Delicious, practical recipes are fun to share. But it’s even better when they help use up leftovers! This wonderfully easy dairy-free rosemary gravy is a great feature at feasts, but it’s also a tasty way to dress up last night’s meal. And, it even goes well with repurposed Thanksgiving leftovers. We have a bonus apple stuffing bites recipe to prove it!
Dairy-Free Rosemary Gravy and Apple Stuffing Bites (for Leftovers!)
If you’re a big stuffing fan, then I think you’ll love the way this recipe repurposes stuffing into an appetizer that you can serve all season. It works with leftovers, or you can make a quick Stove Top batch (with dairy-free buttery spread or oil) and turn it into bits. The apples and onions add sweet and savory layers along with a touch of texture to keep things interesting.
The gravy is made with a rich beef broth base, but it pairs well with steak, potatoes, greens, mushrooms, and even lighter foods. Swap in mushroom both (as noted) to make it plant forward.
These recipes were shared with us by the producers of Envy apples. Envy apples are a cross between gala and braeburn apples. Which means, they are tasty out of hand, but also hold up very well in recipes!
Special Diet Notes: Rosemary Gravy & Apple Stuffing Bites
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, and optionally soy-free. Just be sure to pick the buttery spread (or use olive oil), beef broth, Worcestershire sauce (Lea & Perrins is soy-free, too), and stuffing that meet your dietary needs.
For gluten-free rosemary gravy, finely grind a scant 1/4 cup cashews (do not soak them) into a powder. Blend the cashews with the broth and strain through a fine mesh sieve to remove any nut bits. Omit the flour and skip step 1. Simply combine all ingredients and heat until the gravy is thickened as desired. Use gluten-free stuffing if making the bites.
For vegan rosemary gravy, substitute a vegan Worcestershire sauce, and use a mushroom broth or vegan “beef” broth.
- 3 tablespoons dairy-free buttery spread or olive oil
- 3 tablespoons all-purpose flour
- 2 cups dairy-free beef broth
- 2 teaspoons kosher salt
- 20 turns fresh cracked black pepper
- 1 teaspoon Worcestershire sauce
- 1 tablespoon finely chopped rosemary
- Heat the buttery spread or olive oil in a small pot over medium heat. Whisk in the flour and cook for 1 minute while whisking.
- Gradually whisk in the beef broth. Add the salt, pepper, and Worcestershire sauce. Bring the sauce to a boil while whisking. Remove the pan from the heat and stir in the rosemary.
- Reduce the heat to low, and simmer the gravy until thickened to your desired consistency, whisking often.