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Paleo Turkey Gravy

White sweet potato fills in for the flour, you can add a dash of cream if desired.

Ingredients

  • 1 large white sweet potato, peeled and finely chopped
  • 2 quarts chicken stock with fat, divided
  • pan drippings from the turkey
  • 1⁄4 teaspoon sea salt to taste

Directions

  1. The day before Thanksgiving, simmer the sweet potato in a small saucepan until soft (about 15 minutes).
  2. Drain, cool and place in refrigerator uncovered overnight to dry out.
  3. Bring chicken stock to a simmer, reserve 1 cup for deglazing.
  4. Using an immersion blender, add sweet potato a little bit at a time to achieve desired thickness.
  5. Once the turkey has been roasted and removed from the oven, deglaze the roasting pan with 1 cup of chicken stock, strain and add to gravy.
  6. Salt to taste and keep warm on stove.
  7. If the gravy separates, blend before serving.