Thanksgiving is just around the corner and I’m trying to think of what to make. I’m not a great cook and I want dinner to be perfect. Silly actually because all that really matters is that the turkey gravy is delicious, right? Well that’s what my mother taught me anyway. You can cover all sorts of imperfections so long as the turkey gravy is hot and delicious.
Preparation Time: 0
Cooking Time: 0
Yield: 0
Description:
I love Thanksgiving but for me it's never really been about the food. It's pretty well one time of year that we can count on seeing the whole family together and that's what I love about it. My mother loves having all of her kids together and though she means well every year the dinner always suffers a bit from neglect as we all enjoy one another's company. In fact, sometimes the food is ice cold and the turkey often dry… but my mom's gravy is perfection. I guess she figures that anything will be good if you smother it in good hot gravy, so that's what she pours her Thanksgiving heart & soul into. It's become a bit of a family secret (sorry Mom), that dinner might not be perfect, but that's ok because Mom's gravy will be hot and delicious and most definitely lump free. In fact I think that's her secret to a happy family holiday.
This Thanksgiving spend more time laughing and just being with your family. Don't worry too much about dinner, what ever you make will be loved and appreciated… especially once it's covered in delicious gravy.
Mom's recipe is a lot like this recipe from Martha Stewart:
Ingredients:
Vegetables and turkey neck roasted under the Roast Turkey with Herb Butter
1 cup dry white wine
2/3 cup all-purpose flour
8 cups water
Coarse salt and ground pepper
Directions
Take the finished turkey out of the roasting pan to rest before carving.
Place the pan on stove across two burners. Bring pan liquids to a boil over high heat; cook, stirring occasionally, until liquid has evaporated, about 5 minutes. Continue to cook, stirring, until vegetables are browned, 8 to 10 minutes more. (If pan begins to burn, turn off one burner, and push vegetables so they're over other burner.)
Add 1 cup dry white wine. Cook, stirring constantly, until syrupy, 1 to 2 minutes. Add 2/3 cup all-purpose flour; cook, stirring, until flour is incorporated and browned, about 2 minutes.
Slowly add 8 cups water; bring to a simmer, stirring, about 5 minutes. Continue cooking, stirring occasionally, until gravy reaches desired consistency, 10 to 15 minutes. Pour gravy through a fine-mesh sieve into a medium saucepan; discard solids.
Season with coarse salt and ground pepper. Keep warm; whisk well before serving.
Guest post from Momstown Hamilton
