Thanksgiving Recipes

[[ recipeID=recipe-2m2axhwb2, title=Chef Jamey's Thanksgiving Gravy Recipe ]]

 

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Chef Jamey's Thanksgiving Gravy Recipe

Servings: 10 Per Person

Keywords: Thanksgiving, Gravy, Sauces

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins

Ingredients

Instructions

Ingredients

  • 1 Turkey Neck and Innards
  • 8 Cups Water
  • ⅛ Cup Worcestershire Sauce
  • 3 Tablespoons Cornstarch
  • 1 Bay Leaf
  • 12 Peppercorns
  • 4 Sprigs Thyme
  • 1 Large Carrot, Chopped
  • 1 Large Onion, Chopped
  • 1 Celery Stalk, Chopped
  • Chicken Stock

Optional Roux

  • ⅓ Cup Unsalted Butter
  • ⅓ Cup All Purpose Flour

Instructions

  1. When cooking your turkey put 2-3 cups of chicken stock or water in the bottom of the pan. As the turkey cooks its juices marry with the stock or water to create a rich flavorful turkey stock. If you use chicken bouillon be sure to use low sodium.
  2. While your turkey is cooking take the turkey neck and innards and place them in a stockpot with 5 cups of water, mirepoix (celery, onion and carrots), thyme, bay leaf, and peppercorns. Bring to a low simmer for two hours, strain and combine with juices from the cooked turkey. You should have around 6 cups of turkey stock once combined
  3. Option 1: Using skillet add worcestershire sauce, bring to a boil and thicken with slurry (3tbs cornstarch mixed with 3tbs water). Stir in turkey stock to thicken for gravy.Adjust seasoning to your personal preference. This is a gluten free technique of thickening gravies and sauces.
  4. Option 2: Melt butter in skillet over medium heat. Wisk in flour. Cook for 5-10 minutes stirring occasionally. Slowly add turkey stock to the roux stirring occasionally to avoid roux balls in your gravy.
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