Fresh Marjoram and Pear Gravy - Gluten-Free E-mail
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Fresh Marjoram and Pear Gravy - Gluten-Free

My new love of fresh marjoram and my old love of pears meet in this thick and tasty gluten-free gravy.
Try any of your favorite gravy recipes, first starting with this gluten-free flour roux.

Servings: Makes 15 servings.  •   Prep: 5 mins  • Total: 15 mins
Fresh Marjoram and Pear Gravy - Gluten-Free Ingredients:

4 TBL butter

3 TBL Bella Gluten-Free All Purpose Baking Mix

2 cups low-salt chicken broth

1 cup pan drippings
 
1 cup pear juice

3 TBL fresh marjoram

2 TBL dark rum

salt and pepper to taste
Let's talk turkey. Thanksgiving, a holiday all about the food, is my absolute favorite. This meal is not without its challenges for us special dieters. How do you make old favorites gluten or allergen free?  Easy.  Starting this week I will be sending you recipes that will make you smile. With Bella Gluten-Free products, you can make your favorite pies, stuffing, dinner rolls and gravy.  All else is child's play.  Today we start with what I consider the center dish, the stuffing. And what is stuffing without gluten-free gravy? Incomplete! This recipe is an old Italian favorite, one my Mom makes every year.  With Bella Gluten-Free Multigrain Bread Mix it actually tastes just like mama used to make.  Savory Italian sausage sauted onions, and celery and plenty of fresh or dried herbs make this stuffing a wonderful dressing to any bird no matter how fancy.  Now for the gravy.  My husband makes the gravy every year and it is by far the most delicious.  This recipe combines pear juice and turkey dripping with an easy gluten-free roux.  With Bella Gluten-Free All Purpose Baking Mix real gravy is back on the table.

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Prep:
None

Directions:
Mix it Up
• Melt butter in a small skillet over medium heat. Add All Purpose Baking Mix and whisk 3–5 minutes until the roux is a light brown and well combined. Set aside.

• In a medium saucepan bring to boil chicken broth, pan drippings (if any), pear juice and marjoram.  If you do not have pan drippings, increase your broth by one cup.

Add roux one TBL at a time whisking constantly until you achieve desired thickness.

Simmer over low heat until gravy reduces to 4 cups, about 10 minutes.

• Add rum and season with salt and pepper to taste. Serve warm.

Chef’s Notes:
To judge the consistency of your gravy, allow a 1 or 2 minutes of whisking between each addition of the tapioca roux before adding more.  Gravy is ready when it has reduced to about 4 cups and is thick enough to coat the back of your spoon.  If your gravy becomes too thick, add more pan drippings or broth. If it is too thin, continue to reduce or add additional roux.


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