Veggie Gravy (Edit recipe)

Where's all my gravy lovers? I love watching the look on their faces when I tell them the gravy they are enjoying on their turkey and mashed potatoes is made of veggies! This Veggie Gravy is seriously too good to be true! I've been making it this way for years and even the most devout veggie haters had no clue that they were eating veggies! If you are roasting a turkey or even a whole chicken, you have got to try this gravy!

15 minutes

4 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	56
Fat:	2 g
Carbohydrates:	5 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	557 mg
Fiber:	2 g
Sugars:	3 g
Calculated for total recipe.

by Penny's Primal

View original recipe

Serves: 12-14

Ingredients

2 whole Onion, large, peeled & quartered
5 pieces Celery, cut in 3" pieces
5 whole Carrots, cut in 3" pieces
1 - 2 whole Parsnip, peeled & cut in 3" pieces
10 - 8 oz White Mushrooms, left whole
6 - 8 cloves Garlic, peeled & left whole
2 - 3 quart Chicken Bone Broth, or turkey or vegetable broth, see note
2 tsp Salt
1 tsp Black Pepper
1 tsp dried Thyme
1 tsp dried Sage

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Layer veggies in the bottom of your turkey roasting pan
Pour broth over
Sprinkle with spices
When basting turkey, be sure there is enough liquid keep the veggies covered, adding more broth as needed
When turkey is done roasting, move the veggies & broth to a saucepan
Immersion blend till creamy & smooth, adding more broth as needed to thin out to desired consistency
Salt & Pepper to taste
Note that cooking time will vary based on the size of your turkey being roasted
Enjoy this recipe by Penny's Primal!