This week I have the privilege of sharing gluten-free holiday recipes created by Chef Cat Cora. Today's recipe is a delicious Gluten-Free Leek and Herbed Turkey Gravy.
This gluten-free turkey gravy is thickened with Betty Crocker™ All-Purpose Gluten-Free Rice Flour Blend. The gravy is made with leeks, wine, and herbs which creates a gravy that is so flavorful that nobody will even notice it is gluten-free.
Leeks and herbs lend fabulous flavor to this update on traditional gravy. Everyone will be a fan, whether they avoid gluten or not.
Gluten-Free Leek and Herbed Turkey Gravy Recipe
Ingredients
- Pan juices from Roasted Turkey
- ½ cup diced leeks (white and pale green parts only)
- 1 cup dry white wine
- 2 cups Progresso® chicken broth (from 32 oz carton)
- ¼ cup Betty Crocker™ All-Purpose Gluten-Free Rice Flour Blend
- 1 tablespoon finely chopped Italian parsley
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- ½ teaspoon salt
- ¼ teaspoon pepper
Directions:
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- In roasting pan, heat pan juices over medium-low heat to a simmer. Stir in leeks; cook and stir 2 to 3 minutes. Stir in wine, scraping up any roasted bits from the bottom of pan; let simmer 5 minutes.
- Stir in 1 cup of the broth; continue to simmer 2 to 3 minutes. Meanwhile, whisk rice flour blend into the remaining broth until smooth. Whisk flour mixture into leek mixture; cooked and stir 2 to 3 minutes longer or until thickened. Stir in herbs, salt, and pepper.
Printable Recipe for Leek and Herbed Turkey Gravy
Gluten-Free Leek and Herbed Turkey Gravy Recipe
Ingredients
- Pan juices from Roasted Turkey
- ½ cup diced leeks white and pale green parts only
- 1 cup dry white wine
- 2 cups Progresso® chicken broth from 32 oz carton
- ¼ cup Betty Crocker™ All-Purpose Gluten-Free Rice Flour Blend
- 1 tablespoon finely chopped Italian parsley
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In roasting pan, heat pan juices over medium-low heat to a simmer. Stir in leeks; cook and stir 2 to 3 minutes. Stir in wine, scraping up any roasted bits from the bottom of pan; let simmer 5 minutes.
- Stir in 1 cup of the broth; continue to simmer 2 to 3 minutes. Meanwhile, whisk rice flour blend into the remaining broth until smooth. Whisk flour mixture into leek mixture; cooked and stir 2 to 3 minutes longer or until thickened. Stir in herbs, salt, and pepper.
More Gluten-Free Gravy Recipes
Easy Gluten-Free Turkey Gravy Recipe
Cat Cora made television history as the first female Iron Chef on Food Network’s Iron Chef America, and most recently became the first woman to be inducted into the American Academy of Chefs® Culinary Hall of Fame. She is an accomplished author, restaurateur with six dining establishments, avid philanthropist and television host. Cora has authored three successful cookbooks, and one children’s book. She has appeared in a number of hit TV food shows, including Food Network’s Melting Pot; Kitchen Accomplished; NBC’s Celebrity Cooking Showdown; and Bravo’s Around the World in 80 Plates. In 2004, she founded Chefs for Humanity, a non-profit organization dedicated to reducing hunger worldwide by supporting humanitarian relief and promoting nutrition education. Cora grew up in an intimate Greek community in Jackson, MS, where she developed a passion for the culinary arts while watching her family infuse Southern spices with Mediterranean delicacies. She resides in Santa Barbara, CA, with her wife and four sons.
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