Turkey Gravy

What is a holiday without some gravy? I was determined to still enjoy this holiday staple. This recipe uses the traditional method of making gravy from a roux. Roux is a French term for equal parts butter and flour cooked together until dark brown and is the base for any good gravy. Here we keep the method, but swap some traditional ingredients for SCD approved substitutes. For my broth, if I don’t have pan drippings, I like to use Bonafide’s brand of turkey broth. It’s really good quality, and can be found in the frozen section of your favorite health food store. This recipe can also be made vegan quite easily. Just use a butter substitute and vegetable broth instead. Please note, that if you store this gravy in the fridge it will separate. This is natural as it doesn’t have any binders. Just be sure to stir it up before reheating or serving.  

Turkey Gravy

Serves 8
Prep: 10 min
Cooking: 15 min 
Total: 25 min
Beginner   

Ingredients:

2 Cups Turkey bone broth, high quality or pan drippings 

¼ Cup Coconut flour

¼ Cup cultured Butter or dairy free substitute 

1 White onion, diced, cooked and pureed 

Salt, TT

Black pepper, TT 

      Method Of Prep:

1. Gather and prep ingredients.
2. Dice onion and sauté in a small pan until onion is translucent, about 10 minutes.
3. Puree cooked onion in a high-speed blender or with an immersion blender. Set aside.
4. Heat a large pan on medium heat.
5. Add butter, allow to melt. Add coconut flour.
6. Continuously whisk and brown mixture until it turns golden brown, about 3-4 minutes. Be sure to give this your full attention because when it starts to brown it will brown quickly. You’re looking for a nice deep golden brown.
7. Now, slowly whisk in bone broth or pan drippings.
8. Add pureed onion and bring to a simmer just for a minute or two.
9. Season to taste. Serve immediately. 

                 

Nutrition Facts: 
Calories- 97
Carbs- 3.9 g
Protein- 2.5 g
Fat- 8 g