November 23, 2010 by Flora Dawn
I know making gravy is one of those things that stresses out many home cooks. But making gravy can be very simple, and in fact, gluten free gravy is super easy.
This recipe is my take on the Argo recipe, which I believe has been on their cornstarch packages for years. It is quick, easy and really good.
The trick to using cornstarch is to make a “slurry” before you add to the hot liquid. That simply means you have to dissolve the cornstarch in a small amount of liquid and stir til it’s completely smooth. Also, cornstarch reaches it’s thickening potential after it has boiled, so you have to turn up the heat and stir!
Although many people prefer to use the roasting pan they cooked the meat in, I find it easier to use a non-stick skillet to make gravy. I think it gets smoother and, of course, doesn’t stick.
Turkey, mashed potatoes & gravy, broccolini, and wild rice spoon bread are pictured below.
Easy Cornstarch Gravy
If you prefer, you can increase the amount of drippings and use less or no broth (that is what I do to make a richer tasting gravy).
- 2 tablespoons turkey (or other meat) drippings
- 2 cups broth or water + bouillon
- 2 tablespoons corn starch
- 1/4 cup cold milk or water
- poultry seasoning, salt, and pepper, or other herbs, optional
- In a pan combine dripping and broth (if using the roasting pan, be sure to scrape up all the browned bits. They add lots of flavor) and cook over medium heat.
- In a small bowl, combine cornstarch and milk and stir until smooth. Using a whisk, whisk the cornstarch slurry into broth and bring to a boil, stirring constantly, until mixture thickens, about 1 minute.
- Taste, and season if desired.