Turkey is not complete without gravy! You can make traditional gravy, like ours from last year, or give this paleo friendly pureed gravy a try. For this recipe, you gotta roast some veggies with the bird. You make the gravy by pureeing them with all of the juices!
What you need:
1 roasting pan with turkey drippings and root vegetables (from our Grilled Lemon Garlic Turkey recipe)
1 cup hard cider
1 cup chicken stock
1 tablespoon Tessemae’s Slow Roasted Garlic
coarse salt and fresh ground pepper
What to do:
Transfer the veggies and pan drippings to a blender. Add the cider, stock, and Slow Roasted Garlic. Puree until very smooth. If you want super smooth gravy, strain the mixture through a fine mesh sieve.
Pour the mixture into a saucepan and bring to a simmer. Cook until the gravy reaches your desired consistency, then season with salt and pepper. Keep the gravy warm and whisk well before serving.
Makes 2 cups