Recipe time...how about a Paleo gravy?

While I was preparing the food for the "Paleo for the Holidays" cooking class last week, I realized that I hadn't planned on making a gravy! Yikes! Big mistake, BIG! All Thanksgiving feasts need gravy. So I got busy REAL QUICK to come up with a gravy that would be tasty and also Paleo and possibly Whole30.

I am thrilled to say, it worked! Thank goodness.So here it is...sorry no pictures because I wasn't thinking after the panic set in! LOL

1T ghee or other fat (bacon fat would be good!)
1 onion-chopped
2 cloves garlic-minced
2 oz prosciutto-chopped
8 oz crimini mushrooms-sliced
2 T-coconut flour
3 cups broth (use what you can from turkey dripping first and then supplement with broth if necessary, I use Imagine brand)
roasted vegetable from bottom of turkey (not what you use inside the bird but on the outside)

Heat butter in saute pan at medium heat. Add onions and garlic and saute until onions are translucent, stirring often so that they don't burn. (Note:if garlic gets brown it will taste bitter, so stirring and medium heat is important). Add prosciutto and mushrooms and saute for another 4-5 minutes. Then sprinkle coconut flour over mixture and stir to coat. Once fully coated and a cook for a minute, slowly whisk in broth. Making sure that you whisk well before adding more to avoid lumps.

You will notice the gravy will thicken as you simmer and whisk but if you need to add more flour do it 2 teaspoons at a time, whisking as you add. Simmer for about 8 minutes to let flavors blend. Turn off heat.

Put all vegetables from bottom of turkey pan as well as your prepared gravy into a blender or Cuisinart and puree. This will make for a gravy that has depth of flavor and has a thickness that isn't too runny or too thick. Salt and pepper to taste as necessary but make sure you taste first because the prosciutto adds a decent amount of salt on its own.