Everything’s Better with Gravy.
From Executive Director, Heather Burger
Actual conversation overheard at Town & Country:
We're going to John and Sue's for Thanksgiving.
That should be fun.
Uh, no. They asked me to make gravy. No one makes gravy anymore.
Wow. Gravy. Who would know how to make gravy?
Faster than you can say giblets, I leap behind the avocado display and rip off my fleece, revealing my Gravy Girl superhero costume! A tasteful silky base layer the color of toasted-roux, emblazoned with vintage gravy boats. Crossing aisles in a single bound I proclaim I KNOW HOW TO MAKE GRAVY! I will rescue your Thanksgiving and the Thanksgivings of generations to come!
Thanksgiving IS gravy. Second only to aged boozy eggnog in its importance on my holiday table. For my husband, turkey, stuffing, potatoes, flaky yeast rolls, even Brussels sprouts and cranberries are mere vehicles by which gravy is transported from plate to palate. One day a year, it is a food group of its own.
The foundation of stellar gravy is rich homemade stock, and the foundation of rich stock is nicely roasted turkey parts, or mushrooms for a vegetarian gravy, and aromatic vegetables.
Here’s my recipe and an equally luscious vegetarian version.
Wishing you peace, health, and plenty of gravy,
Heather Burger
Executive Director
AKA Gravy Girl
-
Turkey Stock
Ingredients:
2 large turkey drumsticks
2 large turkey wings
1 turkey back
2 Spanish onions chunked, not peeled
4 carrots chunked
4 ribs celery chunked
3 bay leaves
4 cloves garlic, smashed with back of a knife, not peeled
3 tablespoons tomato paste
Handful fresh parsley and 8 sprigs fresh thyme
Preheat oven to 425˚
Place turkey parts in a single layer in a large roasting pan. Sprinkle liberally with salt. Roast until nicely browned. Scatter onion, garlic cloves, carrot and celery over turkey parts, sprinkle again with salt, and continue to roast until well browned.
Remove from oven and transfer the turkey pieces and vegetables to a big pot and add 4 quarts water, or more if needed, to cover completely. If there are any brown bits still in the roasting pan, add a little water and scrape them free and add them with the water to the pot. Bring to a boil over high heat. Reduce oven temperature to 225˚. Put the pot in oven for about 4 hours.
Remove from oven. Add parsley, thyme sprigs and tomato paste. Return to a boil on the cooktop, then return to oven for another 2 hours. Remove from oven. Pull out and discard the big pieces, then strain into a clean pot. Cool, then refrigerate overnight and up to two days, or freeze for up to a month.
To make gravy:
Turkey Gravy
6 tablespoons butter and/or reserved turkey fat
6 tablespoons of AP flour
2 quarts turkey stock
1/2 cup dry sherry (Such as oloroso or manzanita. Do NOT use cooking sherry.)
Salt and pepper to taste
Minced cooked giblets, if desired
A few drops of fresh lemon juice, if desired
Remove stock from refrigerator and skim off fat that has collected on top. Reserve some for roux, if desired.
Melt butter and/or reserved turkey fat in large saucepan over low heat. Add flour and whisk until deep caramel. This takes about 20 minutes. I find a glass of wine in hand makes this much more enjoyable. 😊
Turn the burner to medium-high and add 8 cups stock, whisking continuously as you do.
Keep cooking and whisking frequently until the gravy comes to a boil and thickens. Add giblets if using. Season with salt to taste. Skim and discard any foam that collects on the side of the pan. Add a few drops of lemon juice if desired.
To finish:
Deglaze turkey roasting pan with sherry and whisk into gravy.
Whisk in juices that accumulate on cutting board when carving turkey.
If gravy is too thick, add more stock to your desired consistency.
If you want perfectly smooth gravy, pass through a wire mesh strainer and return to pan.
Bring to a boil, pour into warmed gravy bowls, and serve.
-
Stock
Ingredients:
8 oz mushrooms
1 cup chopped onion
3 Tbsp oil
Salt and pepper
2 cloves garlic
1 chopped celery stalk
Parsley (several stalks including stems)
Sage (several fresh leaves or ¼ tsp)
Thyme (several fresh sprigs or ¼ tsp)
Bay leaf (1-2)
2 cups water
Fry onions in oil until they start to brown. Add mushrooms and keep frying until everything is brown. Add salt, pepper, and garlic and fry for a minute more.
Add celery, herbs, and water and simmer for ~ ½ hour.
Let cool, then strain and keep the broth. (I just compost the veggies)
Gravy
2 Tbsp butter
1 Tbsp olive oil
3 Tbsp flour
1 Tbsp sherry or dry white wine.
Veggie stock (above – about 1 ½ - 2 cups)
Combine butter, oil, and flour and fry for several minutes until it starts to brown.
Whisk in sherry and stock.
Cook just until it boils and thickens.
