Thanksgiving Turkey Gravy

Serving Size: 10

A classic with a little twist. I like pairing this with pancetta, sourdough and shitake mushroom stuffing. If you can make your own stock with turkey bones and giblets, even better. The bacon grease gives a little extra punch but butter can be substituted just as easily

Recipe by: Syd Bailey

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time25

Recipe Serving Size10

Cooking Tools Required

Cutting board, Measuring cups and spoons, Saucepan, Stock pot or >5 Qt pot, Top Stove, Whisk

Ingredients

6 ounce bacon grease can substitute butter
6 ounce all-purpose flour
2 tablespoon shallots minced
1/4 cup fresh sage finely minced
2 teaspoon dry thyme
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
64 ounce chicken stock no salt preferred

Instructions

Make a roux over med-low heat using bacon grease and flour.
Once you have a light blond roux (about 8-10 minutes) add shallots, thyme, sage, salt, and pepper. Increase heat to medium and cook for a minute or two. Add stock slowly whisking the entire time and turn heat to high. Bring to a boil stirring frequently. After it comes to a boil reduce heat and simmer for 5 minutes.
Adjust seasonings as necessary

Reheating Instructions

reheat in saucepan over med low heat for 5 minutes until warmed through

Nutrition