A holiday table without gravy is like Canada Day without fireworks — you’ve just got to have it! Luckily, it doesn't have to be an unhealthy part of your festive feast. By following this easy recipe you can enjoy mouthwatering gravy without regretting the second serving.
The turkey bits (neck, heart, liver, giblets)
1 Tbsp ghee (for browning)
½ onion, chopped
1 bay leaf
1 tsp sage (or more if desired)
1 tsp rosemary
3 cloves of garlic crushed
2-5 cups bone broth turkey pan drippings
½ cup coconut milk salt and pepper to taste
3 Tbsp arrowroot starch
1. To gauge how much bone broth to use, count your guests. Plan on 1/2 cup per guest and that’s how much broth you will need as the base of your gravy.
2. Melt the ghee in a pan on medium heat. Add the turkey bits and brown them for a few minutes. Next, add the chopped onion and crushed garlic and simmer until the onions soften, about five more minutes. Add the broth and bay leaf, and bring it to a gentle boil; reduce the heat to low and let it simmer while the turkey cooks (at least two hours).
3. After the turkey is done and resting, add your pan drippings to the broth and simmer until the turkey is carved and ready to be served. Add the coconut milk 10 minutes before sitting down to dinner. Simmer for 5 minutes, stirring frequently. Add the arrowroot starch in a little water and add to the gravy with more spices to taste. Serve immediately.
Serves 8 | Prep Time: 20 mins