Once Thanksgiving dinner is over, I want to just get away from the softer texture and sage-y flavors of a classic turkey .
This BBQ sauce is a fabulous way to use up the meat, especially the dark legs and thighs. It is truly a simple thing to do, even when you come home after a long day working or shopping. Grab your favorite gluten-free bun like these from Rudis, shred some turkey into this sauce. Heat till warm and enjoy.
Once again our lack of gluten can make life just a wee bit easier.
Since we have to use a gluten-free flour to thicken our gravy, it is very easy to stir out any lumps. But to get a flavorful gravy there are a few tricks.
First, use the roasting pan of the turkey as the gravy making pan. This insures that we don’t miss any of the darkened bits on the bottom of the pan from adding their flavor to the gravy.
Second, make the gravy while the bird is resting.
What, You don’t rest your bird? Resting allows all those hot juices in the turkey to settle back into the meat, creating that perfect moist, tender meat that we all crave.
So go ahead and put your turkey on your serving platter, cover it with a tent of foil and let it sit to rest while the gravy takes the focus.
So lets begin:
Recipe: Giblet Herb Gravy
Summary: Gravy, no lumps, best accompaniment to turkey ever.
3 tablespoons Sweet Rice Flour
1 quart Turkey Broth – from giblets
1 teaspoon each fresh Rosemary, Thyme, Sage
1/2 teaspoon black pepper
1/2 teaspoon salt or more to taste
Once you have the turkey resting comfortably on the platter under it’s foil tent, pour the oil and juices from the roasting pan into a pyrex measuring cup or other heat proof pitcher.
Pour off the excess fat from the measuring cup. I tend to leave about 2 tablespoons on top of the meat juices.
Place the roasting pan on a medium flame.
Pour the juices into the pan.
Brown the juices till they are the color of the skin of the turkey.
Using a whisk or gravy tool, stir in the sweet rice flour.
Allow the mixture to cook for 1-2 minutes to absorb all the fats.
Add the herbs, salt and pepper.
Add the broth and allow the gravy to come to the simmer.
Cook for 2-4 minutes.
To make the giblet broth, use 6 cups of water. Add one carrot, one celery stalk and 1/2 onion cut into chunks Bring the water to a simmer and add the heart, neck and all the other bits in the packet from the turkey Except for the Liver. Allow them to simmer till the turkey juices have browned. Strain into a measuring cup.
Sometimes, I add in a bit of garlic along with the herbs, Sometimes I use a bit of white wine too. Feel free to make this your own by including your favorite gravy additions like mushrooms or shallots
Summary: I use this sauce on almost anything from vegetables to pasta. The real trick it to never get it truly hot or it will separate, unless you add the secret ingredient.
One organic lemon
8 tablespoons (1 stick ) unsalted organic butter- cut into pats
1 clove garlic minced (optional)
1 teaspoon fresh thyme
Secret ingredient- 1/2 teaspoon of sweet rice flour
Wash the lemon, then grate off the peel.
Cut the lemon in half, squeeze out the juice, removing all seeds
In a small pan, warm the butter till you can just beat the butter into a smooth paste.It should not be melted!
If you want garlic, add it to the pan now.
Remove the pan from the heat.
Stir in the lemon peel, thyme and lemon juice.
Hold the sauce at room temperature till you want to serve it.
Reheat to bring it back to the soft spreadable stage before patting it on your vegetables.
If you are concerned about it melting, feel free to add the sweet rice flour. This fine flour will keep the butter in suspension . I tend to vary this sauce quite a bit by selecting other herbs like sage, basil, and rosemary
So tonight I had just a little time to get a tasty meal on the table. Thank goodness I take after my mom! She taught me to always have pasta and some simple things around the house so dinner can be “poof done”.
So when we got home from violin lessons and just wanted to eat, I started this dinner.
Organic brown rice spaghetti topped with a walnut, cream, parmesan and parsley sauce served with garlicy sauteed kale was on the table in 1/2 hour. YIpee!
If you want to make this wonder,
Use one package of Trader Joes or Tinkyada spaghetti and cook it according to the package.
Drain and leave it in the colander as you make the sauce.
Use 1/2 pint of half and half, 1 cup of walnut pieces, one bunch of chopped parsley and 1/2 cup of parmesan.
Put these into the hot pot and stir to warm.
Add back in the pasta, stir to coat and serve.
Yes it is very simple. Even my daughters can make this one if I drain the pasta.
The greens are just as simple.
Use one bunch of kale of your choice.
Chop the stems separate from the leaves.
Saute the stems 1st for 1 minute in 2 Tablespoons of olive oil
Then add 6 chopped cloves of garlic. Stir for another moment.
Add the chopped leaves and stir and cook till wilted.
serve on the side of the pasta.