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.
- 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
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.