Great Gravy (low FODMAP)

5 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Makes 2 Cups • Ok to make-ahead: Steps 1 - 3

With a few fresh herbs and some drippings from your roasting pan, it’s not hard to make low FODMAP gravy that is truly delicious. Making your own gravy ensures you can enjoy it without consequences, and it will complement your turkey perfectly. The make-ahead steps will help you finish it in a snap on the big day. Serve with our Mushroom Sourdough Stuffing and Herb Roasted Turkey Breast.

Ingredients

6 tablespoons salted butter

2 bunches green onions (green part only), chopped

2 tablespoons fresh sage, chopped

1/3 cup gluten-free all-purpose flour (I used King Arthur Measure for Measure*)

3 cups Gourmend low-sodium chicken broth* (use code IBSGC15 for a 15% discount)

Kosher salt* and black pepper*

Pan drippings from roasted turkey

1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio (you may use chicken broth instead if you prefer)

Directions

(1) Prepare the drippings: If you are making this gravy ahead of time, you can roast a turkey breast or a couple of turkey legs to get the drippings that will add such excellent flavor to your gravy. If you’re making this after you’ve roasted a whole turkey, you will have plenty of pan drippings to work with!

(2) Prepare the herbs: Chop the green onions and the sage.

(3) Make the gravy base: Melt the butter in a medium skillet over medium heat. Add the green onions and cook 1 - 2 minutes, stirring frequently, until softened and fragrant. Add the sage and continue cooking for another minute. Sprinkle the flour over the green onions and sage, stirring for 1-2 minutes to cook the flour a bit. Add the broth slowly and bring to a boil, then boil gently for 2 - 3 minutes, or until thickened. Remove from the heat. Taste and lightly season with salt and pepper if needed.

Make-ahead note: At this point, you can allow the gravy base to cool, then store it in the fridge for up to 3 days.

(4) Prepare the pan drippings: To finish the gravy. Once your turkey has finished roasting, remove the turkey from the roasting pan and pour the liquid from the roasting pan into a glass measuring cup.

(5) Cook the gravy: Place the roasting pan over two burners. Add the wine and bring to a boil, scraping up the browned bits on the bottom of the pan. Simmer for 3-4 minutes or until the wine has reduced slightly. Reduce the heat to low and slowly stir in the gravy base until fully combined. Simmer until the gravy is smooth and thickened slightly about 5 minutes. If the gravy is too thick, thin the gravy with the reserved broth (not the fat) from the roasting pan.

(6) Finish: Taste and season with salt and pepper as needed. Serve warm.

Eat and enjoy every bite because you can!

*This post may contain links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

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