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
