Roasted Garlic-Herb Gravy |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This came from Thanksgiving Dinner cookbook. When I made this gravy I easily cut the recipe in half. I used chicken broth in place of stock. Plus all dried seasonings. When I made this gravy I cooked my veggies in my broth as we had deep fried our turkey and there was no time for pan roasting. I recommend serving this over poultry. Ingredients:
2 carrots, peeled |
2 celery, stalks |
2 heads garlic, cloves separated and peeled |
8 cups turkey stock or 8 cups chicken stock |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper |
4 tablespoons chopped fresh italian parsley |
1 tablespoon chopped fresh chives |
1 teaspoon chopped fresh savory or 1 pinch dried savory |
Directions:
1. In the last hour of turkey roasting, scatter the carrots, celery, and garlic in the bottom of the roasting pan.
2. In a 3-quart saucepan, bring the stock to a boil over medium heat. Reduce by half.
3. When the turkey comes out of the oven, remove the carrots and celery stalks and place them in a blender or food processor. Add the stock and puree until smooth. Add half the garlic cloves, puree, and taste. (Heads of garlic vary in intensity, so it is necessary to check the strength of the sauce as you go). Add more garlic to taste, if desired.
4. Stir in the salt and pepper, and just before serving, add the parsley, chives, and savory.
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