Thanksgiving Turkey Gravy

Check out this Thanksgiving Turkey Gravy recipe from Bryan Voltaggio
Thanksgiving Turkey Gravy

Ed Anderson

There’s no such thing as Thanksgiving without gravy. Instead of using flour to thicken my gravy, I use tapioca starch. It’s a softer thickener that doesn’t solidify, so I never run the risk of gravy that tastes like pudding. I like a judicious amount of cream in my sauce; I think it makes everything taste that much better. This gravy is smooth and delicious, especially if you take the time to make your own stock. Even better, it’s easy to whip together, which is good because it’s the last thing I make before I sit down at the table.

HOME: Recipes to Cook with Family and Friends courtesy Little, Brown and Company Copyright © 2015 by Bryan Voltaggio.

Ingredients

  • 2 2/3 Cups turkey braising liquid, leftover from cooking your turkey
  • 1 Cup heavy cream
  • 1 Teaspoon tapioca starch
  • Fine sea salt and freshly ground black pepper, for seasoning
  • Reserved vegetables from Turkey Thighs, diced
  • Reserved liver, gizzards, giblets, and hearts, diced
  • Chopped parsley, for serving

Directions

Put the Turkey Stock in a medium pot set over medium-high heat and bring to a simmer. Whisk together the cream and tapioca starch to make a slurry and whisk it into the warm stock.

Continue to cook, stirring, until the gravy thickens and comes to a simmer, 3 to 4 minutes. Add the reserved vegetables and organ meats and simmer 2 to 3 minutes to warm through. Add salt and pepper to taste. Transfer to a serving bowl and garnish with chopped parsley.

Thanksgiving Turkey Shopping Tip

Make sure you have all the recipes you are going to make ahead of time. Compile your grocery list from those recipes a week in advance. Make sure you allot enough time for the turkey to defrost.

Thanksgiving Turkey Cooking Tip

Balance the amount of dishes prepared ahead and those put together last minute – serve cold dishes made in advance as well as items straight from the stove.

Thanksgiving Turkey Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, and primitivo.