Every great gravy starts with a thick roux. You can use many different types of broths. Here is a basic recipe you can build off of.
Ingredients
- 2 1/2 cups of butter
- 1 cup of flour
- 1 chopped onion
- finely chopped organ meats
- broth (find my broth recipes HERE and HERE)
Instructions
- Making the roux: In a large deep cast iron pot or skillet melt the butter over medium heat and sprinkle in the flour
- Stir continuously until the mixture reaches a copper penny brown color. It should be the consistency of pea soup. If needed add more flour and keep browning
- Once the roux is a nice brown color, add the onions and organ meats and cook until tender. This process moves along quickly so have your broth ready to pour in. (The best organ meat for this is turkey liver but use what you have available or skip the organ meat all together)
- Add the broth until the gravy is the thickness you prefer.
- Filter through a thin strainer and serve
*The broth can be made by adding water to the bottom of a pan that you cooked turkey, chicken, beef, or pork in. Just heat the pan with the water and stir it up until the fats have mostly dissolved in the water. You will be filtering the gravy so having large bits of meat, vegetables, or herbs in the broth will just add extra flavor
*This broth can be made vegetarian by simmering onions, carrots, parsnip, garlic, and parsley in water for an hour. Add salt and pepper to taste.
Aprile's Kitchen 