Thanksgiving · gluten free
Gluten-free make-ahead gravy
The same Saturday gravy, thickened with cornstarch instead of a flour roux and seasoned with tamari instead of soy sauce. It's glossy, it's deep, and nobody at the table will know.
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You need
- 3 lb turkey wings
- 1 yellow onion, quartered
- 2 carrots, cut in chunks
- 2 celery ribs, cut in chunks
- 8 cups low-sodium chicken stock, labelled gluten-free
- 4 sprigs fresh thyme
- 1/4 cup cornstarch
- 4 tbsp unsalted butter
- 1 tbsp tamari (gluten-free soy sauce)
- 1 tsp black pepper
- Kosher salt, to taste
Make it
Heat the oven to 425°F. Roast the wings, onion, carrots and celery on a sheet pan 1 hour, until deep brown.
Move everything to a big pot. Pour a splash of the stock on the hot pan, scrape up the brown bits and add them to the pot with the rest of the stock and the thyme. Simmer gently 1 hour, then strain. You'll have about 6 cups.
Bring 5 1/2 cups of the stock to a simmer in a saucepan. Whisk the cornstarch into the last 1/2 cup of cold stock until smooth, then whisk it into the pot. Simmer 2 minutes, whisking, until glossy and thick enough to coat a spoon. Don't boil it hard or long: cornstarch thins out if you do.
Off the heat, whisk in the butter, tamari and pepper. Taste for salt. Cool and refrigerate up to 3 days.
Rewarm gently over medium heat. Pour off the fat from the turkey's roasting pan, set the pan over a burner, pour in a cup of the gravy and scrape up every brown bit, then pour it back into the saucepan. If it's thinner than you like, whisk 1 tsp cornstarch into 1 tbsp cold water and stir it in.
Good to know
- The pan drippings are gluten free only if nothing with wheat went in that pan: no flour rub, no bread stuffing in the bird.
- Stock cartons and bouillon cubes sometimes use wheat. Read the label, or make your own from the wings, which you're doing anyway.
The other two
Chef's own recipe. Read the labels on stock and anything packaged, and if it's coeliac disease, keep the gluten-free dishes apart from the rest.
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