Sure, you can just pour the turkey drippings onto your faux-tatoes, but it’s just not the same as real, thick gravy. Gluten-free folks can use corn starch or arrowroot powder to thicken theirs without flour, but on GAPS we thought we were out of luck when it came to gravy.Fortunately, Kelsy stumbled on a secret when making stew last year: If you puree onions into your broth, it makes a tasty gravy that even onion-haters like our kids can’t resist!
This is so simple, it’s a wonder no one ever told us about it before!
- 1 quart homemade stock, with the fat (I used turkey, this time)
- drippings from your roast, fat from the type of stock you are using, or ghee
- 2 medium onions, sliced very thin
- seasonings such as garlic and herbs, to taste
- real salt, to taste
- Cook your onions on medium-high in the fat, stirring frequently, until they are slightly caramelized, adding a bit of stock as you go if they start to stick. (For GAPS Stage 1 do not caramelize the onions. Instead, boil them in the stock)
- Add your herbs and seasonings and cook 1-2 minutes more.
- Add the rest of the stock and boil down a bit if you wish.
- Using an immersion blender, puree until you have your gravy. If it is not thick enough, boil it down a bit more.
- Use beef or lamb stock and add 1/4 cup ketchup and 1 tsp mustard
- Use turkey or chicken stock and add 1/2 cup dry white wine
- Cook mushrooms with your onions and puree them in, too