If you’re looking for an easy, flavorful gravy, you’ve come to the right place. I recently perfected my Bone Broth Gravy and it’s not only the most savory, gluten-free and dairy-free gravy, it’s mouthwateringly delicious and the best addition to all your favorite Thanksgiving mains and sides.
THE GRAVY THAT HOLDS IT ALL TOGETHER
Everyone has their Thanksgiving foodie favorites (it’s the potatoes for me), but I think one thing we can all agree on is no Thanksgiving meal is complete without a really good gravy. I can’t be the only one that will essentially pour it over top my entire plate, right?
I’m telling you, my Bone Broth Gravy (Gluten-Free and Dairy-Free) will be the biggest hit at any Friendsgiving and family holiday gathering.
It’s one of the most essential Thanksgiving meal components – the *gravy* that holds it all together – and I can’t get enough.
Seasoned with fresh herbs like sage and thyme, dried rosemary, shallot and garlic, you can’t go wrong.
AN EASY AND DELICIOUS BONE BROTH GRAVY
Now, the base of this super savory and delish gravy is obviously bone broth. I used a turkey bone broth for this recipe, but you could also use a chicken bone broth.
If you know me, you know I’ll take every opportunity to incorporate bone broth into any recipe. Bone broth is like liquid gold: rich in protein, collagen, electrolytes, vitamins and minerals, and so flavorful.
I can’t hype up bone broth enough, and while I’ll spare you all the deets here, if you’re interested, I get deeper into it in this blog post: Breaking Down The Differences Between Bone Broth, Stock & Broth.
Anyways, what I’m deeming a “secret” ingredient in this recipe is the addition of coconut aminos. With no noticeable coconut taste, it’s a less salty, slightly sweeter gluten-free soy sauce alternative that adds just the right touch of flavor.
And what’s probably the best part about this gravy recipe is how easily it comes together. Takes just about 20 minutes to whip up, and boom, you’ve got the star of the show ready to go. Pour it over some (or all) of your plate, and ENJOY!
INGREDIENTS YOU’LL NEED:
- Ghee
- Shallot
- Garlic cloves
- Fresh sage
- Fresh thyme
- Dried rosemary
- Kosher salt
- Pepper
- Cassava flour (or sub 1:1 gluten-free flour)
- Low-sodium turkey bone broth
- Fresh lemon juice
- Coconut aminos
HOW TO MAKE MY BONE BROTH GRAVY (GLUTEN-FREE, DAIRY-FREE)
In a large skillet with tall sides, heat over medium. Add the ghee and once melted, add the minced shallot. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes.
Add the garlic, sage, thyme, dried rosemary, salt, and pepper. Cook until the garlic is fragrant, about 1 minute.
Add the cassava flour, sprinkling over the surface of the pan. Stir constantly, allowing the flour to toast and become a light golden brown, 1 to 2 minutes.
While whisking, pour in the bone broth, lemon juice, and coconut aminos. Whisk to combine. Bring the mixture to a simmer. Once simmering, continue to cook, whisking constantly, until the gravy has thickened enough to coat the back of a spoon, 4 to 5 minutes. Serve immediately. Enjoy!
To Prep Ahead:
If you want to prep ahead, you can make the gravy, and allow it to cool entirely before transferring to an airtight container. The gravy will store well in the fridge for 3-5 days.
To reheat, add to a medium saucepan. Heat over medium-low. Once warm, add broth in ¼ cup increments until the gravy thins to the consistency of your liking. Taste for seasoning and salt as needed.
WHAT TO SERVE WITH MY BONE BROTH GRAVY
Although I kinda feel like I could eat this gravy on its own like a soup (lol), here are some delish side dishes that pair well with my Bone Broth Gravy. Don’t be afraid to go with a heavy pour on top of any or all of these!
- Sourdough Sausage & Mushroom Stuffing
- Creamy Buttery Mashed Potatoes
- Crispy Buttery Broccolini
- Potato Gratin (dairy-free)
RECIPE SUBSTITUTIONS & QUESTIONS
If you don’t need the gravy to be gluten and dairy-free, you can use all-purpose flour and unsalted butter instead of the cassava flour and ghee. If using butter instead of ghee, just make sure you watch the heat more closely since the milk solids in butter can burn easily.
Chicken bone broth can be used instead of turkey bone broth too. Alternatively, if you’ve made a fresh turkey or roasted chicken, you can use the drippings, and in that case may need to adjust the other seasonings to taste, and/or add bone broth as needed to achieve the desired texture.
WHAT IS CASSAVA FLOUR ?
Cassava flour is a gluten, grain and nut-free flour that tends to be favored in paleo, gluten/grain-free cooking and baking, as it’s the most similar to wheat flour (of GF flours). Cassava is a root vegetable and it’s made into flour from the entire cassava root being dried and ground (into flour.)
CAN I MAKE MY OWN BONE BROTH?
Yes, you can! I generally tend to go the store-bought route to save time (there are a lot of great organic, clean brands out there, like Kettle & Fire), but you can definitely make your own at home ahead of time. This is typically done by simmering marrow-rich animal bones – like chicken, beef, or turkey – for hours.
HERE ARE MORE DELICIOUS SIDES YOU’LL LOVE:
Cornbread Skillet (gluten-free)
Bone Broth Gravy (Gluten-Free, Dairy-Free)
Equipment
- large skillet with tall sides
Ingredients
- 4 tablespoons ghee
- ½ cup minced shallot, about 1 large shallot
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh sage
- 1 teaspoon fresh thyme
- ½ teaspoon dried rosemary
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 5 tablespoons cassava flour, or sub 1:1 gluten-free flour
- 4 cups low-sodium turkey bone broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon coconut aminos
Instructions
- In a large skillet with tall sides, heat over medium. Add the ghee and once melted, add the minced shallot. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes.
- Add the garlic, sage, thyme, dried rosemary, salt, and pepper. Cook until the garlic is fragrant, about 1 minute.
- Add the cassava flour, sprinkling over the surface of the pan. Stir constantly, allowing the flour to toast and become a light golden brown, 1 to 2 minutes.
- While whisking, pour in the bone broth, lemon juice, and coconut aminos. Whisk to combine. Bring the mixture to a simmer. Once simmering, continue to cook, whisking constantly, until the gravy has thickened enough to coat the back of a spoon, 4 to 5 minutes. Serve immediately. Enjoy!
To Prep Ahead:
- If you want to prep ahead, you can make the gravy, and allow it to cool entirely before transferring to an airtight container. The gravy will store well in the fridge for 3-5 days.
- To reheat, add to a medium saucepan. Heat over medium-low. Once warm, add broth in ¼ cup increments until the gravy thins to the consistency of your liking. Taste for seasoning and salt as needed.
