This is the creamiest gravy I’ve ever tasted. And the quickest. The secret to rich gravy is turkey drippings, coconut milk, and arrowroot to thicken instantly. Turkey gravy doesn’t have to be hard. We don’t have to wait while mom stirs over a hot stove for an hour and everyone’s ready to dig in. There’s no need for a roux, butter, grains, refined flour, or gmo cornstarch. Because we have blenders, something our great-grandmothers never knew! I use turkey that’s either non-gmo or organic, to avoid headaches and food reactions. Adjust the quantities to your taste, since turkey drippings vary in thickness and flavor. (Tip: Of the 8 times I’m made this, on one occasion the gravy separated. I think it is because I tried to blend the liver and giblets – big mistake. I served it anyway and everyone loved the flavor. Later I discovered how to solve this. It your gravy separates there are 2 solutions: Allow it to cool and blend it again. Or add an emulsifier such as Sunflower lecithin or Non-GMO soy lecithin, one tablespoon at a time and blend again. It should come out smooth and creamy). Makes about 3 cups thick gravy.
- 3 cups fresh turkey drippings, lumps and all.
- 1/4 to 1/2 cup any unsweetened coconut milk
- 2 tablespoons arrowroot powder
- unprocessed salt to taste
- ground black pepper
- Pinch sage (optional)
- Pour the hot turkey drippings into a saucepan. Add the other ingredients to it: coconut milk, arrowroot powder, salt, pepper and sage, if using.
- Pour the mixture into any blender and blend until smooth.Or you can blend with an immersion blender in the saucepan.
- Pour it back into the saucepan and heat on low while stirring until the arrowroot dissolves and thickens the gravy. Season to taste.
- Every batch of turkey drippings is different so you need to adjust your consistency accordingly. If it is too thin, add a bit of arrowroot powder into the warm mixture on the stove very slowly using a fine mesh strainer, stirring briskly with a whisk to avoid lumps. If it is too thick, stir in a bit more turkey drippings or liquid. Heat just until the arrowroot thickens, and do not boil. (If you bring it to a full rolling boil, the oil and liquid might separate.) Serve immediately.