3-4 Tablespoons unsalted butter
1 carrot, chopped fine
1-2 ribs celery, chopped fine
1 onion, chopped fine
5-6 mushrooms, sliced
1/4 cup flour
2 cups low sodium chicken broth
2 cups low sodium beef broth
1 bay leaf
1 teaspoon fresh thyme or 1/2 t dried thyme
5-6 whole black peppercorns
Melt the butter in large sauce pan, add the veggies and cook until softened and well browned. make sure are well browned that the flavor without the turkey drippings. Stir in the flour and cook, stirring constantly, until well browned 4-5 min .
Gradually whisk in the broths and bring to a boil. add the bay leaf, thyme and peppercorns and simmer, stirring occasionally until thickened 25-30 min .
Pour the gravy through a fine -mesh strainer into a clean saucepan, pressing on the solids to extract as much liquid as possible, discard the solids, season with salt and pepper!!!
The gravy can be made ahead, can be refrigerated in an airtight container for up to 4 days or frozen for to 2 months.
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