Meridian Cook Book Holiday Edition | Page 23

Side Dishes
Johnathan Torres
Side Dishes
Yield : 8 Servings
Ingredients for Broth :
• 2 tablespoons unsalted butter
• 1 medium onion
• Neck and giblets from turkey ( discard the liver )
• 8 cups low-sodium chicken broth
• 3 sprigs thyme

Classic Turkey Gravy

Johnathan Torres
• 3 sprigs parsley
• 3 sprigs rosemary
• 3 sprigs sage
• 1 bay leaf
Ingredients for Gravy :
• Turkey Drippings , reserved from roasting pan
• 1 / 2 cup all-purpose flour
• 1 teaspoon Worcestershire sauce
• 2 tablespoons unsalted butter
• Kosher salt , to taste
• Freshly ground pepper , to taste
Directions :
1 . Melt the butter in a large saucepan over medium-low heat . Add the onion , turkey neck and giblets ; cook while stirring until the giblets have browned , approximately 15 minutes . 2 . Add the chicken broth , herb sprigs and bay leaf . Cover and simmer for about 2 hours . 3 . Pour the turkey drippings into a cup and add 1 ⁄ 2 cup of the broth . 4 . Let the fat rise to the top of the cup , then spoon off 1 ⁄ 2 cup of fat and transfer fat to a large saucepan over medium heat . Make a roux by sprinkling the flour into the pan and stirring constantly with a wooden spoon until the flour browns slightly , approximately 4 minutes .
5 . Gradually add the hot broth to the roux , whisking constantly to prevent lumps . Bring to a boil , and then reduce the heat to medium-low . Pour the dark roasting juices from the cup into the gravy , discarding any remaining fat . Whisk occasionally , until the gravy thickens , about 10 minutes .
6 . Serve warm alongside turkey or mashed potatoes .
Ingredients for this recipe can be found on Winn-Dixie aisles : 7 , 8 , 9 , Dairy , Meat and Produce
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