Anthony Bourdain makes his easy and delicious gravy ahead of time, so there’s no fussing when you have guests at the table.
Slideshow:More Thanksgiving Recipes
3 quarts Turkey Stock
2 cups dry red wine
2 shallots, coarsely chopped
1 stick unsalted butter
1/2 cup all-purpose flour
1/4 cup reserved turkey pan drippings
1 teaspoon Asian fish sauce, plus more for seasoning
1/4 teaspoon Worcestershire sauce, plus more for seasoning
How to Make It
In a large saucepan, combine the turkey stock, wine and shallots and bring to a simmer. Cook over moderate heat, stirring occasionally, until reduced by half, about 45 minutes. Strain the stock into a large bowl. Wipe out the saucepan.
Melt the butter in the saucepan. Add the flour and cook over moderate heat, whisking frequently, until deep golden, 4 to 5 minutes. Whisk in the strained stock and the reserved turkey pan drippings and bring to a simmer. Cook over moderately high heat, whisking occasionally, until the gravy is thickened, about 5 minutes. Stir in the 1 teaspoon of fish sauce and 1/4 teaspoon of Worcestershire sauce and season with salt and pepper. Add more fish sauce and Worcestershire sauce to taste. Serve hot.
The gravy can be refrigerated for 3 days or frozen for up to 1 month.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.