It’s all about the gravy! Learn how to make a dark, caramelized and flavorful gravy – and it’s not difficult… just need to follow a few steps. It will make your Thanksgiving celebration a hit!
Isn’t it all about the gravy? I’m picky here – I don’t care for light colored gravy. I seriously dislike gravy that is thin – with no body.. or one that is so thick, sticky and sloppy.
Aromatic roasted vegetables on the bottom of the pan, with the addition of herbs and marsala wine- produces a rich, fabulous gravy.
With this recipe, you’ll become the star gravy-maker at your family gatherings!
The trick: roast the vegetables on the bottom of the pan until they are dark, caramelized and very golden in color. Then, the chicken stock (or turkey stock is added) and the gravy will start to become something delicious. If the broth is added too soon – the gravy will never have a chance to develop a dark color… and rich flavor.
Most turkeys – kosher, free-range or frozen usually roast up with good flavor – with tender white meat and succulent dark meat. But, if the gravy is unsavory, then the turkey – the centerpiece of the celebration, can ruin the meal.
Follow the recipe – I have many thanking me year after year for this tutorial.
OVERVIEW – Basic Marsala Turkey Gravy (this is what you will do):
Add vegetables to the bottom of turkey in pan.
Roast until vegetables are very dark golden, about 45 minutes – 1 hour.
Add broth and herbs – return to the oven.
When turkey is done, strain the broth from the bottom of the pan, pressing on the solids.
In a 2 quart, non reactive pot add butter, then flour when it has melted.
Stir with a whisk 1 – 2 minutes, then add 3 cups of the strained broth and marsala wine.
Bring to a boil, whisking, then turn down to a simmer and reduce until nicely thickened.
Want to make it gluten-free? No problem (it’s delicious) – just substitute an all purpose gluten-free flour blend.
A Happy, Healthy & Delicious Thanksgiving to all!
celery, onions, onions, shallots and garlic” width=”900″ height=”600″ /> On the bottom of the pan add carrots, celery, onions, onions, shallots and garlic under the turkey for 45 – 60 minutes until caramelized and deep golden” width=”900″ height=”626″ /> The vegetables roast on the bottom of the pan, under the turkey for 45 – 60 minutes until caramelized and deep golden it is then strained and thickened. See the dark color? This it what will be achieved ” width=”900″ height=”600″ /> The gravy in its first step, it is then strained and thickened. See the dark color? This it what will be achieved
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