Gluten Free Turkey Giblet Gravy

This turkey gravy is a long time family tradition. I’ve only met one other family that makes it similar, and it is amazing.

You will be using the giblets from the turkey, but think about how nothing is going to waste!

• Giblets from turkey

• Roasted turkey drippings

• 1/2 cup Gluten free flour (King Arthur brand)

• 4 cups chicken or turkey broth

• salt, pepper and sage, to taste

• Cornstartch (maybe)

• 2-3 diced, hard-boiled eggs

1. Put the giblets in a saucepan and cover with cool water. Bring to a boil and let them simmer for an hour to an hour and half.

2. When they’re finished, strain the broth — saving the broth and discarding the giblets.

3. You’ll want to pour off the turkey drippings into a large heat resistant bowl, let it sit for a bit so the fat will separate. Ladle off about a cup of the fat at the top and put into a saucepan.

4. Add the flour and start stirring it. You’ll want to make a roux, which is like a sticky paste. If it’s too dry, add more fat from the drippings, if it’s too wet looking, add a bit more flour.

5. Once you have that sticky paste consistency, keep stirring and let it get a golden brown color.

6. Add the broth and keep stirring! You’ll want to let it cook (while you’re stirring) for 6-9 minutes. It’s definitely an arm workout!

7. Once the gravy is nice and thick, add the diced hard boiled eggs to the gravy.

   Note: If the gravy is a great consistency, more to step 8. If it’s too dry, add some more turkey drippings or broth. If it’s too runny, you can mix some cool water with a scoop of cornstarch (about 1 heaping teaspoon to 3-4 tablespoons of water). Stir well, then add to the gravy and stir the gravy well. This will help thicken it up!

8. Give it a good stir, taste and add salt, pepper, and sage to taste.