Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Most of us wait until right before Thanksgiving dinner is served—when the kitchen is a swirling vortex of kids, dogs, and your brother-in-law looking for the wine opener—to make gravy, using drippings from the roasting pan. If you don’t have drippings (maybe you cooked our BBQ Turkey) or just like to tick off your to-do boxes well in advance, this easy make-ahead recipe yields gravy with plenty of rich turkey flavor. Start by making a simple turkey stock from turkey legs, vegetables, and herbs. Sauté some shallots for depth, add some white wine (use a little extra stock if you prefer to skip the wine), and sprinkle in a little flour. Add your rich turkey stock, and let it simmer until the flour works its thickening magic.
Make-ahead notes: The gravy can be refrigerated in a container with a tightfitting lid for up to 4 days. To reheat, place the gravy in a medium saucepan over low heat, whisking occasionally, until hot, about 10 minutes. It can also be frozen for up to 1 month. Defrost in the refrigerator for a day, then reheat.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...