to make to accompany any Thanksgiving meal.
One thing I absolutely love about Trim Healthy Mama is that most dishes (savory ones especially) are easily “translated” from their unhealthful origins to super healthful ones that are on plan and slimming.
Thankfully, gravy is one of those dishes. And it’s super easy to convert to a THM friendly state. And that is because sprouted white wheat flour is allowed on plan!
Yes, I highly recommend using the sprouted white wheat flour in this recipe (for you gluten free peeps–you will, alas, need to avoid this flour, too; but the gravy should thicken well using the oat fiber I mention in the ingredients). But, because there is a small enough amount of this flour in the whole dish, the numbers still keep it within the Fatastic (THM S/keto friendly) realm. Just keep an eye on the carb numbers to ensure you don’t go overboard on them in your entire meal (unless, of you want to for a healthy–though not necessarily weight loss conducive–Fusiontacular/THM XO meal).
The Best Turkey Gravy
Ingredients
- turkey drippings
- poultry stock
- ¼ cup unsalted butter
- ¼ cup sprouted white wheat flour or oat fiber (fiber NOT flour) for gluten free version
- ¼ cup heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons fresh parsley, chopped (optional)
- mineral salt and pepper to taste
Instructions
- Once your turkey has cooked, remove it from its roasting pan and transfer it to a serving platter. While it rests, remove any large chunks (like veggies or meat) from its drippings. Then, using a rigid spatula, scrape off any browned (avoid any overly burned) bits off the bottom of the roasting pan. Pour these brown bits of flavor and the drippings into a large, 4-cup measuring cup.
- Pour some poultry (chicken or turkey) stock into the measuring cup with the turkey drippings until the total amount reaches 4 cups. Set aside for a moment.
- Melt the butter in a saucepan over medium-high heat. Whisk in the flour or oat fiber to create a roux and cook until just barely beginning to brown, causing a light, toasty, nutty aroma.
- While whisking briskly and continuously, slowly pour the drippings and stock mixture into the saucepan with the roux. If any chunks of roux remain, try to smash as many as possible against the side of the pan with a spoon.
- Bring the mixture to a boil, stirring constantly. Once boiling, continue to boil and stir constantly for about 2 minutes (give or take) or until the mixture begins to thickens slightly. You'll know it has thickened enough when you dip a metal spoon in and the gravy coats the spoon. The gravy will thicken more later as it cools.
- Whisk in the cream, garlic powder, onion powder, cayenne pepper, parsley, salt, and pepper. Heat for an additional minute longer to just barely heat up the cream.
- Remove from heat and transfer to a gravy boat or bowl.
Nutrition
Yumm! Sounds pretty much like what I grew up on except that we always use the giblets in the gravy. I also use the broth from cooking the giblets as a part of the gravy. Now with sprouted flour, we can have the best of the “old” and the THM!