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Leena Cooks: Gluten-Free Turkey Gravy » DSC_0035

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.

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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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.
After a bit of simmering, the gravy thickens like a tradition flour-thickened gravy would!

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