umami gravy

another key thanksgiving dish is gravy...turkey can get easily dry (even if you're the best cook/chef), so a great way to add some depth and flavor is by making a delicious gravy.  my umami-infused gravy recipe is super yummy with hints of soy sauce and garlic.  making gravy seems like a hassle, but it's totally worth your time and energy; plus, it's a perfect condiment to make while you let your turkey sit for a few minutes before serving it!

ingredients:

- roasting pan of your turkey

- 4 cups chicken stock

- 1 cup white wine

- 3 tablespoons soy sauce

- 2 tablespoons garlic, minced

- 4 tablespoons butter

- 5 tablespoons flour

- s&p

directions:

- remove your turkey from your roasting pan

- remove pan juices from the pan into a cup or separater; remove the top layer of fat/oil

- put roasting pan on 2 stoves and heat it up over medium heat; add pan juices (minus the fat)

- add 1 cup chicken broth and wine to pan; deglaze and remove all the delicious bits from the bottom of the pan

- add rest of broth, soy sauce and garlic

- lower heat and simmer for 5 minutes; remove from heat

- in a saucepan, melt butter over medium heat

- add flour and stir constantly until you make a roux

- add stock mixture from roasting pan into saucepan; stir well until completed incorporated and thick (but not lumpy!) - about 10 minutes

- flavor with some s&p...then serve with your thanksgiving meal!

xoxo,

kara