T-minus 3 days until Thanksgiving! Do you have an easy gravy recipe to serve with your Thanksgiving turkey? If not, now is definitely the time to start planning the gravy, as well as all other finishing touches.
Keep in mind the finishing touches are often what make a holiday meal so memorable.
Well, ok, the people you have at the table are also important too! But even if you can’t control what Uncle Dick says to Aunt Jane at the Thanksgiving table, one thing you can take control of is the gravy…
An Easy Gravy Recipe…with 2 Surprise Ingredients
If you are hosting THE biggest culinary event of the year, you already have plenty on your plate, so the last thing you need is to complicate matters with a too-tricky gravy. Having said that, the gravy IS a very important element of any Thanksgiving dinner. so making sure you pour a good one should be a top priority. The gravy recipe below is not only easy to make, it has the most unusual combination of silkiness, richness, savoriness….and…healthfulness.
I almost left out the “healthfulness” part because I know for some people (especially on Thanksgiving!), the last thing they want to eat is something that is “healthy.” If you fit into this category, then forget I even mentioned it and just go ahead and trust me that the qualities of silky, rich and savory really do apply.
But, if you are intrigued as to how this easy gravy recipe can be both rich and healthy, it’s two surprise “superfood” ingredients will definitely make for lighthearted table talk…
The Back Story Behind My Gravy Recipe
Creating healthy Thanksgiving recipes is one thing, but trying to come up with a healthy gravy that is also easy is another thing altogether.
I originally developed this gravy recipe for Natural Health magazine’s 2009 Thanksgiving issue with Dr. Oz. My assignment was to incorporate ten of Dr. Oz’s favorite superfoods into a full Thanksgiving feast that was easy to prepare. In this case, I incorporated two of the superfoods from Dr. Oz’s list, pomegranates and rutabagas.
Although my gravy recipe is totally unconventional, it got unbelievable rave reviews from so many readers. Pureed rutabaga lays the foundation for a full-bodied, voluptuous and satiny gravy while the pomegranate delivers a sweetly pungent and unexpected zest of flavor. I knew it was a winner when several of the staff members at the magazine—who claimed to be die-hard gravy fans—said it was one of the best gravy recipes they had ever had! While this is not your grandma’s gravy, it just might become your family’s favorite…
If you plan to make the gravy, it is super important to make sure you use fresh rutabaga, which is absolutely essential to the flavor and texture. You want to look for unwaxed organic rutabaga roots. Avoid rutabagas that have been waxed as wax is often used to prolong the shelf life of the rutabaga but it also often seals in rot and mold. Waxed rutabagas are not reliably fresh.
What Is the Best-Tasting (& Healthiest) Turkey to Serve with Your Easy Turkey Gravy?
A good gravy can go a long way to mask a less-than-perfectly moist turkey, but any way you pour it, your gravy is going to taste a whole lot better if it is served with the very best turkey. There are recipes galore online telling you all about how to cook the perfect turkey, but not too many tell you how to BUY the best turkey for the best results (from both a health-standpoint AND taste standpoint.) Before you buy shop for your Thanksgiving turkey, be sure to read these 4 important turkey-buying rules.
Once you have the perfect turkey, you can get to work making this easy gravy recipe….Print
- 1 cup defatted turkey broth (see directions below)
- 1½ cups chopped organic un-waxed rutabaga (peeled, cut into ½ inch cubes)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons 1-for-1 gluten free flour (like this one from King Arthur)
- 2 tablespoons all-natural orange marmalade
- ½ cup plus 1 tablespoon pomegranate juice (not from concentrate)
- ¼ cup dry white wine
- Unrefined sea salt (to taste)
- White pepper (to taste)
- Pour all of the drippings (turkey juices plus fat) from the bottom of the pan into a gravy separator or measuring cup. Spoon off the fat and discard it, reserving 1 cup turkey broth. Set aside.
- Cook rutabagas in a large pot of boiling salted water until tender, about 15 minutes. Drain rutabagas and transfer to a food processor or blender; process until chopped but still chunky. Set aside.
- Add olive oil and flour to a medium-sized saucepan; heat over medium-high heat, whisking constantly, for 2 minutes. Stir in the rutabaga puree.
- Add turkey broth to the rutabaga mixture. Stir in the marmalade, pomegranate juice and wine. Simmer the sauce for 25 minutes. Season with salt and white pepper to taste. Use a handheld stick blender to process into a smooth gravy. Serve warm.
A Complete “Clean Cuisine” Thanksgiving Menu
And finally, if you still need help planning the rest of your feast, our complete Clean Cuisine Thanksgiving menu featuring gluten-free and dairy-free recipes can be found HERE.