In a Pinch ‘Turkey’ Gravy
Turkey Time! I love how a rich gravy enhances the flavour of turkey, or roast chicken, perfectly and how it’s the gravy that keeps the meat hot on your plate as it cools so quickly when sliced and served. As much as I make gravy from the defatted pan drippings, depending on your bird you may not have a lot of drippings to make that rich gravy. And, honestly, it’s the butter (or ghee), the onion and garlic and the spices that make a flavourful gravy. I have shared this recipe with so many friends and family as it’s great to make and serve with roast turkey breast or turkey roll throughout the year, and it makes a fabulous topping for a hot turkey or chicken sandwich!
As always, when you make this recipe, please post a photo of your In a Pinch ‘Turkey’ Gravy goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 5 minutes / Cook Time: 15minutes / Makes: 2+ cups
Ingredients
3 Cloves Garlic – minced and left to sit to release their nutritional magic
4 Tablespoons Ghee - alternate: butter
1/2 Cup Cooking Onion chopped fine
3 (or 4) Tablespoons Arrowroot starch – alternate: cornstarch or brown rice flour or regular flour if no sensitivities
½ teaspoon Dried Sage – you can use fresh herbs if you have them – increase to 1 teaspoon each and mince very fine.
½ teaspoon Dried Rosemary
½ teaspoon Dried Thyme
½ teaspoon Marjoram
½ teaspoon dried Parsley
2½ cups strong Veggie Bouillon – use 3-4 Tablespoons of the homemade bouillon mix. Alternate: store- bought veggie broth, or chicken broth, and 1-2 Tablespoons of the homemade bouillon mix for flavour.
Grinds of Fresh Black Pepper
How it’s Made
Melt the ghee in a medium sized saucepan over medium heat.
Add the onion and sauté until it is soft – about 5 minutes.
Add the garlic and sauté for a couple of minutes.
Whisk in 3 tablespoons of arrowroot, then the spices and whisk while cooking for 1 minute for the spices to heat up.
Slowly and carefully add in 2 cups of the bouillon, whisking constantly.
Let the gravy come to a boil. Immediately reduce the heat to medium low and whisk until the gravy thickens – this should take 3-5 minutes. If the gravy becomes too thick, add small amounts of the remaining bouillon and whisk. If it’s not thick enough, add the extra tablespoon of arrowroot and whisk until it thickens.
Add a few grinds of fresh black pepper.
With a clean spoon, taste the gravy and adjust the flavour to your liking.
Serve hot!
Enjoy!
Note: You can make this gravy a day ahead or earlier in the day, let cool and keep it in the fridge until you are ready to reheat it in a saucepan. You may need to add a tablespoon or two of water when heating it up as it will thicken as it cools.
