Recipe of the Week: Make-Ahead Basic Turkey Gravy

Gobble Gobble Gobble......

Don't look now, but Thanksgiving is just around the corner. What are you most thankful for? How about a little more time.....time for family, friends and yourself. This month in honor of Thanksgiving and all of us who want a little more time - I am creating helpful holiday short-cuts.

What if I told you that you can make your Thanksgiving Day gravy a day or so ahead....so that you could have more time with family and less time in the kitchen. Honest!

I am throwing tradition out the window this year! I am going to make this a day ahead. Wish me luck!

Enjoy!
Stacy

Turkey Gravy - Make Ahead Recipe

Makes 4 cups

Ingredients:

1-2 turkey wings (or neck and giblets {everything in that little bag} from turkey, rinsed and patted dry)

2 tablespoon butter (or more, as needed)

2 medium onions, coarsely chopped

2 medium carrots, coarsely chopped

4 large celery stalks, coarsely chopped

6 garlic cloves (leave two whole and coarsely chopped the rest)

1/2 bottle white wine (drink the rest while you are cooking)

3 tablespoons flour

Poultry bouquet; fresh thyme, rosemary, sage

2 bay leaves

1 quart water

salt and pepper, as needed

Directions:

1. Cut the turkey wing into pieces with a heavy knife. (If using neck and giblets, cut the neck into three or four pieces. Trim the tough membrane from the gizzard. Rinse all neck pieces and giblets, and pat them very dry with paper towels.).

2. In a large saucepan, melt the butter, and, when its foaming begins to subside, add the turkey pieces. Season with salt and pepper, and saute over medium heat until golden brown - about 15-20 minutes.

3. Add the coarsely chopped vegetables and garlic, season again with salt and pepper, and continue sauteing (add small bits of butter if necessary to prevent scorching) until vegetables begin to color slightly - about 5 minutes.

4. Sprinkle over the flour, and continue cooking, stirring constantly, until the floured vegetables turn brown - about 10 minutes. Deglaze the pan with wine; add the herbs, bay leaves to the vegetables. Slowly add the water, whisking or stirring briskly to incorporate flavors and prevent lumps.

5. When the liquid begins to boil, lower the heat and allow to simmer for about 2 hours, stirring occasionally.

6. Strain the sauce and discard the solids. Reserve the sauce. You should have about 4 cups of sauce.

*This sauce may be made ahead (up to 3 days before serving). You can also freeze it. It may be served as-is, OR thickened before serving. You can also add pan drippings to the sauce for added flavor

Image courtesy of Google Images