Hold the Potatoes, Pour on the Gravy!

November 16, 2018

Hold the Potatoes, Pour on the Gravy!

I love Thanksgiving…and gravy. How is it possible that something treated as a sidekick, a food I took for granted for decades conjure so many feelings?   

I’ve been thinking a lot about gravy these days. 

Maybe it’s the cooler weather, iconic decorations that take my thoughts to the annual feast that I get to be part of every year…but it’s more than that. It’s the gathering of family, lazy days whose only requirement is gratefulness. It’s the warm feeling that comes with having a full heart. It holds me together. It’s forgiving properties bind me to something bigger; holds me together when sometimes I feel like falling apart.  It’s trusting and always present...for countless generations.  

I don't think I’m talking about gravy anymore, but at least I understand why I think of it so fondly.  The symbolic purpose it holds at my Thanksgiving table is all I need.   I hope you enjoy this recipe as much as my family does.  I don’t want to claim this recipe for my own.  It’s meant to be shared, built upon and loved.  

Take heart and be grateful because gravy is sometimes more than just gravy.     

Thanksgiving Gravy

Yields 4 Cups


3 Cups Water

1 Cup Chardonnay (dry white wine)

3 Cups Cauliflower Florets, diced

2 Onions (1 white, 1 yellow), chopped

1 Shallot, chopped

Ingredients Reserved for finishing:

A few sprigs of fresh herbs(1 rosemary, 2 Thyme, 3 sage leaves, bruised)

1 Turkey neck (reserved for later)

  1. Place prepared veggies in a deep Turkey roasting pan. Place well-seasoned Turkey or fowl over the mound of prepared veggies, water and wine and bake. 

  2. While turkey is baking, rinse and boil turkey neck in a small sauce pan with prepared herbs.  Bring to boil and reduce to simmer and cover for ~2 hrs.  When the roasted turkey is just about ready, remove simmering turkey neck from heat.  Discard herbs and chop turkey neck into small cubes.  Reserve meat to add to prepared gravy. Keep turkey stock to thin gravy if desired.

  3. Remove roasted turkey from oven when turkey is fully cooked. Spoon veggies into a medium-sized saucepan and pour remaining liquid from the pan into a separator (one like this). Pour separated liquid into saucepan with veggies.  I like to add some scraping from the bottom of the roasting pan for added flavor.

  4. Using an immersion blender, slowly pulse ingredients until they are fully incorporated, gradually increase speed.  Sauce should be nice and thick.  Add chopped turkey neck to gravy.  If a thinner gravy is preferred, thin with reserved turkey stock.

  5. Transfer to grandma's gravy boat and give it pride of place on your Thanksgiving table.


Note: Color of gravy is dependent of concentration of drippings and yummy browned bits added from the bottom of roasting pan.


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