Who wants to make gravy at the last minute? Not me! I love to cook a traditional Thanksgiving turkey dinner with mashed potatoes but I’m starting my gravy today. It’s one less thing to deal with on Thursday. Here’s how I do it: I picked up a package of turkey wings this morning and roasted them in the oven. I just rubbed them with oil, salt & pepper and put them on a baking sheet, roasting for an hour at 375 degrees. Now I’m using them to make stock. I put the wings and every bit of their drippings into a big pot of water along with some onion, carrot, celery, parsnip, parsley, thyme, salt, pepper, and bay leaves. I will cook it down for 2-3 hours, let it cool, and refrigerate. (The meat from the wings makes a terrific sandwich).
Once the stock cools overnight, I skim off and discard the fat off the top and now I have a delicious roasted turkey stock, ready and waiting in the fridge, to use in my stuffing and to make gravy the day before. Any leftover stock… either becomes soup or I freeze it in ice cube trays for other cooking.
Use this with your own gravy recipe or try mine…
2 Tbsp. butter
1/4 cup flour
2 cups turkey stock
1. Melt the butter in a pan and add the flour. Cook and stir for 1-2 minutes.
2. Slowly whisk in the stock, stirring constantly until it’s smooth. Cook for 10-15 minutes.
3. Let it cool and refrigerate.
4. DAY OF: Just heat up your gravy and once your turkey is done, pour the drippings into a glass measuring cup and let them stand until they separate (I use a separating cup). Pour off and discard the fat and add the dark particles left on the bottom to your gravy. Taste for salt.
This makes a delicious, low fat gravy with no last minute stress. And for a lighter dessert, try my Lightened Pumpkin Cheesecake. Happy Thanksgiving!
