Chef Mark Abernathy Loca Luna & Red Door
Traditional Turkey Gravy
Ingredients:
Cooked Giblets (boiled or roasted)
3 cups chicken stock
1 cup wine (red for traditional or no wine for Southern style)
2 TBSP butter
½ cup flour
1 TBSP each fresh, finely chopped sage & parsley
(substitute a teaspoon of dried herbs)
Season and cook the giblets with the turkey & remove after about 30 minutes. Cool, chop and set aside.
Start a small pan with 3 cups chicken stock simmering. After your turkey is done, remove it from roasting pan to rest. Take the roasting pan and place over medium heat on the stove. Pour in 1 cup of red wine and 3 cups chicken stock (for Southern cream style gravy, leave out the wine). Take a whisk or spoon and loosen all the roasted bits on the bottom. Toss in the herbs. Stir and pour the mixture into a large mixing bowl or measuring cup and place in the freezer. When it cools a bit, the fat will congeal at the top.
Remove the fat from the top and save. Pour the rest of the stock into a small pan and bring to a simmer.
In a medium size pot, melt over medium-low heat and add 2 tablespoons butter and ½ cup of the turkey fat. Sprinkle ½ cup flour in slowly. With a whisk stir the mixture constantly until it starts to thicken into a paste (roux). Gradually add hot stock to roux and stir constantly until all the stock is in.
Add the herbs and reduce to thicken, add giblets & sauted mushrooms if desired.
Classic Southern Turkey Giblet Cream Gravy
Use standard gravy recipe above but omit the wine
1 Tablespoons olive oil
1 Tablespoons butter
½ cup celery diced
½ cup yellow onion diced
½ cup carrots diced
Giblets chopped
1/3 cup heavy cream
2 Tablespoons cooked stuffing
2 hard boiled eggs, chopped
Sauté vegetables in oil and butter, add @ 3 cups gravy mixture, remaining ingredients except the egg and simmer. Add a little corn starch to thicken. Add the chopped egg and my wife likes to add some cooked stuffing to the gravy. It thickens it and adds nice texture while incorporating the same flavors.
