I'm Thankful for...Gravy

For many of you out there, there can never be enough gravy! You put it on turkey, mashed potatoes, stuffing, and even use it as a condiment for leftovers for days. I know I do!

How do you make gravy? Do you make it from giblets, with mushrooms, or for vegetarians? Here is the basic process according to Martha Stewart, then add your own flair! There are a lot of different ways to do it, but here is my favorite from the Barefoot Contessa, Ina Garten.

Homemade Gravy
2002, Barefoot Contessa Family Style, All rights reserved.

Ingredients

• 1/4 pound (1 stick) unsalted butter
• 1 1/2 cups chopped yellow onion (2 onions)
• 1/4 cup flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Defatted turkey drippings plus chicken stock to make 2 cups, heated
• 1 tablespoon Cognac or brandy
• 1 tablespoon white wine, optional
• 1 tablespoon heavy cream, optional

Directions (with video)

1. In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
2. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes.
3. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

Tip: If you don't want to use cognac/brandy, try using apple cider/juice or peach, apricot, or pear juice. For most alcohol substitute, check out this chart.

If you want to do a giblet based gravy, try this:

Giblet Gravy
courtesy of Paula Deen

Ingredients

• Giblets from turkey (liver, heart, gizzard, and neck), cooked
• 4 cups turkey stock or broth or chicken broth or stock
• 2 chicken bouillon cubes
• 2 teaspoons poultry seasoning
• 2 heaping tablespoons reserved uncooked cornbread stuffing mix
• 3 tablespoons cornstarch
• 1/3 cup cold water
• Salt and freshly ground pepper
• 1 hard boiled egg, sliced (I would skip this)

Directions

1. Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.
2. In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes. 
3. Add the salt and pepper, to taste, and add the sliced boiled egg.

For a quick fix, use this turkey gravy base from Williams-Sonoma to make a foolproof gravy.

A good gravy can cover all manner of cooking sins. With these recipes and tips, it'll be all gravy for you this year!