Gluten-Free Leek and Herbed Gravy

The leeks and herbs add a delicious twist to this traditional gravy! MORE+ LESS-

By Pillsbury Kitchens

January 27, 2014

Pan juices from Honey Pomegranate Roasted Turkey

1/2

cup diced leeks (white and pale green parts only)

cup dry white wine

cups Progresso™ chicken broth (from 32 oz carton)

1/4

cup all-purpose gluten free rice flour blend

tablespoon finely chopped Italian parsley

teaspoon finely chopped fresh thyme

teaspoon finely chopped fresh rosemary

1/2

teaspoon salt

1/4

teaspoon pepper

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1

In roasting pan, heat pan juices over medium-low heat to a simmer. Stir in leeks; cook and stir 2 to 3 minutes. Stir in wine, scraping up any roasted bits from bottom of pan; let simmer 5 minutes.
2

Stir in 1 cup of the broth; continue to simmer 2 to 3 minutes. Meanwhile, whisk rice flour blend into remaining broth until smooth. Whisk flour mixture into leek mixture; cooked and stir 2 to 3 minutes longer or until thickened. Stir in herbs, salt and pepper.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Using the pan drippings after glazing the turkey with the pomegranate-honey mixture results in a slightly sweet gravy. For a more traditional flavor, remove the pan drippings before glazing the turkey.