Monday, November 19, 2012


I would use a flour  mixture that has tapioca or potato starch..  Use 1/2 c. flour and a 'dash' of worcestershire, which I would probably skip myself (can be GF, but always make sure):

For the Gravy: Pour all the turkey pan drippings through a strainer into a liquid measuring cup and discard the solids.  Reserve 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan.  To separate the remaining drippings and fat put them in the freezer for a few minutes.  Meanwhile, heat fat over medium heat, scatter the flour evenly on top and cook, stirring constantly, with a whisk until the flour browns slightly and smells toasty, about 4 minutes.   Slowly ladle the remaining hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Season with the Worcestershire, salt, and pepper.

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