I usually make my cranberry relish and gravy three days prior to Thanksgiving. (If I didn’t get around to freezing Make-Ahead Gravy.) The flavors only improve and that last-minute turkey trot chaos is somewhat mitigated.
I begin with the relish because it’s a cinch to make. I’ve had delicious cooked cranberry relishes and chutneys but I prefer this uncooked, fresh tasting, easy version. A friend just told me he adds Grand Marnier to his relish; I’m going to separate dish and put Grand Marnier in one and leave the other without.
Gravy requires a bit more finesse. There are countless variations of make-ahead gravy, for good reason. No one wants to struggle with getting the lumps out of gravy while the turkey grows cold. Yet nothing is better than gravy made with the last-minute turkey drippings.
My recipe proposes a truce between make-ahead gravy and last-minute gravy. I make the gravy “base” in advance and whisk in the drippings and mushrooms right before serving.
There is great controversy surrounding giblets. I come from a giblet-loving stock of folks. We love giblets in our gravy so much, we’ve nicknamed a favorite niece “Giblet”. I have learned that not everyone shares this predilection for the innards so I serve chopped giblets on the side.
One final warning: Omit the bay leaf if you remember the jar from last year, or worse, from a previous marriage.
Women that grew up in countries outside of the United States, immigrated to America as young adults, raised families and have grandkids, capture my imagination. They’ve escaped war, poverty and oppression, many bringing only the shirts on their back and the recipes from their homelands. And their stories? Makes my life look like a pony ride at a … Full recipe post »
Disclaimer: This is not a recipe you can whip up in 30 minutes. This is a Polish Grandmother Recipe. And anyone who is a Polish Grandmother, or anyone who has a Polish Grandmother, or anyone (like me) who lives next door to a Polish Grandmother, knows that Polish Grandmother Recipes can’t be completed in less than thirty minutes. But … Full recipe post »
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