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The Journey
Jan. 2, 2009
Gluten-Free Gibblet Gravy
I had planned on following a recipe I found for gluten-free gravy but I couldn't find it. I did remember it used a gluten free cream of soup as a thickener -- so that is what I did, and then made the rest up.
Here is the recipe
All the stuff bagged inside the turkey
2 or 3 boullion cubes
1/4 or 1/2 cup chopped mushrooms --because mushrooms make everything taste good
one batch of cream of soup replacement I got from here
1 c. cold milk
2 Tb. cornstarch
2 Tb. butter
1 tsp. chicken bouillon or other flavoring
1/2 tsp. salt
pepper to taste
Take the gibletts and neck and all those gross bits and put in a small pot with enough water to cover and boil.
When you think that they are done pull out the meat. Feed the neck and tail to the dog and chop up the heart and stuff into tiny peices and put them back into the boiling water just in case they weren't cooked -- cause they still look gross.
Then add the boullion cubes and mushrooms and cook for a bit longer. I had around 2 cups of liquid at this point. I didn't measure it but I thought I would mention it because if you have 8 cups of liquid your gravy won't thicken well at all.
In a separate pot, whisk corn starch into the cold milk. Add the remaining ingredients and heat to a boil, whisking frequently. Reduce heat and simmer for about a minute until thickened.
Then pour the cream of mixture into the broth mixture (or I suppose you could do it the other way). Stir to combine.
That's it. This got really good reviews from everyone except Junior because he didn't try it. He doesn't like gravy. or mushrooms. OHHH or onions. Nope, no onions in that recipe but it would be stinkin' good.
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