Simply Perfect Turkey Gravy
Simply Perfect Turkey Gravy
Description
No slowly roasting turkey with vegetables strewn about in the pan to help make the perfect gravy? No problem! Try our super easy method and you'll never worry about gravy again. The secret: our perfect turkey stock and vegetables cooked to caramel perfection in our Graisse de Canard.Ingredients
Yield
1 quart
| Glace de Volaille Gold® | 3 ounces |
| Water, hot | 1 quart |
| Graisse de Canard Gold® | 1 1/2 tablespoons |
| Mirepoix | 1 1/2 pounds |
| Dry white wine | 8 fluid ounces |
| Parsley sprigs, fresh | 2 each |
| Thyme, dried | 1/2 teaspoon |
| Unsalted butter | 3 ounces |
| Flour, all-purpose | 6 tablespoons |
| Salt, to taste | |
| Pepper, to taste | |
| Parsley, minced | 2-3 tablespoons |
Methods/steps
- Add the Glace de Volaille Gold® to the water and stir until it dissolves. Set aside.
- Heat the Graisse de Canard Gold® in a heavy skillet over medium heat. Sauté the vegetables until richly browned and soft, about 40 minutes, stirring occasionally. Pour in the wine, turn the heat to high and cook until the liquid has almost completely evaporated, stirring up all the browned cooking bits.
- Meanwhile, combine the diluted Glace de Volaille Gold®, parsley and thyme in a saucepan and simmer while the vegetables cook.
- Purée the softened vegetables along with 1 cup of the stock in an electric blender until smooth.
- Strain the stock and stir in the purée.
- In a clean saucepan, melt the butter over medium-high heat. Whisk in the flour and cook, stirring continuously, until it turns a rich, nutty brown. Turn off the heat and whisk in the stock until smooth, taking care to scrape the bottom and corners well. Season to taste with salt and pepper and add the chopped parsley.
