Kate McDermott discusses tips for crafting scrumptious pies and Madeline Wright talks about the origins of a local Thanksgiving staple, Spinach Madeleine.
Impromptu Turkey Gravy
Yields 3 cups
Turkey necks (2 - 3 if possible)
1 cup of vegetable parings (celery, onion, green onion, carrots - NO bell pepper)
3 1/2 cups water
1/4 cup bacon grease or vegetable oil
1/4 cup flour
1 onion chopped
1/4 teaspoon sage
1/4 teaspoon thyme
1 bay leaf
2 teaspoons Lea & Perrin
Hot sauce and salt to taste
2 tablespoons butter
2 tablespoons flour
Combine the turkey necks, vegetable parings and water in a saucepot. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Strain and reserve stock (or use 3 cups boxed chicken stock.)
Make a roux by combining flour, bacon grease or oil, and cook together, stirring constantly until the roux is chocolate brown. Add onion and cook, continuing to stir for about 3 minutes until the roux is bittersweet chocolate brown. Whisk in the stock, add the herbs and simmer together for at least 20 minutes. Strain the onion bits out and add the Lea and Perrin and hot sauce and return to a simmer. Work the butter and flour together until they have the consistency of a paste. Whisk into the simmering gravy and cook for no longer than 3 minutes and serve.
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