I know I promised another mashed potato recipe, but I've fallen behind and I'm still working on it. However, since Thanksgiving is coming up (only one week away!) I thought I'd share a gravy recipe that I low-FODMAP-ified. I think I just made up a new word there....It is made with my chicken broth recipe and gluten-free flour blend.
This recipe is adapted from Food.com (originally Better Homes and Gardens) and I have to admit it is the first gravy recipe I've made that I didn't mess up. Usually I'm so crazy-busy making a whole turkey dinner, I end up with lumpy gravy. The trick is to calm down, slow down and take a deep breath. Everything else can wait while you make the gravy. Whisk constantly while you slowly add the broth. Don't just dump the broth in - who would do that? Oh right, me....Slowly add it and take your time. I find it helps to sip some wine while whisking. Come to think of it, that's probably the key.
Low-FODMAP Turkey Gravy
Low-FODMAP, Gluten-Free, Dairy-Free
adapted from Food.com
Roast turkey drippings
up to 2 cups Low-FODMAP Chicken Broth, Turkey Giblet Stock, or water
1/4 cup White Rice Flour Blend
salt & pepper to taste
- After turkey has been roasted, pour the drippings from the roasting pan through a fine-mesh strainer into a 2-cup glass measuring cup. Let the drippings separate and then skim the fat off. Place 1/4 cup of the fat in a large skillet. Discard the remaining fat.
- See how much turkey drippings are left in the glass measuring cup and add the chicken broth (or turkey stock or water) to make 2 cups.
- To the skillet with the 1/4 cup drippings fat, stir in the White Rice Flour Blend.
- Place over medium heat and slowly pour in the drippings/broth mixture while constantly whisking. Stir over medium heat until thick and bubbly. Add salt and pepper to taste. The end.