Most gravies use flour or another starchy ingredient as a thickener, but this keto turkey gravy has all the flavor and none of the bad stuff. So, go ahead and gild the lily. After all, you can have a perfect turkey and luscious side dishes, but if you don’t have rich, savory gravy to pour over the top, what’s the point? Note: this recipe calls for turkey pan drippings but you can substitute olive oil. Also, if you have less than 1/2 cup of drippings, scrape whatever you have into a liquid measuring cup and make up the difference with olive oil.
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- 3 Tbsp butter, divided
- 1 shallot, finely minced
- 1 tsp tomato paste
- 1/2 cup turkey pan drippings or olive oil
- 2 cups low-sodium gluten-free turkey or chicken broth
- 2 tsp gluten-free Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- sea salt and freshly ground pepper
- 1/2 tsp xanthan gum
- 3 Tbsp heavy cream
- Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the shallot and cook until soft and a bit golden, 4 to 5 minutes. Stir in the tomato paste and cook for another minute.
- Whisk in the turkey pan drippings (or olive oil) and the broth and bring the mixture to a boil over medium-high heat. Add the Worcestershire sauce, garlic powder, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Reduce the heat to simmer and slightly reduce the gravy, 8 to 10 minutes.
- Whisk in the xanthan gum until smooth, then let the gravy simmer, whisking often, until it starts to thicken, 2 to 3 minutes. Whisk in the cream and simmer for 2 minutes. Remove the pan from the heat and whisk in the remaining 1 tablespoon butter. Taste and season with more salt and pepper, if desired.
- The gravy will thicken more as it rests. If it’s too thick, thin it with a little turkey broth. Serve.