Mushroom Onion Gravy

The simplest gluten/grain free, non-dairy and most delicious gravy I have made yet. Thanks to my friend Hope, whose brilliant husband, Marty, a chef, uses. This technique for gravy. If you grill, the flavor from the turkey drippings and addition of bone broth makes it rich and delicious. Or, roast the vegetables in the oven and proceed with blender directions from there. No need for roux or other thickeners, because the natural pectins of the vegetables and collagen in the broth make it so thick, you may need extra broth to achieve your desired consistency.

Yield: 12

Living Delish & Nutrish: Tina Wells

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Mushroom Onion Gravy for Grilled Turkey

Prep time: 15 MinCook time: 3 MinTotal time: 18 Min

Ingredients

• 1 pound mushrooms, cleaned and diced (I prefer Baby Bella mushrooms)
• 1 large onion, diced
• 2 medium sized carrots, peeled and diced
• 1 cup chicken bone broth or turkey stock

Method

1. Be sure to dice the vegetables to the same size so they cook evenly.
2. Place the vegetables into the roasting pan, spread evenly, and place the turkey over the vegetable bed.
3. Roast or grill along with the turkey, stirring occasionally to cook evenly.
4. While the turkey is resting, place the vegetables and all liquids into a high speed blender, food processor or large measuring cup to blend with a stick blender.
5. Process until smooth, scraping down sides. Add the chicken bone broth or turkey stock until smooth and desired gravy consistency. You may not need all of the broth, Serve warm.

Pro Tip

The cook time could be longer if roasting, rather than grilling, the turkey. You may need to add some stock or bone broth to the vegetables to keep them from drying out during roasting process.

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