Our BetterMost Community > The Holiday Forum
The All-Important Gravy Thread!
Meryl:
Something different for the gravy this year. One of our guests is a chef, and he brought a hand blender. He put some of the roasted vegetables in the gravy and creamed it all together. It came out extra tasty!
CellarDweller:
oh sounds different.
BradInBlue:
I'm a turkey gravy fanatic. Starts a week before TG: 3 Turkey Legs, 2 pounds ground turkey, onion, carrots celery, lemon grass, water, simmer all day, strain, strain, strain, refrigerate all night. Next day remove solidified grease from the top, reduce all day to about 4 cups, cool, then freeze. Thaw the base day before TG. Once the turkey is cooked, take a jar with flour and cold base and shake good, warm the remaining then add strained drippings from turkey pan (I use one of them fancy grease separators) to the warm base, make roux in the final pan, add the cool contents of the jar, thicken more if needed. Makes rich, delicious gravy with plenty of left over which I portion into freezer bags after the big day. I don't use giblets in the gravy but I sweat them and use them in one of the dressings.
CellarDweller:
damn, Brad. That's a lot of work for gravy. I bet it tastes fantastic.
Jeff Wrangler:
--- Quote from: CellarDweller on November 29, 2015, 07:57:16 pm ---damn, Brad. That's a lot of work for gravy. I bet it tastes fantastic.
--- End quote ---
I'll say! Yee haw! Brad, you can make gravy for me any day! :D
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version