Uh huh! at my house, it’s all about the sauce, and for turkey, that means gravy! The very best gravy begins with a flavorful stock and great pan drippings. Using the right flour will give you a silky smooth sauce, and then a bit of magic, supplied by Kitchen bouquet and Madeira to finish it all.
Simplify your meal prep by making the stock ahead and using canned stock as a base. You can make the stock a day or two ahead if you have the giblets. Be sure to cool quickly and refrigerate until ready house. Before using the stock, bring it to a boil to be sure it is safe. The hot stock can be added to the roux (the fat and flour mixture in the second paragraph.
- 8 cups chicken stock
- Giblets from turkey
- 1 onion cut in quarters
- 1 large carrot in ½ in chunks
- 1 rib celery in ½ in chunks
- 1 clove garlic quartered
- 3 whole peppercorns
- 1 sprig parsley STEM ONLY
- 1 4 inch sprig thyme or ¼ teaspoon dried thyme
- 1 bay leaf
- 5 tablespoons butter or drippings from the turkey roasting pan
- 5 tablespoons Wondra or all-purpose flour
- Stock recipe above
- 1 teaspoon Kitchen Bouquet
- Salt & pepper to taste
- 1 tablespoon Madeira to finish
In large pot, place stock ingredients. Bring to a boil, then lower heat to simmer and cook 30 to 90 minutes. Strain; set aside.
In large pot, melt butter, stir in flour. Cook, stirring 3 minutes. Add hot stock and Kitchen Bouquet; bring to boil, then reduce to simmer. Cook 10 minutes. Season to taste. Finish with Madeira.
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