Gluten, Dairy, Soy, Corn Free
Thanksgiving Dinner Recipes
(Yes, it tastes great, nobody will ever know!)
3 TBSP olive oil
1 ½ pounds onions, chopped
4 cups of Golden turkey stock (see recipe)
½ cup coconut flour
The coconut flour should not raise your blood sugar. You can use Gluten Free All Purpose Flour (Bob’s Red Mill is what I usually use.) Even though this is gluten free, the flour will make your blood sugar go up but not as high as if you used regular wheat flour. If you are a diabetic please use sparingly.
- Heat oil in a medium skillet over medium-high heat. Add onions, sauté until translucent. Reduce heat to medium-low and cook until deep brown, stirring occasionally about 30 minutes. Set aside.
- Remove the turkey neck, heart, and gizzard from roasting pan. Pull the meat off the neck, chop neck meat, heart, and gizzard and reserve for gravy. Pour pan juices into 8 cups measuring cup. Spoon off the fat from the surface, reserving ½ cup of fat. Add enough turkey stock to the pan juices to measure 5 ½ cups total.
- Place roasting pan over 2 burners on medium heat. Add ½ cup of reserved fat and ½ cup of flour to the pan. Wisk until the roux is light brown, about 2 minutes. Whisk in stock mixture. Bring to a boil, scraping up browned bits and whisking. Boil until gravy coats the spoon, stirring occasionally, about 5 minutes. Add chopped neck, heart, and gizzard. Season with salt and pepper.