This easy paleo gravy comes together fast and is perfect for Thanksgiving or anytime! This healthier gravy is Whole30, paleo, gluten free, grain free and dairy free. An immersion blender gets your gravy perfectly smooth.
For years I use to “wing it” with the gravy on Thanksgiving. And it never turned out JUST right – there were always problems!
Which is why I decided to finally come up with a great, reliable recipe for Paleo and Whole30 turkey gravy that works every time.
It’s as much for me to have for reference as it is for you!
I have a terrible memory when it comes to recipe measurements, and it gets even worse when the pressure of Thanksgiving dinner is on!
This gravy is both easy to make and has all the flavors you want. Let’s get into the details!
What You Need to Make This Paleo Gravy
I used both fresh onions and garlic AND arrowroot starch to thicken this gravy.
I love the added flavors of the onions and garlic, plus using a bit less starch and still getting a thick gravy. But not too thick – TOO thick gravy happens to be a pet peeve of mine!
Here’s everything you’ll need to prepare this paleo gravy:
- ghee, butter, or turkey drippings
- onion
- garlic
- arrowroot starch
- chicken or turkey broth or stock
- dried poultry seasoning
- coconut aminos (optional)
- Sea salt and black pepper
How to Make Paleo and Gluten Free Gravy
I recommend using a larger saucepan for this gravy since the recipe makes a lot, AND it won’t be messy when using your immersion blender to smooth it out.
Heat a large saucepan over medium heat and add the cooking fat. Add in the onions and garlic and cook until soft and fragrant.
Whisk in the arrowroot and cook until bubbly. Whisk while slowly pouring in the broth or stock, then add poultry seasoning and coconut aminos. Bring to a boil while stirring to thicken. Lower to a simmer and simmer another minute, then remove from heat.
To make the gravy smooth, you can use an immersion blender right in the saucepan to puree.
Alternatively, you can transfer the gravy to a blender to puree. Once smooth, add salt and black pepper to taste.
Can I Make this Gravy Ahead of Time?
Yes! The gravy can be kept in the refrigerator in a tightly lidded container for up to 3 days. Reheat gently in a saucepan over medium heat while stirring.
What if I Don’t Have Fresh Onions and Garlic?
You can make this gravy without the onions and garlic, but you’ll need a bit more arrowroot starch to thicken the gravy enough – 2 more teaspoons than the recipe states.
You’ll also want to add a dash of garlic and onion powder with the poultry seasoning for flavor.
I hope this gravy becomes a go-to recipe for you as it has for me! Happy cooking (and happy Thanksgiving if you’re making this for the holiday!)
Best Paleo Gravy {Whole30, Grain Free}
Best Paleo Gravy {Whole30, Gluten Free}
Ingredients
- 3 tablespoons ghee butter, or turkey drippings
- 1 medium onion chopped
- 3 cloves garlic chopped
- 3 tablespoons arrowroot starch
- 24 oz chicken or turkey broth or stock
- 1/4 teaspoon dried poultry seasoning
- 2 teaspoons coconut aminos optional
- Sea salt and black pepper
Instructions
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Heat a large saucepan over medium heat and add the cooking fat. Add in the onions and garlic and cook until soft and fragrant - 2-3 minutes.
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Whisk in the arrowroot and cook until bubbly. Whisk while slowly pouring in the broth or stock, then add poultry seasoning and coconut aminos. Bring to.a boil while stirring to thicken. Lower to a simmer and simmer another minute, then remove from heat.
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To make the gravy smooth, you can use an immersion blender right in the saucepan to puree. Alternatively, you can transfer the gravy to a blender to puree. Once smooth, add salt and black pepper to taste. Serve right away and enjoy! Gravy can be kept in the refrigerator in a tightly lidded container for up to 3 days. Reheat in a saucepan over medium heat.
Nutrition
Want More Paleo Thanksgiving Recipes? Try One of These!
Garlic and Herb Mashed Cauliflower
Butternut Squash and Sausage Stuffing
“Cornbread” Thanksgiving Stuffing
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HI Michele! I love your recipes!! I have a question about the gravy and arrowroot. So I have heard if you heat the gravy for too long after adding arrowroot that it will break down and become very thin and runny again. Have you had this experience? Every time I try to use it I don’t have much luck. But I will try your method!
I found that to be the same with me. Not sure how to thicken it. Any ideas before Thanksgiving????
This is very much like the gravy I’ve made for years. A tip I’d like to share is that I make it in the turkey pan (over 2 burners on my stove) stirring with a slotted spoon. I don’t remember it ever clumping. No need for an immersion blender or blender.
very tasty gravy! it took a while for it to get bubbly after adding the arrowroot, and meanwhile the saucepan burned (but was able to be cleaned) & i had to switch it out to another saucepan before bringing to a boil. not sure why that happened but it was a delicious recipe! i used fat from homemade turkey broth instead of ghee. it wasn’t very thick, but that could be to do with some of the arrowroot burning to the pan. still very yummy!
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This is a godsend! So easy and quick to prepare, and delicious! Everyone loved it. Never will I buy awful jarred gravy again.
Hi. Would love to try this. Does the arrowroot starch make it gel like (which my hubby just detests)? Thanks. Happy New Year!
My whole family raved! Served it over riced cauliflower and the youngest asked for seconds for first time ever. I was out of poultry seasoning and omitted the aminos – instead I used 1 tsp of the Magic Mushroom powder from Nom Nom. Otherwise, followed instrux as outlined. So very smooth and delicious!!! Cooking the fresh onions and garlic in butter gave this gravy amazing-ness. Thank you!
Do you think you can freeze the gravy?