Tuesday, November 25, 2014

Do-Ahead Turkey Gravy

For this Thanksgiving, I decided I was going to make a few things ahead of time.  One was the gravy.  I do not like feeling rushed as  I make the gravy on Thanksgiving.  Everything is ready to go, but the gravy never seems to get cooked fast enough.  So I started looking for a recipe that would eliminate the Thanksgiving Day gravy stress.

I found a wonderful recipe on the "Good Housekeeping" blog.  It is full of flavor and comes out silky smooth.  You can make this up to three days ahead of time.  Just warm and serve when you need it.  If you wish, you can add some pan drippings from your Thanksgiving turkey.

Do-Ahead Turkey Gravy
From Good Housekeeping

1 tablespoon(s) vegetable oil
2 (about 1 1/2 pounds) turkey wings, separated at joints
1 large onion, quartered
2 carrots, each cut into 4 pieces
2 stalk(s)  celery, each cut into 4 pieces
1 clove(s)  garlic
1/2 cup(s)  dry white wine
2 can(s) (14 to 14 1/2 ounces)  chicken broth
1/4  teaspoon(s) dried thyme
1/2  cup(s) all-purpose flour

1. In deep 12-inch skillet, heat oil over medium-high heat until hot. Add turkey wings and cook 10 to 15 minutes or until golden on all sides. Add onion, carrots, celery, and garlic, and cook 8 to 10 minutes or until turkey wings and vegetables are browned, stirring frequently.
Transfer turkey and vegetables to large bowl.
2. Add wine to skillet and stir until browned bits are loosened. Return turkey and vegetables to skillet. Stir in broth, thyme, and 3 cups water; heat to boiling over high heat. Reduce to medium-low; simmer, uncovered, 45 minutes. Strain into an 8-cup measure or large bowl; discard solids.
3. Let broth stand a few seconds until fat separates from meat juice. Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat.
4. Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown. Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly. Pour gravy into 2-quart container or medium bowl; cover and refrigerate.
5. At serving time, reheat gravy and add pan drippings from roast turkey if you like.

Yields 6 cups

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