Description
Smooth and flavorful, this gravy beats anything that comes from a jar.
Ingredients
Units
Scale
- 2 TB olive oil
- removed neck, giblets and backbone (optional) from your turkey
- 1/2 large sweet onion, diced
- 1 cup chopped carrots (I used baby carrots that I had on hand. You may also use 1 large carrot)
- 2 celery stalks, diced
- about 1/3 bunch of parsley, minced
- 1–2 sprigs fresh thyme
- 7–8 fresh sage leaves
- 1 bay leaf
- 3 cups turkey or chicken stock
- 3 TB unsalted butter
- 1/4 cup all purpose flour
- 1 tsp salt
- 1/4 tsp fresh black pepper
Instructions
- Heat the olive oil in a 3 quart saucepan over medium high heat until shimmering. Chop the neck and backbone (if using) into pieces and add to the saucepan with the giblets. Brown on both sides for 5 minutes.
- Add the onion, carrot and celery and cook, stirring occasionally until the veggies are slightly softened, another 5 minutes.
- Add the parsley, thyme sprigs, sage leaves, bay leaf and stock. Bring to a boil, then reduce to a simmer and allow to cook down for 45 minutes.
- After 45 minutes, remove the turkey pieces from the saucepan and strain the broth from the veggies and herbs. Reserve the broth in a heatproof bowl, and return the empty saucepan to medium heat.
- Melt the butter in the saucepan and add the flour. Whisk the mixture constantly over medium heat and cook for 3 minutes. The roux should thin out as you cook it, be sure to continue scraping the edges of the bottom of the pot as you whisk.
- After 3 minutes, stream in the reserved broth/liquid, whisking constantly to thicken the gravy. It shouldn’t take longer than a minute to thicken.
- Remove gravy from the heat and season with 1 tsp of salt and 1/4 tsp of fresh black pepper. Taste and season additionally, if desired.
- Gravy will thicken up considerably when refrigerated. Heat leftovers in the microwave for 30 seconds, and stir to loosen it up again. Leftovers should be used within a week.
Nutrition
- Serving Size: 1/4 cup
- Calories: 130
- Sugar: 1.8 g
- Sodium: 182.1 mg
- Fat: 8.3 g
- Saturated Fat: 2.9 g
- Trans Fat: 0 g
- Carbohydrates: 5.6 g
- Fiber: 0.4 g
- Protein: 8.2 g
- Cholesterol: 52.8 mg