Wednesday, November 25, 2009

I'll Have Extra Tryptophan on Mine, Thanks

Wednesday Menu: Lunch: Oven Denver Omelet, Toast and Fresh Fruit Salad

Happy Turkey Day Eve! It’s a short week, and I’m only cooking one meal today. Everyone, like me, will be off this afternoon to their respective destinations to celebrate Thanksgiving and gluttony. Turkey day is truly a day for gourmands. Instead of giving you the boring old recipe for Oven Denver Omelet (which I’d be more than happy to give, if you ask me for it) I thought I would pass along a helpful recipe that my mother sent me. Ok, actually she gave me 2 recipes and said, “I combine these, you can work it out I’m sure”. But, it’s for make-ahead gravy. Do you see the utter genius? You no longer have to keep people waiting after the turkey’s done, so you can use the drippings to make scrumptious gravy. And, you don’t have to *gasp* use gravy mix. This is Thanksgiving people, show a little respect and make it from scratch. The best part is it makes a ton of gravy so you can top both your turkey and your potatoes (esp. helpful if you happen to have any gravy hogs in your family. *cough cough* David! Tyler!*cough cough*)
Until next time, drive, fly, boat, and cook safe! Happy Thanksgiving!

Make-Ahead Turkey Gravy
Makes 8 Cups

4 Turkey Wings
2 Medium Onions, peeled and quartered
4 Celery Stalks, roughly chopped
4 Carrots, washed and roughly chopped
8 cloves Garlic, smashed
½ tsp Dried Thyme
8 cups Chicken Broth
1 stick Butter
1 cup Flour
Salt and Pepper

Heat oven to 400. Put wings in a single layer in the roasting pan. Scatter vegetables and garlic on top. Roast uncovered for 1- 1 ½ hours or until wings are browned. Transfer contents of roaster into large stock pot, being sure to scrape all browned bits from the bottom of the roaster. Add 6 cups of broth and thyme. Bring to a boil then lower heat and simmer for 1 ½ hours.

Remove meat and vegetables (save meat for another use, makes great soup). Let fat and stock separate and skim as much fat off the top without removing broth or refrigerate overnight and remove the hardened fat with a spoon.
In a large saucepan, melt butter. When butter is completely melted, whisk in flour. Allow to cook for 1 minute. Then stir in broth. Bring to a boil, then reduce heat and simmer until thick. If you need to thicken, allow the gravy to cool than create a slurry of flour with a small amount of water and whisk in to room temperature gravy.

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