Best Paleo Gravy {Whole30, Grain Free} (2024)

This easy paleo gravy comes together fast and is perfect for Thanksgiving or anytime! This healthier gravy is Whole30, paleo, gluten free, grain free and dairy free. An immersion blender gets your gravy perfectly smooth.

For years I use to “wing it” with the gravy on Thanksgiving. And it never turned out JUST right – there were always problems!

Which is why I decided to finally come up with a great, reliable recipe for Paleo and Whole30 turkey gravy that works every time.

It’s as much for me to have for reference as it is for you!

I have a terrible memory when it comes to recipe measurements, and it gets even worse when the pressure of Thanksgiving dinner is on!

This gravy is both easy to make and has all the flavors you want. Let’s get into the details!

What You Need to Make This Paleo Gravy

I used both fresh onions and garlic AND arrowroot starch to thicken this gravy.

I love the added flavors of the onions and garlic, plus using a bit less starch and still getting a thick gravy. But not too thick – TOO thick gravy happens to be a pet peeve of mine!

Here’s everything you’ll need to prepare this paleo gravy:

• ghee, butter, or turkey drippings
• onion
• garlic
• arrowroot starch
• chicken or turkey broth or stock
• dried poultry seasoning
• coconut aminos (optional)
• Sea salt and black pepper

How to Make Paleo and Gluten Free Gravy

I recommend using a larger saucepan for this gravy since the recipe makes a lot, AND it won’t be messy when using your immersion blender to smooth it out.

Heat a large saucepan over medium heat and add the cooking fat. Add in the onions and garlic and cook until soft and fragrant.

Whisk in the arrowroot and cook until bubbly. Whisk while slowly pouring in the broth or stock, then add poultry seasoning and coconut aminos. Bring to a boil while stirring to thicken. Lower to a simmer and simmer another minute, then remove from heat.

To make the gravy smooth, you can use an immersion blender right in the saucepan to puree.

Alternatively, you can transfer the gravy to a blender to puree. Once smooth, add salt and black pepper to taste.

Can I Make this Gravy Ahead of Time?

Yes! The gravy can be kept in the refrigerator in a tightly lidded container for up to 3 days. Reheat gently in a saucepan over medium heat while stirring.

What if I Don’t Have Fresh Onions and Garlic?

You can make this gravy without the onions and garlic, but you’ll need a bit more arrowroot starch to thicken the gravy enough – 2 more teaspoons than the recipe states.

You’ll also want to add a dash of garlic and onion powder with the poultry seasoning for flavor.

I hope this gravy becomes a go-to recipe for you as it has for me! Happy cooking (and happy Thanksgiving if you’re making this for the holiday!)

Best Paleo Gravy {Whole30, Grain Free}

Want More Paleo Thanksgiving Recipes? Try One of These!

Garlic and Herb Mashed Cauliflower

Butternut Squash and Sausage Stuffing

Cauliflower Sausage Stuffing

“Cornbread” Thanksgiving Stuffing

Paleo Cornbread

Candied Sweet Potatoes

Sweet Potato Casserole

Green Bean Casserole

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!