HF/LC Thanksgiving Gravy

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HF/LC Thanksgiving Gravy


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Old 11-15-2012, 05:23   #1
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Default HF/LC Thanksgiving Gravy

I made this tonight with a pork roast, but it would be just as good with turkey. Even my husband liked it, and he's an avowed coconut hater. Measurements are approximate, as I'm estimating after the fact (because in the event I just dumped stuff into the pan).
Makes about 1 cup of gravy - scale up accordingly.

1/4 cup pan drippings *do NOT de-fat)
1 1/2 - 2 T coconut flour
1/2-3/4 cup heavy cream
dashes of onion and garlic powder
salt and freshly ground black pepper

Pour drippings into a skillet and heat to a simmer. Sprinkle in the coconut flour and cook, stirring constantly, until the flour is a rich golden brown, being careful not to let it burn. Add the cream a small amount at a time, until it's the consistency you want. Season with salt and pepper, add the onion and garlic powders (with a light hand) and simmer until thick and creamy.

By the way, for those of you that don't eat dairy - I posted an awesome non-dairy pumpkin pie on my website today.

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Last edited by Abra; 11-15-2012 at 05:27.
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Old 11-15-2012, 11:26   #2
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Splendid! So coconut flour thickens as well as wheat flour? That's great news for my gumbo & other soup/stew recipes which rely on browned flour/roux for not only thickening, but color and flavor. Gotta try this right away . . . thanks, Abra!




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Old 11-15-2012, 19:08   #3
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Gosh, I've wanted to make a pot of gumbo, but NOW I can, thanks to you!

Thanks to you!




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Old 11-16-2012, 04:18   #4
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Well, I'm guessing that it's not just the coconut flour, but also the thickening produced by the reduction of the cream. I haven't tried it with broth or anything else, I think the cream is the real secret. I look forward to hearing about your roux trials.

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Old 11-16-2012, 05:18   #5
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I'll try it with my steak soup . . . it has no cream, and it's on the menu for next week when we have some more kids here all week. If they don't like soup, they're gonna be in trouble - three different soups planned!




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Old 11-16-2012, 06:57   #6
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And besides this, what ate they? It's soup weather and I'd like some in the freezer!




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Old 11-16-2012, 07:45   #7
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I have a problem in planning new dishes for each day, but now that our kids are all in their '40s & '50s, they don't eat like horses the way they did a few years ago. I think I need to start planning for the leftovers! And there will be turkey day leftovers, even though it's only about a 10# bird. I think I'll knock off a coupla casseroles & leave the soups in place . . . there's really nothing like soup when the temps starting to dip. I'm doing your potato soup, Pat, and the other one I'll do is Cream of Jalapeņo.

A coupla nights before Jon & Janey left, we had a clean-out-the-fridge dinner & dragged out all the leftovers from the week - didn't try to camouflage or anything - just put 'em out there. The kids thought it was a fine meal!




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Old 11-16-2012, 14:39   #8
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Last night I just made a quick sauce for some pork loins. Deglazed skillet with a bit of water. Pat of melted butter added some coconut flour for the roux. Brought the heat down and went with straight cream salt and pepper to taste while adding flour and cream to get the right consistency. What I noticed was in heavy cream the coconut flour seemed to thicken more than normal flour. Maybe because its not as processed?? Don't know. But flavor texture and color were spot on

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Old 11-16-2012, 19:46   #9
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I posted about Egg Fou Young gravy I made in another post, same approach but used almond flour, pork rind flour and flax meal for the roux, added garlic and onion to the roux then stirrred in a can of chicken broth. Gravy came out great and very thick. I wil try the coconut flour I have some and its cheaper than almond.

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Old 11-26-2012, 03:37   #10
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Just wanted to come back to say that I made coconut flour gravy tonight with leftover turkey pan drippings and turkey stock, and it thickened up just fine. I added a bit of sour cream for added richness, but I'm satisfied that the coconut flour itself provides enough thickening power to make a decent gravy, even without cream.

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