Looking
for something new this Thanksgiving? Try a French Style Turkey
Gravy!
For an alternative to traditional turkey gravey, this recipe features More Than Gourmet's Classic Turkey Stock, Glace de Volaille Gold.
And if you prefer something even more exotic, try substituting Classic Duck Stock, Glace de Canard Gold
Photo courtesy of FABFOODPIX.COM
Ingredients:
- Neck and trimming from turkey
- 1 carrot, peeled and chopped
- 1 rib celery, chopped
- 1 yellow onion, peeled and chopped
- 2 cloves of garlic, peeled and chopped
- 2 sprigs fresh thyme, chopped
- 2 sprigs fresh rosemary, chopped
- 1/2 cup dry white wine
- 1 cup port wine
- 1 1/2 ounces Glace de Volaille Gold
- 4 cups hot water
- 2 tbs. butter
- 1 tbs. flour
- 1/4 pound mushrooms, sliced
- salt & pepper, to taste
- 1/3 cup cream, optional
Procedure:
- Sauté turkey neck & trimmings with carrot, celery, onions, 1/2 the garlic, thyme and rosemary until celery and onions are translucent.
- Deglaze with 1/2 cup of white wine and 1 cup of port wine.
- Add Glace de Volaille Gold with 4 cups of water.
- Cook for 2 hours. Strain stock, return to the stove and reduce by 1/3rd.
- Remove and set aside.
- In a sauté pan, cook butter with 1 tbs. flour for 5 minutes to a light brown color.
- Add duck stock to butter & flour (roux) with a whisk. Cook for 1/2 hour.
- In a separate pan sauté mushrooms with rest of garlic, salt and pepper until mushrooms are tender. Add to sauce.
- Add cream to sauce for a richer consistency.
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