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Thanksgiving Vegetable Gravy

keithsnow's picture
Chef Keith Snow creates the perfect Thanksgiving vegetable gravy.
Ingredients
  Vegetables 1 Cup (16 tbs) (From Perfect Turkey Recipe)
  White wine 1⁄2 Cup (8 tbs)
  Organic chicken broth 1 Cup (16 tbs)
  Slurry 2 Tablespoon (Few Required)
  Salt To Taste
Directions

From the recipe “Perfect Turkey” take out the turkey and use rest of the vegetables to make vegetable gravy.

Remove the turkey from the baking tray and put the tray back on stove.

Now take a grandma’s old masher and mash the vegetables to take out flavors out of the vegetables.

Use ½ a cup of white wine to deglaze. Turn off the flames and pour the wine.

When the pan is deglazed and the alcohol is dried up, add in 1 cup of organic chicken broth to the vegetables. Turn off the heat as its too hot.

Then we have a slurry, that is a mixture of equal amounts of corn starch and cold water.

Add some of the slurry to the vegetables and mix it through using the masher. Add some more if the gravy seems to be thin. Basically the gravy should be thick.

Use a simple colander to separate the gravy from the vegetables. With the help of the ladle press the vegetables to strain out most of the gravy.

And there you have beautiful rich gravy underneath, all made from scratch.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Vegetable
Interest: 
Healthy
Servings: 
4
If you have roasted the turkey with vegetable but don't know what to do with the vegetable next, just try this quick gravy recipe out. Chef Keith Snow gives you a innovative idea how to prepare a delicious curry with left out vegetables and make it a highlight in your Thanksgiving party dinner.

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