Thanksgiving turkey gravy recipe that is a healthier and tastier alternative

With Thanksgiving just around the corner, some people like to begin planning their menu.  One of the items that cooks either love or hate to make for the big feast is gravy.  Gravy can be lumpy, full of fat or cream or butter.  It can be full of 'icky things' (if you have kids, you know what we mean) or just plain boring.

Our Thanksgiving gravy starts out with vegetables that are grilled or roasted in the turkey drippings.  They pick up loads of flavor.  Then we puree them so there is no evidence that they even exist.  We use the pureed gravy as a way to thicken the gravy.  The drippings are added, along with your favorite seasonings, and you have a tasty gravy for your turkey.  Kids will be eating their veges without knowing it and your guests will not know that your gravy isn't the traditional one you usually make.

Try our recipe this year and let us know how you like it.   

Turkey Gravy

1 stalk Celery
½ Celery root (also called celeriac)
2 Carrots
1 Onion
1-2 cups Water
Kosher salt and pepper to taste
Garlic powder to taste
Sage to taste

If making the turkey in the grill (we always use a charcoal grill for our turkey, but you can use a gas grill, too), place the vegetables in the drip pan and add in about 1-2 cups of water so the veges do not burn. Place drip pan under the turkey on the grill, being careful not to let the charcoal embers fall into the pan.  If you make your turkey in the oven, just put the vegetables in the bottom of your roasting pan and place the turkey either on a rack on top of the vegetables or directly on the veges if you do not have a rack. 

While the turkey is cooking, put the chicken neck and giblets in a medium sized saucepan. Add several cups of water or chicken stock. Simmer for a few hours until the meat is tender. Remove the neck and giblets from the broth and set aside. Save the stock for the gravy.

When the turkey is done, remove the vegetables from the pan and let them cool. Pour the pan juices into a container and strain off the fat. This works well with a fat separator.

To create the gravy, take some of the vegetables from the drip pan and puree them. A blender, food mill or an immersion blender do this easily. Pour the drippings from the turkey into the pureed veges and add turkey stock until the gravy reaches your desired consistency. Note: If you use too much carrot, your gravy will take on an orangish tone.

If you like your gravy thicker than you get with the vegetables, make a roux in a sauce pan with flour and butter. (Next time, however, just cook more vegetables so your gravy is thick enough.)  Cook for about a minute or two to cook out the flavor of raw flour. Add this mixture to the vegetable mixture. Cook until thickened. Add salt, pepper, garlic to taste. You can also add in sage, poultry seasoning, wine, or other seasonings as desired.

For other recipes and ideas, see Mesa Food Examiner.

If you have any questions, contact us at judy@simplyimpressive.com.  You can also see our website for classes and other information at www.simplyimpressive.com. 

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