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1Heat a medium size sauce pan over medium heat. Once warm, melt the ghee, then add the tapioca flour and whisk vigorously until there are no lumps. Cook for 30 seconds.

2Pour in the broth or stock, slowly, while continuing to whisk.

3Cook for 1 to 2 minutes until thickened. Continue to whisk frequently.

4Season with salt and pepper to taste.

5Serve warm on top of meat and vegetables.

6Leftovers will keep refrigerated in an airtight container for up to 5 days.


2 cups turkey broth or stock

2 tapioca flour or tapioca starch

1-2 tablespoons of ghee (optional but adds to the flavor)

Salt and pepper and seasonings to taste

mushrooms (optional)

drippings and/or turkey meat (optional)


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