Oh My Good Gravy

Why is it that when I'm digging through the containers of Thanksgiving leftovers, there never seems to be enough gravy for the mountain of leftover mashed potatoes and turkey?  And by that point, there aren't any drippings handy to whip up another batch of gravy.  What to do, what to do....

You can make this no dripping gravy!  The original recipe was intended to be a flavorful vegetarian gravy, so you can make this with either chicken stock or vegetable stock, depending on your needs or what you've got sitting in your pantry cupboard.  The rosemary, poultry seasoning, and vegetables add amazing flavor to the stock, and it smells unbelievably delicious as it's cooking.  This recipe makes a ton, so you'll definitely have enough to cover all those leftovers and then some.

Because this doesn't rely on pan drippings and because it actually doesn't have a ton of fat per serving, I'm most definitely adding this to my regular dinner rotation.

Turkey Coma Part II,

Oh My Good Gravy
(aka Gravy Without Drippings)

2 Tbsp. olive oil
1 c. finely diced onion
1 c. finely diced mushrooms
3 cloves garlic, minced
4 Tbsp. unsalted butter
1/2 tsp. poultry seasoning
1 sprig fresh rosemary
32 oz. chicken or vegetable stock *
salt & pepper to taste
1/3 c. cornstarch, dissolved in 1/2 c. broth or water

Heat olive oil in a medium saucepan over medium heat.  Add onions and cook, stirring often, until caramelized, about 5 minutes.  Add mushrooms, garlic, butter, and poultry seasoning, and cook until mushrooms are tender, about 2 minutes.  Add rosemary sprig to pot and pour in stock.  Bring to a boil and keep at a medium boil for 10 minutes, to reduce.  Remove rosemary sprig and season with salt and pepper.  While gravy is boiling, whisk in cornstarch and continue boiling for 1 minute.  Serve immediately, or allow to cool and cover with plastic wrap before refrigerating.  Makes about 3 cups.

* Note:  If your container of stock is only 26 oz, don't bother opening another container to reach 32 oz.  I've made this with both size containers, and it's yummy either way.

         

         

Caramelizing the onions will add much more flavor than just cooking them to tender.

Pour in the stock and keep at a medium boil for 10 minutes, to reduce.