A Smoky Twist on a Holiday Classic
One of the most common side-dish staples on holiday menus is the liquid gold produced from turkey droppings, also known as gravy. Growing up my mom always simmered onions, carrots, celery, and the gizzards in a small pot while the turkey was in the oven. Once the turkey was fully roasted and on a platter, she would strain the simmered stock into the bottom of the roasting pan, adding some seasoning and quick mixing flour to thicken it. While it always turned out amazing, it’s intensive if you aren’t making a full turkey.
I wanted to create a gravy that had just as much flavor without needing the turkey gizzards or drippings. Last month I dug through the pantry, and after a few tests of different seasoning blends and rations, the result was a gravy that featured the floral and slight smokiness of lavender in a bottle of Herbs de Provence I had on hand.
The Ingredients You Will Need
- 6 tablespoons unsalted butter
- 1/4 cup quick mixing flour
- 14 ounces beef broth
- 10 ounces chicken broth
- 1 1/2 teaspoons Herbs de Provence
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon white pepper
- 1/4 teaspoon nutmeg
- Salt to taste
- 3 tablespoons cornstarch
- 2 tablespoons cold water
- In a large saucepan, melt 6 tablespoons of butter. Once melted, add the flour and mix on low-medium heat until the mixture begins to bubble and turn golden brown, about three to five minutes.
- Mix in 14 ounces of beef stock, and 10 ounces of chicken stock. Increase the heat to medium, and bring the mixture to a simmer.
- Add 1 1/2 teaspoons herbs de provence, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon, white pepper, 1/4 teaspoon nutmeg, and salt to taste.
- In a small bowl, mix together tablespoons of cornstarch and 2 tablespoons cold water, mixing until an even paste is formed. Slowly add the cornstarch paste to the saucepan until the desired consistency is reached.
- Serve warm
Storage and Cooking Tips
If you have leftover gravy, it can be stored in an airtight container for up to four days in the fridge. For longer storage, you can either preserve it via canning, or placing it in your freezer for four to six months. The pan in the photo is also one of my new favorites, made by Geoffrey Zakarian, and available through Amazon. It has become my go-to pan, cooking food evenly, and incredibly easy to clean. There was a layer of leftover gravy in the pan that started to solidify after dinner, and it literally slid off the surface. If you are in the market for a new cast iron pan, it’s worth the price! If you use this link, I will earn an affiliate income too. Zakarian did not ask me to endorse this pan, it’s just one that I love cooking with, and even more so cleaning!