GLUTEN-FREE ROASTED GARLIC AND HERB GRAVY

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Gluten-Free Roasted Garlic and Herb Gravy image

Every Thanksgiving I make this gravy for my family. I keep it gluten-free for my mom by using cornstarch and by adding layers of flavor with fresh herbs and roasted garlic so even if your bird doesn't render a lot of drippings you still have a delicious gravy.

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.

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