- ½ cup turkey fat from drippings
- ½ cup flour
- 3 cups turkey (or chicken) stock, low sodium
- 1 cup turkey juices from drippings
- 2 tablespoons white wine (optional)
- 1 cup sliced mushrooms (optional)
- ¼ teaspoon salt or to taste
- ¼ teaspoon white pepper
- Gather drippings from thoroughly cooked turkey, a gravy separator works nicely. Add ½ cup of turkey fat to a large sauce pan over medium heat. Add ½ cup of flour and whisk it continuously for 2-3 minutes.
- Slowly add in the turkey juices, whisking continuously. Add in the turkey stock and wine. Continue to whisk gravy as it thickens.
- Once gravy comes to a boil it will thicken quickly. Add mushrooms and simmer several minutes. Add more stock if needed. Season with salt and pepper.
Makes about 4 cups
Pear Cranberry Relish
- ½ cup chopped walnuts
- 1 ½ cups apple cider
- 1 cinnamon stick
- 2 cups fresh cranberries
- 2 medium Bosc pears, chopped
- ½ tsp cooking oil
- 1 tsp honey (optional)
- Preheat oven to 350. Toast walnuts for 7 minutes on a sheet pan. Then set aside.
- Put cider and cinnamon stick in a small pot over high heat. Bring to a boil, then reduce heat to medium and simmer for 10-15 minutes, cider should have reduced down to almost half.
- Add 2 cups of cranberries to the cider and cover. After a minute or two you should hear cranberries start to split. Once this happens turn off heat and leave pot covered. Remove cinnamon stick.
- Heat oil in a medium sauté pan, once the oil is very hot add chopped pear. Sauté pears for 5 minutes. They should be soft and slightly caramelized.
- Strain cranberries and save liquid. Add cranberries and toasted walnuts to the pears and combine. Add 2 tablespoons of reserved cranberry cider liquid. Add a touch of honey if desired.
Serve as an accompaniment to Turkey
Makes 2 cups
*Note* Reserved cranberry cider liquid makes a great seasonal Bellini. Just add 1 tablespoon to an empty champagne glass and top off with champagne, or try sparkling cider for a non-alcoholic cocktail.