Posted on 10/07/2021 6:48:56 AM PDT by mylife
Finding the right turkey gravy recipe for Thanksgiving is no joke. Deeply savory, unctuous, and rich, there’s a solid chance it’s going to be drizzled on literally everything you serve. That’s why knocking your homemade turkey gravy out of the park is absolutely essential. And lucky for you, this list is here to help. The best turkey gravy recipe typically calls for turkey drippings and stock—with added aromatics for flavor and a starch to thicken things up. Fat from the turkey (and usually some added butter) binds to the starch to create a creamy roux that can be a canvas for experimentation. Try adding a sprinkle of MSG for an umami-to-the-max effect, or a splash of hard cider to up the cozy fall vibes with a burst of seasonal sweetness. Whether you’re keeping things simple this year or doing the most as the host, these turkey gravy recipes are here to make everything on your table taste better.
(Excerpt) Read more at bonappetit.com ...
A little dry sherry in the split pea and ham soup...
recipes at link.
Hard cider is really wonderful to cook with: It adds a bit of sweetness, acidity, and a hint of apple. And the leftovers are great in an autumnal cocktail. Check out step-by-step photos here.
Ingredients
Makes about 1 quart
½
cup plus 2 tablespoons schmaltz (chicken fat) or butter
¾
cup all-purpose flour
1
medium onion, sliced
1
large leek, pale-green and white parts only, sliced
2
large stalks celery, sliced
2
garlic cloves, smashed
Kosher salt, freshly ground pepper
1
cup hard cider, such as Angry Orchard
8
cups homemade turkey stock or low-sodium chicken broth
Chopped chives (for serving)
Preparation
Step 1
Real Talk: Homemade stock is always better—but of course, boxed stock is always easier. Such hard decisions!! But if you’re trying to up your cooking game, stock is super simple to make at home, you waste less, and you can freeze it for any time you may need it. You decide.
Step 2
Melt ½ cup schmaltz in a small skillet over medium-high heat. Add flour and cook, stirring constantly, until roux (which is what you get whenever you cook fat and flour together) is golden and smells nutty, 2–4 minutes; scrape into a heatproof bowl (roux will continue to darken as it sits, so don’t write us angry emails if that happens).
Step 3
Heat remaining 2 Tbsp. schmaltz in a medium saucepan over medium-high. Cook onion, leek, celery, and garlic, stirring occasionally, until vegetables are deep golden brown and caramelized, 10–12 minutes; season with salt and pepper. Take a swig of cider, add 1 cup, and cook until reduced by half, about 4 minutes. Add stock and simmer until slightly reduced and flavors have melded and everything’s smelling really good, about 30 minutes. Strain infused stock through a fine-mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible; discard solids.
Step 4
Return stock to saucepan and bring to a boil. Add roux and cook, whisking constantly, until gravy is the consistency of heavy cream and smooth and, well, looks like gravy, about 5 minutes. Top with chives before serving.
Step 5
Do Ahead: Gravy can be made 3 days ahead. Cover and chill.
lose the leek, grab a shallot.
I use wine, drippings, A little salt and peppa and a dash of flour to thicken. Chop up and throw in a few giblets. Always turns out great.
You gravy sucking pig!!!
classic!
NO NO NO to MSG. It gives my entire family a headache. Mushrooms have a natural MSG, so use those instead. To really give your gravy a depth of flavor add just a splash of black coffee.
“Hell to the yeah”? I guess that means it’s good. Is that right?
We use the gravy recipe from my wife’s red plaid Better Homes and Gardens cookbook from the 40s. It used to be her mom’s. Simple, foolproof, rich gravy with nary a lump. Always add a few drops of “liquid smoke.”
It isn’t “unctuous.” The author needs to work on his vocabulary.
Prefer using corn starch over a roux.
Are we going to have turkey this year? I have not seen one in market lately. I heard there is a shortage.
mushroom magic... :)
we used to collect them this them of year
There are plenty of turkeys in washington dc.
Gravy was easy and delicious. And I had the time. Had to substitute a few things because I didn't have a turkey. But still a whole lotta yum.
Our Favorite Turkey Gravy (America's Test Kitchen)
Perhaps, gentle poster, it is not the MSG that gives your entire family a headache at holiday time...
(j/k)
chicken works the same as turkey.
I use a dash to a teaspoon of smoked paprika instead. It has a more subtle smoked flavor. I have liquid smoke but it can be overpowering sometimes.
Buy Thanksgiving items now and freeze what you can. No telling what supply chain shenanigans are going to happen in the next six weeks or so.
I use dry sherry in my turtle soup and chicken a la king .
Thanks for the tip. Yes, “liquid smoke” can be overpowering. I use just one or two drops for the entire batch of gravy from one turkey. Just enough to add the subtle flavor.
We do one or two turkeys per year, so I’m always reluctant to deviate from what I know works.
When rushed, me too. But I find that gravy made with corn starch "unthickens" overnight for left overs. A roux keeps it thicker for leftovers. YMMV.
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