Here is a list of the items we will be preparing for Thanksgiving. If you would like the recipes for any of these dishes (Each recipe comes with its own shopping list), please click the link and you will be taken to the appropriate page. If you have any questions on preparing any of the following recipes, please let me know in a comment.
This is the last in my series of Thanksgiving Day posts, so I hope the previous articles have given you some new ideas to try. The following gravy is flavored with the dripping from your turkey and is not made from the giblets. I hope you all have a terrific Thanksgiving.
What you will need...
Turkey drippings
Flour
Butter...unsalted, please
Cardamom...To taste
Salt or 1-Chicken Bouillon Cube (crushed)...To taste
Pepper...To taste
For adding the flour and the butter (making the roux), I use a 1:1:1 ratio...1 Tbsp of butter to 1 Tbsp of flour to 1 Cup of liquid. I will be writing this recipe to accommodate 3 Cups of turkey drippings...
Putting it together...
Try and separate the fat from the turkey drippings
In a sauce pan over medium heat, melt 3 Tbsp butter
Once melted, add 3 Tbsp of flour and whisk to combine
Now is decision time. How dark do you want your gravy, because the longer you stay at this step, the darker your gravy will be. I like my gravy to be somewhat lighter, so I will whisk over medium heat for about 5 minutes. If you want your gravy darker, keep whisking. For a very dark gravy, as in a gumbo, you will be at this step for about twenty minutes
Once you reach your desired color, slowly add the 3 cups of turkey drippings; whisking constantly
add salt or crushed bouillon, pepper, and cardamom (cardamom has a rather strong flavor, so I like to start with this small amount and continue adding until I reach the desired flavor...start with a ½ tsp
Continue adding the pepper and cardamom, until you are happy with the flavor.
Continue whisking until the gravy boils (This is when it will reach its full thickening potential)
You should end up with a very tasty, lump-free gravy
If you need to delay service, take some plastic wrap and set it directly on top of the gravy. This will help prevent that wonderful "skin" from forming
Troubleshooting...
Gravy seems to be "missing something"...I usually crush a chicken bouillon cube and add it to the gravy. This seems to correct the problem. If not, try adding some chicken stock or experiment with a little crushed sage or a very tiny amount of mace. If the gravy has too strong of a turkey flavor, you might want to dilute it with water or, if you don't mind a white gravy, add milk or cream.
Gravy is not thick enough...In a separate bowl, spoon-in about a half cup of your gravy and whisk an additional Tbsp of flour. Once well incorporated and no lumps visible, add it back into the main gravy and whisk well. Bring to a boil. If this does not thicken it to your liking, grab a bowl and place a tablespoon of flour in it. Then, take some of your hot gravy and mix it with the flour (if you add the flour directly into your gravy, you will get lumps, so we take this extra step). Once the flour is fully incorporated, mix it in with your gravy. Repeat until you get the your desired consistency.
Something else you might want to try...
Replace the cardamom with a spice called Grains of Paradise
Here is what I did last year for my gravy. I am changing it a bit this year, so I'll have to see how it goes. However, according to a trial gravy I made using chicken stock, it should turnout pretty good.
What you will need...
Turkey drippings Flour Butter...unsalted, please Cardamom...To taste Salt/Chicken Bullion Cube (crushed)...To taste Pepper...To taste For adding the flour and the butter, I use a 1:1 ratio...1 Tbsp of butter to 1 Tbsp of flour to 1 Cup of liquid. I will be writing this recipe to accommodate 3 Cups of turkey drippings...
The Gravy Groove...
Try and separate the fat from the turkey drippings
In a sauce pan over medium heat, melt 3 Tbsp butter
Once melted, add 3 Tbsp of flour and whisk to combine
Now is decision time. How dark do you want your gravy, because the longer you stay at this step, the darker your gravy will be. I like my gravy the same color as my hair, blond. So, I whisk over medium heat for about 5 minutes
Once you reach your desired color, slowly add the 3 cups of turkey drippings; whisking constantly
add pepper and cardamom (cardamom has a rather strong flavor, so I like to start with this small amount and continue adding until I reach the desired flavor...start with a 1/2 tsp
Continue adding the pepper and cardamom, until you are happy with the flavor.
Continue whisking until the gravy boils (This is when it will reach its full thickening potential)
You should end up with a very tasty, lump-free gravy
If you need to delay service, take some plastic wrap and set it directly on top of the gravy. This will help prevent the wonderful "skin" from forming
Troubleshooting...
Gravy seems to be missing something...I usually crush a chicken bouillon cube and add it to the gravy. This seems to correct the problem. If not, try adding some chicken stock or experiment with a little crushed sage or a very tiny amount of mace.
Gravy is not thick enough...In a separate bowl spoon in about a half cup of your gravy and whisk an additional Tbsp of flour. Once well incorporated and no lumps visible, add it back into the main gravy and whisk well. Bring to a boil. If this does not thicken it to your liking, repeat until you get the your desired consistency.
What I am doing different this year...
I am replacing the cardamom with a spice called Grains of Paradise. I purchase it whole and then grind the amount I will use. My "trial run" with the chicken stock turned out very well, so I figured I would give it a shot on the Big Day. I'll let you know how it goes.
