During Thanksgiving the turkey is the star but a great gravy is the essential accessory. Many articles, tutorials and turkey hotlines are set up to get us through our turkey crises on Thanksgiving day but there is no help when the gravy burns, or the ultimate disaster, turns out lumpy and resembles something other than gravy. My first Thanksgiving dinner after I got married I took on the task of cooking Thanksgiving dinner for my new husband and the in laws. I spent so much time concentrating on the perfect turkey that I forgot all about the gravy. Luckily my husband somewhat remembered an old recipe his mother used for gravy. Out of desperation, together we both got in the kitchen and tried to pull together a last minute gravy utilizing the bits and pieces he remembered and added what we thought might work. Needless to say the gravy turned out terrific and Thanksgiving dinner was saved with our great and easy gravy. This turned out to be one of our favorite gravy recipe and one of the most memorable Thanksgiving dinners we have ever had. Disaster averted.
¼ cup flour
½ onion finely chopped
3 cloves chopped garlic
½ cup chopped mushrooms
1 teaspoon poultry seasoning
3 cups of the juice from the cooked turkey or you can use canned chicken stock
½ stick of unsalted butter
Dash of salt and pepper
Melt the butter in a pan and add the onions, garlic, and mushrooms and slightly saute for approximately 2 to5 minutes or until they are translucent. Slowly add the flour by sprinkling into the mixture and browning. Continually stirring the mixture so it does not burn. Remember to slowly add the flour as this prevents the mixture from lumping. Once all the flour is added and the mixture is the consistency and the color you desire for your gravy slowly add the juice from the turkey or the chicken stock, whichever one you decide to use. Remember to continue to stir until all the juice has been added. Add the poultry seasoning and salt and pepper. Once all the juice has been added turn down to a very low heat and let simmer for 15 minutes for the perfect easy gravy.
Here are some additional variations if you have a little extra time to invest in your Thanksgiving gravy making.
Take the turkey neck that you reach in a pull out of the turkey cavity and rinse slightly. Place the turkey neck and add 3 cups water in a saucepan. Add a dash of salt and pepper and poultry seasoning. Boil the turkey neck for 1 hour. This should be done while the turkey is cooking. After 1 hour remove the turkey neck and pull any meat off the bone that has not already cooked into the mixture and add it back into the saucepan. In a separate saucepan melt the butter and add the same amounts of onion, garlic, and mushrooms from our previous Thanksgiving gravy recipe and saute until translucent and add to the liquid mixture. From your breadcrumbs you’ve already used because more than likely you have made stuffing, set aside ¼ cup breadcrumbs. Slowly add the breadcrumbs while continually stirring to get your Thanksgiving gravy to the consistency you and your family likes your gravy.