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Make-Ahead Gravy

Posted by Peggy on November 15, 2010

Make Ahead Gravy
Recipe: Make Ahead Gravy

Ingredients

  • 1 large carrot, peeled and cut into 1/2-inch pieces (about 3/4 cup)
  • 1 rib celery, sliced into 1/2-inch pieces (about 3/4 cup)
  • 1 small onion or two leeks, sliced into 1/2-inch pieces (about 2 cups)
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups (32 ounces) turkey, chicken or beef stock (or combination)*
  • 1/2 bay leaf
  • 1/2 teaspoon fresh minced rosemary
  • 5 whole black peppercorns
  • Pan drippings from turkey

Instructions

  1. In food processor, pulse carrot until chopped into small pieces, a fine dice, but not puréed. Remove and reserve. Repeat the process with celery and onions or leeks (see above time-saving notes).
  2. Heat 1/4 cup butter in large heavy-bottomed saucepan over medium-high heat. When foaming subsides, add vegetables and sauté with a pinch of kosher salt, stirring frequently until softened and gently browned and slightly caramelized. Reduce heat to medium.
  3. Stir in flour and cook, stirring constantly, until lightly browned and fragrant, about 4 minutes. Gradually add chicken or beef stock, whisking or stirring to insure there will be no lumps. Bring to boil, removing any small burnt bits that may form on pan. Reduce heat to medium-low and add bay leaf, rosemary and peppercorns. Simmer, stirring occasionally until thickened and reduced to 3-4 cups,  20-30 minutes.
  4. Strain gravy through fine-mesh strainer into sauce pan, pressing on solids to extract as much liquid as possible; discard solids. Season to taste with kosher salt and pepper. (Recipe may be made up to 3 days in advance and refrigerated, tightly covered, at this point. It may also be frozen up to 4 weeks in advance.)
  5. Reheat gravy, if refrigerated, whisk in turkey pan juices and serve.

*Turkey wings are available at most groceries well in advance of Thanksgiving. You may prefer to make homemade stock for the gravy. If so, roast 4 turkey wings in a 400˚ oven with onions on top 60 to 90 minutes until golden brown. Place in stock pot with dripping and add at least 6 cups of water to cover. Bring to a boil, reduce heat and simmer, uncovered, 1 1/2 hours. Strain before using as stock.

Active Time (if using purchased stock): 40 minutes

Simmer Time: 30 minutes

Number of servings (yield): 3-4 cups

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