I know this gravy looks like baby food. I have never made my gravy like this. However, when my turkey was done, I had all these vegetables; celery, carrots, onions and natural seasoning from the turkey, I decided to put it all in the blender and puree everything. I also shredded the meat on the neck, giblet and liver and added it into the gravy after it was pureed. The only other ingredient I added was 4 cups of GF Chicken stock. So the orange color is the carrots. The flavor was amazing! I used this chicken stock for both of my gravies and all of the flavors were intensified. The rich and savory flavors bursting through this gravy will make any turkey a hit. This recipe made apron 10 cups.
Gluten Free Natural Turkey Gravy
Serving Size: 1/2 Cup, (makes 10 cup) Smart points: 2, Cal: 59.3, Fat: 5.9g, Saturated Fat: 1.0, Cholesterol: 2.1, Sodium: 318, Carb: 1.3g, Fiber: .4g, Sugar: .8g, Protein: .8
- All of the vegetables from the Pavachon Turkey
- shredded meat from Turkey neck, gizzard, liver
- 4 Cups Chicken or Turkey Stock
Remove all of the ingredients from the Roasting pan after your turkey is cooked see my Pavachon Turkey . Place in blender. Add 4 Cups of Chicken Stock. Shred the meat from the turkey cavity; neck, giblets, liver. Mix into gravy. Done.