Saturday, November 26, 2011

Turkey Gravy

  1. Bring 4 cups turkey stock to a boil in medium pot.  Remove from heat, keep warm
  2. Melt 4 TBSP unsalted butter in a saucepan over medium heat.  Whisk in 1/4 cup all-purpose flour.  Whisk until it turns golden brown and smells slightly toasted.
  3. Gradually whisk in the turkey stock, bring to a boil, then reduce to a simmer.
  4. Add 2 bay leaves or 1 sprig thyme.  Toss in some umami flavor with porchini mushrooms and 2 TBSP madiera wine.  Season with salt

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