Caramelized onion gravy

November 19, 2008|Tony Rosenfeld

Serves 10

Traditionally, gravy is made with pan drippings from a roast bird, but in this menu, the stuffing soaks up all that good stuff. Instead, brown onion to caramelize it, add the turkey neck and gizzard, and you'll have something comparable.

6 tablespoons unsalted butter 1 large Spanish onion, finely chopped 1 teaspoon kosher salt, or more to taste Turkey neck and gizzard, chopped 1/4 cup flour 3 cups chicken stock 2 teaspoons apple cider vinegar, or more to taste 3 tablespoons chopped fresh sage 3/4 teaspoon black pepper, or more to taste 1. In a large skillet over medium-high heat, melt 3 tablespoons of the butter. Add the onion and salt. Cook, stirring often, for 6 minutes or until the onions soften. Turn the heat to medium-low and cook, stirring often, for 6 minutes more or until the onion is lightly browned.

2. Add the neck and gizzard to the pan, sprinkle with more salt, and cook, stirring often, for 5 minutes.

3. Push the onion mixture to the sides of the pan. Add the remaining 3 tablespoons butter to the center. Whisk in the flour and cook, stirring, for 2 minutes or until it starts to turn light brown. Whisk in the chicken stock and vinegar. Gradually incorporate the onions into the mixture. Simmer for 15 minutes or until the mixture thickens.

4. With an immersion blender or in a blender, puree the gravy (return it to the pan, if using a blender). Stir in the sage and pepper. Taste for seasoning and add more salt, if you like. Tony Rosenfeld