November 16, 2018
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.
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)
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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