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Thanksgiving Day Gravy

“Gravy” has so many delicious meanings.  In parts of New Jersey, Gravy is the tomato sauce that grandma makes with sunday dinner. On Thanksgiving, Gravy is a thickened reduction sauce using the dripping and bits of a roasted turkey.  This recipe is an adaptaion from Mark Bittman’s  culinary reference book “How to cook Everything”.

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Thanksgiving Day Gravy
"Gravy" has so many delicious meanings. In parts of New Jersey, Gravy is the tomato sauce that grandma makes with sunday dinner. On Thanksgiving, Gravy is a thickened reduction sauce using the dripping and bits of a roasted turkey.
Course Main Dish
Cook Time 20 minutes
Servings
Servings
Ingredients
Course Main Dish
Cook Time 20 minutes
Servings
Servings
Ingredients
Instructions
  1. Remove any giblets from the bottom of your roasting pan and pour or spoon off excess fat (that's a judgment call, but leave at least some fat in there). Leave as many of the solids and as much of the dark liquid behind as possible. Put the roasting pan over 2 burners and turn the heat to high.
  2. Add the stock and cook, stirring and scraping all the brown bits off the bottom of the pan, until the liquid has reduced by about one-quarter, 5 to 10 minutes. (If you're not using cornstarch and you want a thicker gravy, continue to reduce a little more.) Turn the heat down to medium and continue to simmer for about 5 minutes, tasting and adjusting the seasoning. Strain the liquid into a saucepan, discarding the solids.
  3. Over medium heat, stir in the butter if you're using it and keep warm until ready to serve. If you're using cornstarch, mix it with 1/4 cup cold water, then add to the simmering gravy, stirring constantly. It should thicken almost immediately; serve hot.
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