Peggy’s Sensational Gravy
Peggy’s Sensational Gravy
To quote my mother, she is the “Queen of Concepts” not step-by-step recipes. I asked her to please share her “concept” on how to make gravy as it is probably the best gravy I’ve ever tasted…. ever.
Being “conceptual” isn’t a bad thing, as creative chefs have a knack of making something good from what is around. However, when you can plan to make sensational gravy for the holidays, here is the basis of her technique in her own words:
Ingredients:
Lots of turkey necks (10!!!) with a couple of wings and a drumstick (lots of bones being key to a good broth).
8 celery whole stalks
1-2 yellow or white onions (leave skins on)
4 medium to large carrots
2 leeks, rinsed well and split
2 parsnips, rinsed and root cut off
1 bay leaf
1/2 bunch italian parsley
1 whole bulb of garlic split across, no need to peel
1 teaspoon sea salt
1/2 teaspoon whole peppercorns.
Preparation:
Put all turkey parts in large stock pot, add other ingredients and cover with cold water and if you like a good amount of boxed chicken broth. Over high heat bring to low boil, then simmer for about 3 hours (DO NOT LET IT BOIL) skimming off foam/scum as needed.
Remove from heat, cool (temp?? don’t know, see what the experts say) and strain through colander reserving only the broth. Strain the broth again through cheesecloth.
At this point, I reduce it more to taste as I like it to be a rich reduction. You may tailor it to suit your audience. To suit myself, I add some mushrooms and shallots that have been sauteed and reduced. This way they have that intense flavor.
Then I add some turkey meat from the gelatinous boney areas i.e. neck and thigh meat (not from broth as it will not have flavor).
Once your turkey has roasted, set the pan over medium heat on the stove top. Discard all but 2 Tb of fat. To the pan add 2 Tb of butter. When melted add 1/2 up of white wine, 2 to 4 Tb of AP flour to the pan and, using a whisk, stir constantly to incorporate the fat and flour. Once you have a consistent paste add the finished warm stock in a steady stream while you stir to work out any lumps. Cook (simmer) until the gravy has thickened, about 10 minutes. Season to taste with salt and pepper and serve.
This looks amazing will be trying it out this year.
Hi Carolyn,
This gravy is more like a thick broth than a heavy, pasty gravy. However, you can make it as thick as you want. My mom’s is always more of a broth but has an incredible amount of flavor.
Interesting addition of the parsnips. My Dad used to always make a turkey gravy that was more like a jus, than a pasty, thick sauce. That’s how I like my gravy. And that’s why your version caught my eye, too.