The turkey-day count-down begins… | Peggy Lampman's dinnerFeed

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 bay leaf
1/2 teaspoon fresh minced rosemary
5 whole black peppercorns
Pan drippings from turkey

Instructions

In food processor, pulse carrot until chopped into small pieces but not puréed. Remove and reserve. Repeat the process with celery and onions or leeks.
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 well browned, about 6 minutes. Reduce heat to medium.
Stir in flour and cook, whisking constantly, until lightly browned and fragrant, about 4 minutes. Whisking constantly, gradually add chicken or beef stock. 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 cups, about 20 minutes.
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.)
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.

Number of servings (yield): 3-4 cups