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Leena Cooks: Gluten-Free Turkey Gravy » DSC_0032

I placed the empty roasting pan on a burner with some bacon fat and a few chopped up shallots. I sauteed the shallots until they were soft and translucent.

I placed the empty roasting pan on a burner with some bacon fat and a few chopped up shallots. I sauteed the shallots until they were soft and translucent.

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To start, I placed a few vegetables (I used carrots, parsnips, onion and potato) in a roasting pan, and I topped them off with a turkey breast. After both the veggies and the breast roasted and absorbed all that turkey goodness, I put the vegetables in a food processor and pureed them.
Then I added some rosemary, a bit of dijon mustard, some beer (you could use white wine) and turkey stock. I also put in some of the vegetable puree in place of the flour to help thicken the sauce.

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