This post was last updated on November 13, 2014 to include new images.
Every year, my favorite part of my Thanksgiving meal is the cranberries. It’s my usual.
Well, a few years back, things changed. I went out on a limb and changed up my “usual” gravy recipe.
I know: Watch out. Lacey’s getting adventurous.
I have always made my own homemade turkey gravy by just adding some flour and chicken broth to the turkey drippings. For some reason, I never considered adding in even more flavors, like onion and garlic.
This change was a total success. Love when that happens!
Oh my goodness. I absolutely swoon for this gravy. It’s super easy to make and takes the perfect amount of time while you’re waiting for the turkey to rest.
Okay…and on my green beans too. Try this gravy and you’ll understand. It’s that good, people.
Yay for trying new things!
Oh – and for left-overs, PLEASE try this: Take some sliced turkey, add it to bread with a thick slice of sharp cheddar cheese and then add some (I’d say 1-2 tbsp.) of this gravy on top. This is the best way to enjoy your Thanksgiving left-overs.
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 yellow onion, finely diced
- 1/4 cup chickpea flour
- 1/2 tsp sea salt, plus more to taste
- 1/4 tsp ground black pepper, plus more to taste
- 1 cup turkey drippings
- 1 cup low sodium chicken stock, plus more as needed
Heat olive oil over medium-high heat in a skillet or sauce pan. Add onion and garlic and sauté until very tender and almost golden, about 6-8 minutes.
Add the chickpea flour, sea salt, and pepper, and stir to combine. Cook for 2 minutes, stirring frequently.
- Add the turkey drippings and broth. If there are not enough turkey drippings to make a full 1 cup, add additional chicken broth. Stir to combine.
- Cook until mixture has thickened, about 8-10 minutes.
Transfer to a blender and blend until smooth.
- Serve immediately.
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