Kathleen Rear

image courtesy of Pottery Barn

Gravy. It’s definition both culinary and colloquially means all things lovely, and is the perfect place to start my Thanksgiving recipes.

I’ve always been disappointed by the amount of juice rendered off a turkey after it cooks. It’s never enough to make very much gravy. In this house not enough gravy is a punishable offense.

Turkey Gravy

3 turkey wings
2 small yellow onions
3 carrots
3 celery stalks
1 bay leaf
1 tablespoon peppercorns
1 tablespoon salt
1 cup fresh parsley
6-8 cups water (amount will vary)

Place the turkey wings in a large stew pot or dutch oven.
Roughly chop the onion, carrot, celery and parsley and add to the pot.
Add the peppercorns salt and bay leaf.
Add water until the veggies and turkey are just covered.

Bring the water to a boil, cover and turn the heat to low.
Simmer for 3 hours.

When finished, allow to cool and then remove the big pieces of veggie and turkey. Strain out all the smaller pieces.

Look at all that great turkey stock you made!
You can refrigerate your stock for up to a week in a tightly sealed container.

Sieve the roast turkey drippings and separate out the fat…What, you didn’t think we’d waste all that lovely stuff?
Mix the drippings with the turkey stock.

It’s gravy time!

You’ll need:
4-6 cups turkey stock plus turkey drippings
1 stick or 8 tablespoons unsalted butter
1/2 cup plus 2 tablespoons all-purpose flour
2 teaspoons dried sage
1 teaspoon ground pepper
salt to taste.

If your stock has been refrigerated, heat in a microwave for about 4 minutes.
In a large saute pot melt the better over medium high heat.
Add the flour and whisk until the butter and flour form a paste.
Turn the heat to medium low and continue to whisk for 3 minutes. Add the sage and pepper.
Add half the warm turkey stock and briskly whisk. Add the rest of the stock and whisk until there are no lumps. Heat on low until thickened.
Give the gravy a taste and salt accordingly.

What if ((GASP)) your gravy is…Lumpy!
No sweat deary! Blend in your blender or with a hand blender with a about a 1/4 cup of hot water.
Also, if you’d like to make it ahead of time; let it cool with a piece of cling film pressed against the top of the gravy so it won’t get that rubbery skin. Later, take off the cling and microwave until hot, about 4 minutes.