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Make-Ahead Turkey Gravy

November 24, 2009

Photo: Beth Dreiling Hontzas; Styling: Vanessa McNeil Rocchio

Have you ever run out of turkey gravy in the middle of Thanksgiving dinner? No? Well how about the day after Thanksgiving when you’re hankering for a little more of Aunt Louise’s famous stuffing soaked in some leftover turkey gravy? Uh huh. I knew it. Well, if you  make this version of make-ahead gravy (either before or after Thanksgiving Day) you’ll never be without.

Make-Ahead Turkey Gravy

Hands-on time: 37 min.; Total time: 1 hr., 52 min. To make ahead: Cool gravy 45 minutes. Cover and chill up to 3 days. Add a few tablespoons of broth, and reheat over medium heat.

Yield: Makes 4 cups

* 2 1/4 pounds turkey drumsticks
* 3 carrots, cut into pieces
* 1 large onion, quartered
* 6 fresh parsley sprigs
* 1/3 cup vegetable oil
* 1/2 cup all-purpose flour
* 6 cups low-sodium chicken broth
* 1/2 teaspoon pepper
* Salt to taste


1. Brown Drumsticks and Veggies: Preheat oven to 400°. Pat drumsticks dry. Cook drumsticks and next 3 ingredients in hot oil in a large roasting pan over medium-high heat. Cook drumsticks 3 minutes on each side; cook vegetables, at the same time, stirring often.

2. Reserve Flavorful Pan Drippings: Bake drumsticks and vegetables in pan at 400° for 30 minutes or until a meat thermometer inserted into thickest portion of drumsticks registers 160°. Remove from oven. Remove and discard vegetables and parsley using a slotted spoon. Reserve drumsticks for another use.

3. Whisk in Chicken Broth and Stir Until Smooth: Whisk flour into hot drippings in pan, and cook over medium heat, whisking constantly, 1 minute. Gradually whisk in chicken broth until smooth. Whisk in pepper.

4. Cook Gravy to Thicken and Develop Flavor: Bring to a boil over medium-high heat, whisking occasionally. Reduce heat to medium, and gently boil, whisking occasionally, 45 minutes or until thick enough to coat the back of a spoon. Season with salt to taste.
Southern Living, NOVEMBER 2009

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