Well it’s that time of the year again, and once you get over cursing the invention of holidays and questioning why you put yourself though this each year, you’ll realize it’s one of the only time you probably get the family and friends together in such a relaxed setting, together ringing in the beginning of the holiday season. So lighten up, enjoy it, and savor the fact that there may not be too many of them left. We hope to help take some of the anxiety away so you can take a step back and enjoy the day for what it is and can be. We’ll start by some of the things you can put together before the chaos that is Thanksgiving Day itself, such as decorations, table settings, music, etc. so with that in mind here’s a recipe for a must have complement on the table that almost everyone will be asking for, the gravy. We have a great recipe that will complement but not dominate the turkey and have you looking like you paid attention to the smallest detail. Despite being so important it doesn’t have to be made that day, in fact, you can take your time and prepare it a couple of days in advance and ensure a quality result then set it aside in the fridge, and focus on the other aspects of preparing the perfect evening.
Active time: 15 Minutes
Total Time: 1 Hour
Makes 6 cups
3 Quarts Turkey stock
2 cups dry red wine
2 shallots, coarsely chopped
1 stick unsalted butter
½ cup all-purpose flour
¼ cup reserved turkey pan drippings
¼ teaspoon Worcestershire sauce
Salt and Pepper
- In a large saucepan, combine the turkey stock, wine and shallots and bring to a simmer. Cook over moderate heat, stirring occasionally, until reduced by half, about 45 minutes. Strain the stock into a large bowl. Wipe out the saucepan.
- Melt the butter in the saucepan. Add the flour and cook over moderate heat., whisking frequently, until deep golden, 4 to 5 minutes. Whisk in the strained stock and the reserved turkey pan drippings and bring to a simmer. Cook over moderately high heat, whisking occasionally, until ghe gravy is thickened, about 5 minutes. Stir in the 1 teaspoon of fish sauce and ¼ teaspoon of Worcestershire sauce and season with salt and pepper. Add more Worcestershire sauce to taste. Serve hot. Knock this out early and get it out of the way, the gravy can be refrigerated for 3 days or frozen for up to 1 month.