• Tuesday, July 25, 2017

Thanksgiving Gravy

Homemade Gravy
November 23, 2013
Ingredients

Giblet stock:
1 tablespoon canola oil
2 cups white wine
1 turkey neck, reserved from turkey and cut in half
1 turkey backbone, reserved from turkey and cut in half
1 set giblets, reserved from turkey
6 cups chicken stock or low sodium broth (or remaining stock from the turkey thighs and legs cooked for the stuffing)
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 teaspoon whole black peppercorns
reserved stems from parsley from below recipe
2 tablespoons fat from cooking the legs or skimmed from the stock process

 

Giblet gravy:
2 tablespoons all-purpose flour
2 tablespoons fat from cooking the legs or skimmed from the stock process. (This is key for flavor development. If you're looking for a low-calorie approach, I would suggest a different route. This is the holidays – skip the eggnog and indulge in the gravy.)
1 teaspoon fresh parsley flat leaf, finely chopped
1 teaspoon fresh sage, finely chopped
1/2 teaspoon fresh thyme, finely chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Add any remaining drippings from cooking the turkey breasts. If it's too watery after adding to final product, reduce until desired consistency is achieved.

Directions

Executive Chef Codney: While most people don’t think that much about gravy, this one simple thing defines the meal. Gravy covers the mashed potatoes, the stuffing, and makes the meat memorable. Think of it as a way to drive home flavor and intensify the experience.

Heat the oil in a large soup or stockpot over medium heat until it is warm and fast moving. Add the neck and backbone and sauté 5–6 minutes or until browned. Add the giblets and brown. Add the wine, reducing the liquid by half. Add stock or broth and bring to a simmer. Add remaining ingredients. Allow ingredients to simmer for 4 hours until volume is reduced to half. Strain liquid and reserve. Skim off any fat and reserve for the gravy. Allow the stock to cool overnight or reserve one cup and cool down.

Take the fat from the top of the stock and place in a pan. Cook until melted. Whisk in the flour and work out any clumps, about 3–4 minutes. Add the cooled stock, whisking the entire time and bring to a boil. Add the remaining stock and simmer for 20 minutes on low. Add the remaining ingredients and serve.

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