Makes about 4 cups Difficulty
3-1/2 cups Chicken stock or turkey stock 1/2 cup dry red wine 1/4 cup plum jam 3 Tablespoons gf flour Salt and freshly ground black pepper to taste
This gravy is made from pan drippings from roasted turkey or chicken(see Plum-Glazed Roast Turkey). Add red wine to the pan and deglaze the pan by boiling over medium high heat, stirring and scraping up the browned bits on the bottom of the pan. Continue to boil until the wine is reduced by half. Pour the contents of the roasting pan through a fine mesh sieve into a large glass measuring cup. Whisk in the jam and enough Chicken stock (or turkey stock) to the pan to equal about 4-1/2 cups. Whisk together the reserved fat and the gf flour in a large saucepan. Cook the roux over medium low heat, stirring, for about 2 minutes. Add the hot stock mixture in a fast stream, whisking constantly to prevent lumps; simmer, whisking constantly, until thickened, about 5 minutes. Stir in any turkey juices accumulated on the platter and simmer for 1 minute. Adjust seasonings to taste with salt and freshly ground black pepper.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this flour please click the link below in our Recommended Tools section.