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Veggie Gravy

This recipe is Whole30, Paleo, Gluten, and Dairy Free.
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Where's all my gravy lovers? I love watching the look on their faces when I tell them the gravy they are enjoying on their turkey and mashed potatoes is made of veggies! This Veggie Gravy is seriously too good to be true! I've been making it this way for years and even the most devout veggie haters had no clue that they were eating veggies! If you are roasting a turkey or even a whole chicken, you have got to try this gravy!

2 large onions, 1/4rd
5 ribs celery, cut in 3" pieces
5 carrots, cut in 3" pieces
1-2 parsnips, peeled & cut in 3" pieces
1-2 turnips, cut in large pieces
8-10 oz mushrooms, left whole
6-8 cloves garlic, peeled & left whole
Enough chicken, turkey or vegetable broth to just cover veggies
(plus extra to keep the covered in liquid if too much evaporates in cooking)
2 tsp salt
1 tsp pepper
1 tsp thyme
1 tsp sage

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Layer veggies in the bottom of your turkey roasting pan
Pour broth over
Sprinkle with spices
When basting turkey, be sure there is enough liquid keep the veggies covered, adding more broth as needed
When turkey is done roasting, move the veggies & broth to a saucepan
Immersion blend till creamy & smooth, adding more broth as needed to thin out to desired consistency
Salt & Pepper to taste
Enjoy this recipe by Penny's Primal!

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