This gravy is made with no flour, and is fool proof. Never clumps. The secret is using pureed vegetables for the thickener.
- Giblets and neck of turkey
- 3 large onions
- 3 carrots
- 3 stalks to a whole bunch of Celery (use all the leaves even if you only use less stalks)
- 1 quart of organic chicken stock without sugar (I like Kirkland organic chicken stock)
- Garlic if you like
- 2 Tablespoons or more Trader Joe’s 21 Seasoning Salute (or seasoning of your choice)
- Salt to taste
- Pan drippings from roasting turkey
- Vitamix or blender
In a large pan, combine all ingredients except for salt and pan drippings. You do not need to chop the vegetables as they will all be pureed. Bring to a boil and simmer for 1 hour.
Remove the neck from the liquid, let it cool and remove all the meat from the bones. (I do this with my fingers.)
Roast the organic turkey. When it is done, remove turkey from pan. Let sit for a few minutes.
In batches, blend the broth and vegetables. You can pour the blended liquid directly into the turkey drippings or stage it elsewhere to combine.
When all the pureed vegetables are poured into the pan drippings, put pan over heat. Stir and scrape to get all the browned bits incorporated into the gravy.
You can adjust the seasonings. Taste the gravy. Add salt or more 21 spice as needed for the perfect gravy.
You can vary the ingredients using sage, thyme, rosemary, basil, bay leaf, parsley, cilantro, turnips and greens added to the liquid and cooked with the others, as you choose. When assembling the gravy, gluten free organic tamari gives a salty taste, if you don’t mind the soy. (at least it is non-GMO since it is organic).
I have made this gravy for years and it is always delicious, always perfect, and super easy.