Make-Ahead Gravy & Homemade Turkey Stock

Original cookbook page 254

Complete make-ahead gravy recipe with troubleshooting tips plus homemade turkey stock recipe. Perfect for holiday meal preparation.

Ingredients

• FOR MAKE-AHEAD GRAVY:
• 3 tablespoons vegetable oil
• 1 pound turkey or chicken wings, plus the neck from your turkey if available, roughly chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 carrot, chopped
• 6 sprigs thyme
• 4 fresh bay leaves
• 8 cups homemade turkey stock or good-quality store-bought turkey or chicken stock
• ½ ounce dried mushrooms, such as shiitakes, porcini or a mix (optional)
• 4 tablespoons unsalted butter, softened
• ¼ cup all-purpose flour
• Kosher salt and freshly ground pepper
• FOR TURKEY STOCK:
• 2½ pounds turkey wings, roughly chopped (or use chicken wings)
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 head garlic, halved crosswise

Instructions

1. FOR GRAVY: Heat the vegetable oil in a large pot or dutch oven over medium-high heat. Add the turkey wings and cook, undisturbed, until browned, about 5 minutes. Stir, then continue cooking, stirring occasionally, until browned all over, about 5 more minutes. Add the celery, onion and carrot and cook, stirring occasionally, until lightly browned and tender, about 5 minutes. Add 1 cup water, the thyme and bay leaves; bring to a simmer and cook, stirring and scraping up any browned bits, until reduced by half, about 3 minutes.
2. Add the turkey stock and bring to a boil, then reduce the heat to maintain a simmer. Add the dried mushrooms, if using, and simmer until reduced by one-third, about 30 minutes.
3. Mix the butter and flour in a small bowl to make a paste. Stir into the simmering gravy and cook, stirring occasionally, until thickened slightly, 15 to 20 minutes. Season with salt and pepper. Strain through a fine-mesh sieve into a large container. Let cool, then cover and refrigerate up to 5 days. Reheat over low heat.
4. FOR STOCK: Combine the turkey wings, carrots, celery, onion and garlic in a large pot. Add 2 gallons cold water. Bring to a boil, then reduce the heat to low or medium low to maintain a gentle simmer.
5. Simmer the stock about 4 hours, occasionally skimming any scum that rises to the surface with a spoon. Strain into another pot, discarding the bones and vegetables. Let the stock cool completely. Transfer the stock to an airtight container and refrigerate up to 5 days.