Now at any Thanksgiving table, you will most likely need to ensure that people who follow a variety of diets can enjoy most of the dishes you cook. This savory gravy fits most dietary preferences and restrictions. This rich gravy has no dairy or gluten, but is just as flavorful as the traditional gravy. A healthy diet avoids dairy fat, and now many people don’t want to consume the quick and nutritionally vacant white wheat flour. For this recipe you will use a healthy roux made from olive oil and chickpea flour (a classic roux, often used to thicken gravy, is made with white wheat flour and butter). With this recipe you also avoid the common substitute for roux, corn starch, as much of the corn grown in the U.S. is genetically modified, sprayed with pesticides, and is a generally unhealthy starch source. If organic chickpea flour is available, that is recommended.
32 ounces chicken or turkey stock
2 large garlic cloves, smashed
2.5 tablespoons olive oil
4 tablespoons garbanzo bean flour
1/2 cup pan drippings (from roasting the turkey or chicken)
salt and pepper, to taste
½ teaspoon lemon zest
1 teaspoon chopped fresh sage
Optional: 1/8 teaspoon cayenne pepper, ground
1. In a sauce pot, bring the stock, seasonings, garlic, and pan drippings up to a low simmer.
2. As you heat the stock, place the oil and garbanzo bean flour in a separate small sauté pan. Slowly heat the flour and oil. Put the heat on low as you constantly stir the mixture until it is free of lumps and begins to bubble and slightly froth. Keep stirring the mix for about two to three more minutes. The heat should be low because you don’t want to brown or burn the roux.
3. Make sure the stock is just under a simmer, and whisk in the olive oil-flour mix.
4. While the mixture simmers, stir the gravy until it begins to thicken: this should take about five minutes.
5. Remove the garlic cloves, and add the lemon zest and chopped sage.
6. Taste the gravy, and adjust the seasoning for salt and pepper. Stir in the chopped sage. If you enjoy spicy heat, sprinkle a little ground cayenne pepper to the gravy.