Nobody cares that the turkey is dry and the mashed potatoes are lumpy when you’ve got a gravy this rich and nuanced to pour over them. The gravy can be made ahead and stored in the refrigerator for days. And, we love this tip from Chris Prosperi: after you’ve roasted your Thanksgiving turkey, add the drippings from the roasting pan to the finished gravy. It takes the flavor up a notch. Chef Carole Peck added that you can strain the drippings first before adding them to the gravy. Up to you.
Ingredients
- 1 strip bacon (for rendered fat), plus a nub of butter
- 1/2 onion chopped
- 1 plum tomato
- 2 cloves garlic minced
- 1/4 cup red wine
- 2 cups unsalted or low-sodium chicken stock, or turkey stock if your market has it
- 3 tablespoons corn starch (plus 3 tablespoons water), to make a slurry
- 2-3 tablespoons butter
- 1/4 cup good bourbon (optional)
Servings: cups (perhaps a bit more)
Instructions
- Fry a strip of bacon in a large sauté pan. Once crispy, remove the bacon from the pan and eat it or set it aside. Add the onion to the pan and sauté in the bacon fat over medium-high heat until caramelized. Add the tomato and garlic to the pan to cook for a minute or two. Add the red wine and bring to a simmer until the wine is reduced, about five minutes.
- Add the chicken or turkey stock and let cook for another few minutes. While the stock is cooking, in a small bowl, mix the corn starch and water to make a slurry (you could even use your finger to stir the slurry—Chris does). Once the slurry is nice and thick, whisk it into the sauté pan and incorporate.
- Add 2-3 tablespoons butter and stir until melted in. Taste the gravy and add salt and pepper to taste.
- As a final step, add the bourbon. Stir to incorporate. Cook for about two minutes, pour into a gravy boat or other container and use to top turkey, mashed potatoes, or anything you like.
