Wednesday, January 27, 2010

The holidays are over


You know how I can tell? Because right about now I am ready for turkey again. Usually by the time the new year rolls around I'm pretty sick of turkey - between all the winter holidays, I get my fill. And yet, right about now, turkey dripping in gravy sounds oh so good.

And there's the rub people. Turkey dripping in gravy is a little time consuming and freezer filling for this early in the year. Especially when we've actually been using the weekends to catch up with friends. It's not like I'm going to roast a turkey for a weeknight dinner because that would mean leaving a bird roasting in our oven while I'm at work, and I love Thatdog too much to worry about him jumping through hoops of fire.

Which means when I want turkey, I'm reduced to making a breast, or tenderloins, or the stuff from my friendly neighborhood deli man (because he can slice it for me SO much thinner than I could ever hope to do myself). And making a breast, or tenderloins, or the stuff from the deli man means there aren't glorious turkey drippings for gravy. Can you hear me crying out there in blogland?

So I had to suck it up (a phrase I learned from my colorguard coach in high school - nice, right?) and make do with non-turkey gravy. BUT it's always helpful to know how to make gravy for topping beef, turkey, chicken, or even an openfaced sandwich on cheddar jalapeno bread*. So I thought I'd share with you this easy solution for gravy without the bird/beast. You can keep it in your freezer for the next time you get your turkey craving. Or just whip it up, like I did whenever the mood strikes you.


Instant Gravy (from the Fannie Farmer Cookbook)
2 Tbsp minced onion
3 Tbsp butter
3 Tbsp flour
1/4 cup dry red wine or vermouth (I use the red wine for beef and the vermouth for poultry)
1 1/2 cups beef or chicken broth (I use the beef broth for beef and.....forget it, you'll figure it out)

1) Saute onions in butter until translucent.
2) Stir in flour, cooking and stirring until light brown.
3) Remove from heat and add 1/4 cup wine/vermouth and 1/4 cup broth. Stir until smooth.
4) Return to heat and add remaining broth, stirring constantly.
5) Simmer for 5 minutes, stirring.
6) Add salt and pepper to taste.

*If you are going to use your gravy on an openfaced sandwich I highly recommend heating it up and warming your turkey/chicken/beef in the hot gravy before putting it on your cheddar jalapeno bread and pouring the gravy over top. It's better that way. Trust me.

5 comments:

  1. When I saw the picture before the text I thought you had honey and ham, not gravy. Is that weird?


    Don't answer that...

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  2. Long live Fannie and now that the holidays are long gone I am in the mood for stuffing, ham, turkey, and sweet potatoes again.

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  3. Delicious sliced turkey without the gravy is like mac without the cheese.This sounds perfect!!!

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  4. Now that's a plate full of comfort. Looks like some seriously yummy gravy from that recipe.

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  5. i am DEAD serious when i say that the instant i laid eyes on that picture, my mouth started watering like mad.

    OMG, i must have that. now.

    ReplyDelete