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Thanksgiving Gravy Even if you overcook your turkey, this gravy is guaranteed to save the day. And since it's a more healthful version than the classic, go ahead and splurge! Makes 4 Cups. |
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Ingredients: 2 teaspoons olive oil 5 fresh tarragon leaves, minced 2 tablespoons minced shallots 5 cups Turkey Stock, fat removed 1 cup chopped onions 1/2 cup chopped carrots 1 tablespoon arrowroot 1/2 cup dry cooking sherry Sea salt and freshly ground black pepper 1/2 cup dry white wine 5 fresh sage leaves, minced | |
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Instructions: 1. In medium saucepan over medium heat, heat the olive oil. Add the shallots and cook, stirring, until golden, about 2 minutes. Add the onions and cook, stirring, until translucent, 3 to 5 minutes. 2. Add the carrots, sherry and wine. Bring to a boil, then reduce the heat and simmer until reduced by 75 percent, 4 to 5 minutes. Add the sage, tarragon and turkey stock. Bring to a boil again, then reduce the heat and simmer for about 25 minutes more. 3. Turn off the heat, puree with an electric handheld blender or in a food processor. 4. In a small bowl, mix the arrowroot with 2 tablespoons of cold water and add to the gravy. Simmer an additional 10 minutes. For a smoother texture, strain the gravy through a mesh strainer. Season with salt and pepper to taste. |
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