Let's face it, it's not physically possible, nor should it be legal, to ingest delicious turkey without loading on the gravy first. And because nobody wants to slave over a stove while their living r...
Let's face it, it's not physically possible, nor should it be legal, to ingest delicious turkey without loading on the gravy first. And because nobody wants to slave over a stove while their living room is filled with family, we found a super simple, over-the top delicious recipe that can be (mostly) made a day ahead!
|turkey neck + gizzards||2 tbs oil (we used olive)|
|1 onion, chopped||1 carrot, chopped|
|1 celery stalk, chopped||4 cups low sodium chicken broth|
|1 container of chicken stock (http://www.knorr.com/product/category/245804/homestyle-stock-)||2 cups water|
|tsp dried thyme or 4 springs of fresh||6 tbs unsalted butter|
|6 tbs flour||salt & pepper|
Heat oil in your pan. Add turkey neck and gizzards. Cook for 5 minutes, until lightly browned.
Add in onion, carrot and celery. Cook for about 5 minutes on medium heat. Lower your heat and cover. Cook for 20 minutes, stirring every 5 minutes or so.
Add your chicken broth, stock, water and herbs, taking care to scrape up all of those yummy brown bits. Simmer for about 30 minutes. Pour through a fine mesh strainer into a large bowl.
In your pan, melt butter. Add in your flower and whisk continually until the mixture turns a golden hue, about 5 minutes. Add in your liquid a little bit at a time, stirring constantly until each pour is incorporated.
Simmer gravy for about 5 minutes until it reaches the desired thickness. Remove from heat and let cool to room temperature. Store in fridge for up to 3 days.
NOTE: When it's time to reheat, add in your turkey drippings for a richer flavor.
Photography: White Loft Studio
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