Today we make the starter for our gravy. I have to say this gravy, is totally amazing. So much flavor! I had some leftover, so I pan seared some pork chops and poured some of it over the top. AMAZING! They were so delicious, tender and flavorful. If you have the time, make your own stock or search at a fine foods store for some really good stock. It really makes all the difference.
Gravy Ingredients: 6 tablespoons (3/4 stick) unsalted butter 1 large red onion, halved and sliced 1/4 inch thick 4 large garlic cloves, peeled and halved 6 tablespoons all-purpose flour 4 cups good chicken stock, preferably homemade 10 large fresh sage leaves 2 bay leaves 1 cup dry white wine, such as Sauvignon Blanc Directions: Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock) and 1 teaspoon pepper. Bring to a boil, lower the heat and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use. After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy into the gravy base pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.