Holiday meals are a lot of work, but it's one time of year most cooks want their food to be homemade. Making turkey gravy is the most stressful part of the meal because it can be problematic, and has to be made at the last minute while guests are milling about literally watching you slave over a hot stove. The holiday will be a lot more relaxing with this make-ahead gravy recipe. Make it the night before, let it cool, store it in the refrigerator then heat it up just before serving. This recipe is absolutely delicious and will surely get lots of compliments. It's made from real turkey (the giblets), so it has authentic turkey flavor unlike some of the commercially-prepared gravies. Taking the giblets out of the turkey the night before is also one more preparation step out of the way, and something that would have to be done anyway if brining the turkey is intended.
Chicken stock can be found in all sorts of containers. Some stores even carry turkey stock. Choose organic when possible. It has the best flavor. The vermouth called for in this recipe can be substituted with white wine or apple cider. Dried herbs can be used in place of fresh, but reduce the quantity when using dry. An onion can be used rather than the shallot.
Of course, gravy is delicious served on turkey, stuffing, potatoes or even mashed turnips. But don't forget to stir in a spoonful or two into the next day's turkey soup. And Thanksgiving is not the only time for turkey and gravy. It makes a wonderful weekend meal anytime the weather is cool.
Make Ahead Turkey Gravy Recipe
Serves 8
- Turkey neck and giblets
- 32 oz. chicken stock
- 1 cup vermouth (divided use)
- 1 chicken bouillon cube
- 1 garlic clove
- 2 sprigs fresh thyme
- 2 sprigs fresh sage
- 2 sprigs fresh rosemary
- Salt and pepper to taste
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 large shallot, chopped
- 6 tablespoons all-purpose flour
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
Method
- Remove neck and giblets from turkey and place in large stockpot. Pour chicken stock over giblets, then add in one half cup vermouth. Turn heat to medium high. Toss in bouillon cube, garlic clove, thyme, sage, rosemary and salt and pepper. Cover pan and bring to boil. Reduce heat and let simmer one half hour.
- Strain liquid into smaller stockpot, throw out giblets and herbs and return large empty pot to stovetop. Add butter to empty pan, pour in olive oil and turn heat to medium. When butter is melted, stir to blend with olive oil, add shallot and cook until softened, about two to three minutes. Add flour and stir constantly until lightly browned, about three minutes. Add in remaining one-half cup Vermouth and continue stirring. Consistency will become dough like.
- Ladle in warm broth from other pot one spoonful at a time, stirring each addition until well blended. Add chopped herbs, taste and adjust seasoning. Simmer over medium low heat until thickened to desired consistency, about 30 minutes. Allow to cool, cover and store in refrigerator overnight. Next day, return pot to stove and heat uncovered until hot, about 15 minutes.
Recipe analysis:
- Calories 148
- Calories from Fat 93
- Total Fat 10.4g - 16%
- Saturated Fat 3.2g - 16%
- Cholesterol 11mg - 4%
- Sodium 800mg - 33%
- Total Carbohydrates 8.2g - 3%
- Dietary Fiber 1.4g - 5%
- Sugars 0.9g
- Protein 1.7g
- Vitamin A 5%
- Vitamin C 3%
- Calcium 6%
- Iron 13%
* percentages represent percent of daily value based on a 2000 calorie diet
Trevy Thomas - After more than a decade of food writing, Trevy Thomas joined Suite 101 as Feature Writer for the Home Décor and Cookbooks ...
