Wednesday, November 23, 2011

Turkey Gravy

These measurements are all eyeballed. . .play around with the recipe to find what works for you. This makes a HUGE batch of gravy. I usually end up making a turkey casserole sometime after roasting a turkey and I use this gravy in place of any "cream" soups. I also have added this gravy to homemade turkey soup to thicken it a little bit.

Bloggy McBloggerstein's Turkey Gravy
2 Tb butter
1 small chopped brown onion
2 chopped carrots (or small handful of chopped baby carrots)
1 stalk chopped celery
2 cups red wine (I tend to use merlot when cooking with red)
11 cups turkey or chicken broth or stock (I usually have this in the freezer, but feel free to use cans or cubes)
Any pan drippings from roasting a turkey or chickens (defat if desired, but realize the fat brings the most flavor)
2 chopped cloves of garlic
Handful of sliced fresh mushrooms
Seasonings to taste: salt, pepper, sage, & a little bit of rosemary.
Cooked potato flesh (no skins!) for thickening (or instant potato granules - NOT flakes - if you're lazy like me!)

1.  Cook onion, carrots, celery in butter until they begin to brown.  I'm assuming that you've just roasted a turkey and you have already deglazed your pan to get the caramelized bits.
2.  Add wine, broth (or stock), pan drippings, garlic, & mushrooms and cover.
3.  Increase heat to boil for about 20 minutes or so.  Feel free to drop the heat and simmer longer, but usually you're doing this while a turkey is resting or being carved and you don't have endless time on your side.
4.  Add seasonings & use a handheld stick blender and blend until smooth.
5.  Add cooked potato flesh (no skins!) and blend until it reaches desired thickness.

Note: Do not use wine that is labeled "cooking wine" for this recipe. In my experience, you should cook with wines that you'd happily drink because most cooking wines are horrible.

No comments:

Post a Comment