Vegetable-Thickened Turkey Gravy ICAG

Name: Vegetable-Thickened Turkey Gravy ICAG
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 large heads garlic, end removed, turned on their sides and split through the middle to expose each clove of garlic; 2 medium yellow onions, thinly sliced 2 tablespoons extra-virgin olive oil Kosher salt; 1 Tbs vegetable oil; 1 cup dry Sherry; 4 cups tasty chicken stock; 2 tablespoons Dijon mustard; 1 tablespoon red wine vinegar 4 cups tasty chicken stock

3 steps

Prep:10minCook:1h

Vegetable-Thickened Turkey Gravy love using vegetables to thicken a sauce instead of a heavier traditional choice like flour or cornstarch. You can also make this gravy with extra roasted turkey parts and then make another gravy from your actual turkey to double up. #thanksgiving #instagood

Updated at: Thu, 17 Aug 2023 06:40:56 GMT

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Ingredients

3 servings

2 headsgarlic

end removed, turned on their sides and split through the middle to expose each clove of garlic

2yellow onions

medium, thinly sliced

1 Tbsvegetable oil

1 cupdry sherry

4 cupschicken stock

tasty

2 tablespoonsdijon mustard

1 tablespoonred wine vinegar

Instructions

Step 1

1. Preheat the oven to 450F.

OvenPreheat

Step 2

2. Arrange the garlic halves and sliced onions side by side in a single layer of foil with some foil to spare. Drizzle with olive oil and season generously with salt. Wrap the foil over into a little package and place in the oven. Roast until completely tender when pierced with the tip of a knife, 45-50 minutes. Remove from the oven, carefully open the foil and cool.

Foil

garlic2 heads

yellow onions2

vegetable oil1 Tbs

Step 3

3. Remove the turkey from the pan and place it on a cutting board to rest. Add the Sherry directly to the pan and bring to a boil over medium heat. Reduce the liquid until only a thin layer remains and whisk in the mustard. Add the stock and simmer until the liquid reduces by half, 5-8 minutes. Add the vinegar. Transfer about half of the liquid to the blender. Hold 2 of the garlic halves like a half a lemon over the blender and "squeeze" the flesh from the cloves, allowing the garlic "meat" to fall into the blender and blend until smooth. Discard the skins. Add all of the cooked onions and blend again until smooth. Transfer to a medium pot. Squeeze the other two garlic halves directly into the gravy to create some texture. Taste for seasoning.