Don't throw out the pan! Those turkey drippings are the key to your best gravy yet. Gluten free or Paleo? We have a version here for you too.

Makes 3 cups

Ingredients

• 1 roasting pan with turkey drippings
• 1 cup dry white wine
• 1 teaspoon Tessemae’s Slow Roasted Garlic
• 4 cups chicken stock
• ½ cup all purpose flour or 1 tablespoon tapioca flour
• coarse salt and fresh ground pepper

Method

1. Transfer your turkey from the pan to a serving platter or cutting board. Remove and discard giblets. Place the pan on the stove across two burners, over medium-high heat. Bring drippings to a boil and cook, scraping up the browned bits with a wooden spoon, until thickened and syrupy. Add the wine to the pan and cook, stirring constantly, until syrupy, about 8 minutes. Stir in the Slow Roasted Garlic.
2. If you are using all purpose flour, stir it in now until smooth. If you are using tapioca flour, just move to the broth.
3. Whisk in the chicken broth and bring to a simmer. Cook, whisking constantly, until flavors meld and liquid is thickened, about 15 minutes. If using the tapioca flour, mix it with a little chicken broth in a small bowl and whisk it into the pan until smooth.
4. Season generously with salt and pepper. Keep the gravy warm (but not simmering!) and whisk well before serving.