A Recipe to Top Off Your Holiday Meal

The Perfect Gravy Recipe 

Just in time for the holidays

Nothing tops a holiday meal like a smooth, rich gravy. Our executive Chef, Jerome Grant, shares the perfect gravy recipe and tips for ensuring your gravy is just right.

Yields: 6 cups

For Turkey Stock (option to substitute store-bought chicken stock or other stock of choice):
•    3 lb roasted turkey trimmings (turkey neck, wings)
•    1 ½ ea onion, medium dice
•    1 ½ ea carrot, medium dice
•    1 ½ celery stalk, medium dice
•    8 cloves garlic whole
•    1 gallon cold water
•    3 thyme sprigs, sage
•    1 bay leaf
•    10 whole peppercorns

For Roux:
•    ½ cup of all-purpose flour
•    ½ cup unsalted butter

For Stock:
1.    In stock pot add turkey trim, onion, carrots, celery, garlic, herbs and peppercorns, then cover with water.
2.    Bring to a simmer, then reduce heat to a light simmer and continue to cook for approx. 1.5- 2 hours or until reduced by a 1/3.
3.    Once reduced taste for flavor then strain through fine strainer into clean container. Cool stock, cover and refrigerate until needed. 
Can be made up to 3 days in advance.

For Roux:
1.    In small pan melt butter then whisk in flour. Continue cooking over low-medium heat continuing to whisk. Once roux has turned golden brown, remove from heat.
Roux can be made in advance and stored until needed.

For Gravy:
1.    Place turkey stock in pot and bring to a boil then turn down to a slow simmer, add turkey drippings. 
2.    Once stock is at a slow simmer whisk in roux and let cook for 10-15 minutes. Season with salt and pepper.

Gravy Fixes from Chef Jerome Grant

Too Thick:
•  Thin it out with additional hot stock or water, adding about ¼ cup at a time.

Too Thin:
•    Taste your gravy. If it’s too watery, continue to cook until gravy has reached proper consistency.
•    Add corn starch as needed to reach desired consistency (don’t use flour- it will give your gravy a chalky flavor!)

Too Lumpy:
•    Whisk thoroughly while cooking.  
•    When adding flour to fat for roux, put flour in a mesh sieve
     and sift it into the pan.
•    Pass gravy through a strainer to remove clumps.

Chef Jerome Grant

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