classic gravy

Turkey, dressing, mashed potatoes & gravy … just not the same without really great gravy! Here’s my sure fire recipe. If you are not familiar with Kitchen Bouquet, it is a great flavor enhancer for gravy, stews, or meat based soups and sauces. It’s vegetable based, and has been around for years — my Grandmother cooked with it! Find it in the condiment section at your supermarket, typically on the top shelf. 

Kitchen Bouquet

After roasting the turkey, while it is resting, you will need:

2 tablespoons minced shallots
½ cup Wondra or all-purpose flour (I recommend Wondra here)
2-5 cups turkey or chicken stock, or
            combination of stock and white wine
           for darker gravy, I hear Mogen David is great here!
1 tablespoon Kitchen Bouquet
salt & pepper to taste
1 – 2 tablespoons Madeira

Pour the juices and vegetables from the roasting pan into a strainer, pressing down to extract all the juices. Degrease the juices if you wish. Return ½ cup of fat to the roasting pan. Stir in the minced shallots and cook 2-3 minutes. Add flour, cook and stir 2-3 minutes, until smooth and bubbly. Add the degreased juices, the stock, and the Kitchen Bouquet. Boil rapidly over high heat, deglazing the pan. Cook 10-15 minutes, to develop flavor. Correct the seasonings. Swirl in the Madeira to finish. Pour in to preheated gravy boat and serve piping hot.

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