Thursday, November 20, 2008

The Gravy

Yesterday we covered the turkey, so today it is on to the gravy.

In my family, no holiday meal is complete without the gravy. This one is rich, flavorful and fool proof. I have made it numerous times, and it comes out perfectly each and every time.

This recipe yields about 3 cups of gravy, which serves 8-10 people. It takes about 15 minutes to prepare.

Turkey Gravy

8 tablespoons (1 stick) unsalted butter
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon pepper
2 cups turkey drippings (plus chicken stock, if needed)
1 tablespoon Cognac

Using a turkey baster, remove about three cups of drippings from your roast turkey pan. Skim off the fat, which should leave you with about 2 cups of defatted turkey drippings. If you do not have enough turkey drippings, mix in some chicken stock.

Next, melt the butter in a small heavy bottom sauce pan over medium low heat. Add flour, salt and pepper. Cook for 2 minutes, stirring constantly. Slowly stir in the hot drippings/stock mixture, then the Cognac. Cook until thickened, 3-5 minutes.

Next Up... Stuffing

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