It’s time to start thinking about cranberry sauce and turkey and pumpkin pie and GRAAAVY!
I’m working with Pacific Foods today to share an easy, traditional gravy recipe using their Organic Turkey Broth. I decided to get on the gravy train a bit early, and thought you guys might like a recipe for gravy that doesn’t require roasting a bird – this one is made without drippings: because sometimes you don’t have a bird to roast! Or maybe you don’t want to wait for the bird to be done! Making gravy ahead of time = much easier on the timing, right?
I’ve shared some of Pacific Foods with you before and can’t reiterate enough what a great company they are – they are dedicated to keeping food real, sustainable, nourishing, and affordable. They’re all about increasing access to healthy foods, and do so by offering their soups, sauces, broths, non-dairy beverages, etc. (they keep adding more wonderful products!) in BPA-free, shelf-stable cartons.
Pacific Foods is an Oregon Company, and their turkey broth was the first organic option available on the shelves! It’s naturally free of GMOs, gluten-free, USDA Certified Organic, and made from free-range, humanely raised turkeys. Are you convinced? I am. I’ve used their broths for many, many years and am always delighted with their product.
To make gravy without drippings, you really only need three things: fat, thickener, and stock. BUT: it’s a lot better if you can add some flavor, which you can do with onion, garlic, shallot, etc. I went to shallots, since I love their flavor! Start by cooking the shallot (or whatever aromatic you choose), and not being afraid to let it brown a little, then make your roux, add the broth, and BOOM: you have gravy! Seriously, it’s deceptively simple.
Serve this over potatoes, meat, vegetables, biscuits – pretty much whatever you’re eating! Enjoy!! I hope the final two months of the year are off to a great start for all of you!
Traditional turkey gravy
Yields: 2 cups
3 tablespoons butter, divided
1/3 cup minced shallots
3 tablespoons flour
2 cups Pacific Foods Organic Turkey Broth, heated
Salt and pepper (to taste)
1. In a small saucepan over medium heat, melt 1 tablespoon of the butter and add the shallots. Cook, stirring, until the shallots are very soft and some of them beginning to brown.
2. Melt in the remaining butter, then add the flour while whisking to make a roux. Continue to cook and whisk for 3-4 minutes, taking care to not burn the roux.
3. Have your broth ready to go (warm), and slowly pour into the roux while continuing to whisk.
4. Continue cooking until thickened (just a few minutes, or until it comes back to a barely-simmer), then remove from the heat and season with salt and pepper to taste (I did about 1/2 tsp of each).
Related post on The Kitchen Paper: Butternut Squash Sweet Potato Bisque with Buttered Chanterelles