This gravy recipe is a combination of the best Italian, French and American cooks in our family, plus my own contemporary additions. Its complex flavor comes from deglazing the pan filled with the rich drippings of the turkey (which is stuffed with an Italian sausage stuffing), plus a layering of seasonings and liquids (including white wine and chicken broth) ... and a hint of herbs.
Serves 8-10
Ingredients
Drippings from 18 lb. (more or less) turkey
2 cups chicken broth
3 tbsp. flour
1/4 c. white wine (good dry one)
Salt and freshly ground pepper to taste
3 tsp. Gravy Master
Hot water
Process
• Drain fat from bottom of turkey roasting pan.
• Over medium heat on range top, deglaze pan with 1/4 cup white wine and 2 cups chicken broth, making sure to scrape up brown bits.
• In small bowl, mix 3 tbsp. flour with hot water. Stir to dissolve flour. Add to pan drippings and broth.
• Let simmer 10 minutes over low heat, stirring continuously.
• Add Gravy Master. Stir in well.
• Add salt and pepper to taste, and if desired, herbs such as bay leaf, fresh sage, fresh rosemary and fresh thyme.
• Pour through sieve into a medium-sized saucepan, making sure not to leave any brown bits at bottom of roasting pan, but removing herb leaves.
• Allow to simmer over low heat for another 5-10 minutes until thick and creamy, adjusting salt and pepper seasonings as needed. Serve hot with roast turkey, stuffing and mashed potatoes.
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