Empty My Fridge
A Unique take on a Traditional Gravy Thanksgiving Recipe | Chef Jean-Pierre
Ingredients
- Extra virgin olive oil1 tbsp
- Turkey6
- Onion · roughly chopped, minced1–2 + 1
- Butter Olive Oil1 tbsp
- Shallot · chopped2–3
- Garlic · chopped8–10
- Sage · finely chopped¼ cups
- Thyme · finely chopped2 tbsp
- Port wine¾ cups
- Soy sauce¼ cups
- Cherry · pitted1 cup
- Flour · cooked
- Brandy2 oz
- Cornstarch
- Butter2–3 oz
Instructions
- Heat the olive oil in a large frying pan or roasting pan over the stove. Add the turkey pieces and brown them well.
- Transfer the turkey to the preheated oven and bake for 30 to 45 minutes, until dark golden brown.
- In a saucepan, heat the olive oil, add the onion and cook until dark golden brown. Add the shallots and caramelise them too.
- Add the garlic, fresh herbs, port wine, the browned turkey and enough stock to cover. Season with salt and pepper.
- Stir in enough flour to thicken the gravy without making it too thick. Cornstarch can be added at the end if needed.
- Lower the heat to very low and simmer for 1 hour, checking every 15 to 20 minutes so nothing sticks to the bottom.
- Strain out all the solids through a large mesh strainer, then pass the gravy through a fine mesh strainer.
- Stir in the cherries, cognac, and salt and pepper to taste.
- Stir in butter just before serving, if you like.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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