Best Gluten Free Roasted Garlic And Herb Gravy Recipes

Roasted Garlic-Herb Gravy image

Provided by internetnut

Categories Vegetable

Time 15m

Yield 1 quart, 6-8 serving(s)

Number Of Ingredients 9

2 carrots, peeled
2 celery, stalks
2 heads garlic, cloves separated and peeled
8 cups turkey stock or 8 cups chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh savory or 1 pinch dried savory

Steps:

In the last hour of turkey roasting, scatter the carrots, celery, and garlic in the bottom of the roasting pan.
In a 3-quart saucepan, bring the stock to a boil over medium heat. Reduce by half.
When the turkey comes out of the oven, remove the carrots and celery stalks and place them in a blender or food processor. Add the stock and puree until smooth. Add half the garlic cloves, puree, and taste. (Heads of garlic vary in intensity, so it is necessary to check the strength of the sauce as you go). Add more garlic to taste, if desired.
Stir in the salt and pepper, and just before serving, add the parsley, chives, and savory.

Nutrition Facts : Calories 41.1, Fat 0.2, Sodium 417.1, Carbohydrate 9.1, Fiber 1.3, Sugar 1.4, Protein 1.6

Gluten-Free Roasted Garlic and Herb Gravy image

Provided by Megan Mitchell

Categories condiment

Time 1h15m

Yield 6 to 7 cups

Number Of Ingredients 12

1 medium head garlic
Extra-virgin olive oil, for drizzling
Kosher salt
4 cups low-sodium certified gluten-free chicken stock, preferably organic
7 to 8 sprigs thyme
4 to 5 sprigs oregano
3 to 4 sprigs sage
3 sprigs rosemary
2 dried bay leaves
2 to 3 cups turkey pan drippings
Freshly cracked black pepper
1/2 to 3/4 cup cornstarch (depending on drippings)

Steps:

Preheat the oven to 400 degrees F.
Peel most of the papery skin away from the garlic head. Place on a cutting board and cut off the top 1 inch. Discard the top. Place the garlic head on a small sheet of foil. Drizzle with extra-virgin olive oil and lightly sprinkle with salt. Tightly wrap and place on a small sheet tray in case it leaks. Roast until golden brown and soft, 55 to 65 minutes. Remove and let cool slightly.
Meanwhile in a medium saucepot, combine the chicken stock, thyme, oregano, sage, rosemary and bay leaves. Bring to a simmer and then reduce the heat to low, cover and cook for 30 minutes.
Add the reserved drippings to the pot. Squeeze in the roasted garlic from the head. Stir and then remove from heat. Strain through a fine-mesh sieve into a medium bowl, pushing the garlic through, then pour the strained stock back into a clean pot. Add in some freshly cracked black pepper and more salt, if needed.
To make the slurry, combine 1/2 cup of the cornstarch with 1/2 cup cold water in a small bowl. Whisk together.
Bring the stock back up to a simmer over medium. Slowly whisk in the cornstarch slurry and then bring to a boil to thicken. If the gravy looks too loose, make another slurry with the remaining cornstarch and slowly whisk in a little bit at a time until you feel the gravy thicken. Taste for seasoning. Keep warm until needed.