The one thing I stressed out about on my first gluten-free Thanksgiving was the gravy. We always spend that holiday with good friends (and good cooks), no way was I going to ask them to make gluten free gravy just for me. So, I purchased some in a small carton at our local health food store, it was awful, really salty with no flavor and a really weird consistency.
I am hosting this year, and have been souring every Thanksgiving themed magazine I can get my hands on. Food and Wine November issue grabbed me with their “Bacon Shallot Gravy”. It is not gluten free, however I have been having great success stirring masa flour into soups and stews to thicken them, so I thought “why not gravy?”. Works perfectly.
And, you can make it 1-3 days in advance if you want. I don’t know about you, but one less thing to fuss with while trying to get all the dishes to hit the table at the same time, while still hot, is fine with me.
Have a wonderful Thanksgiving.
- 2 Tbsp. extra virgin olive oil
- 4 strips thick cut bacon, cut into thirds
- 1 cup minced shallots, 2 large
- 1 large thyme sprig
- 1/3 plus 2 tsp corn masa flour
- 1/2 cup dry white wine
- 4 cups turkey or chicken stock
- 1/2 tsp sweet paprika
- 2 Tbsp. unsalted butter
- In a large deep skillet, heat the olive oil and add bacon, shallots, thyme and big pinch of salt.
- Cook over moderate heat, stirring occasionally, until the shallots are browned and the bacon is just about crisp. About 10 minutes.
- Sift the masa flour into skillet and stir until completely combined and absorbed.
- Stir in the wine and cook until thick, about 1 minute.
- Gradually stir in the stock, add paprika and bing to a boil.
- Simmer over medium heat stirring every now and then for 10 minutes.
- Remove from heat and stir in the butter, season generously with salt and pepper.
- Pour through fine mesh into storage container or saucepan for re-heating later.
- Can be refrigerated for 3 days. Reheat gently, stir in a few tablespoons of water if too thick.