The picture above is my inherited gravy bowl from my grandma. The foundation of this gravy recipe is from her as well. The later addition to this recipe was inspired by a gift from my husband's aunt. Aunt Pat gave me ' The Gourmet Cookbook' by Ruth Reichl, which contains an interesting twist to a basic gravy, pureed cranberries. I added this to the gravy one Thanksgiving and waited with bated breath. To my relief it was a huge success. - ashley_samuel_pierson —ashleychasesdinner
Test Kitchen Notes
This gravy ushers in a multi-level taste bud experience, the sweet tartness of the cranberries melds with the meaty rich poultry essence. The magenta hue of the gravy is glorious too, even if it may shock those who expect a more traditional brown. – Andrea —The Editors
To make the stock: Take giblets and neck from enclosed pouch out of turkey. Set aside. Note: Leave out the liver when using the organs to make stock. The liver can overwhelm the taste of the stock and even add a bitter taste.
In a 2 quart sauce pan, add 2 tablespoons of vegetable oil, and brown giblets, neck, celery and onion. Stir occasionally. This will take approximately 5 minutes.
Add 5 cups of water to sauce pan.
Add bay leaf, salt, pepper and simmer stock for 45 minutes.
Pour stock through fine mesh sieve and into a bowl.
To make the cranberry puree: Combine 2 cups of fresh ( or Frozen) cranberries and 1 cup of sugar in a sauce pan over medium heat. Stir frequently until the sugar dissolve and cranberries break. About 10 minutes.
Puree mixture in the blender until smooth. Transfer to a bowl.
To make gravy: Remove turkey from the roasting pan and place on a platter. Deglaze the roasting pan by adding water and stirring and scraping over high heat. About 1 minute. Remove from heat.
In a small bowl, collect 1/2 cup of turkey drippings and mix with flour until thick. This will make a roux. For smooth, creamy gravy without lumps, use a wire wisk when adding the flour to the drippings, and beat rapidly. Transfer this to a sauce pan.
Add pan juices and stock slowly, whisking constantly.
Add cranberry puree. Continue on medium heat for 15 minutes.
Slice giblets and add to gravy. (Optional)
Season with salt and pepper to taste.
Cranberry puree can be made up to 1 day ahead. Refrigerate. Bring to room temperture before using. Stock can be made a day ahead as well. Cool completely before refrigerating.
One constant in my life is food. I love to cook, eat and learn new things about food. I grew up in a family who had the philosophy that the kitchen was the heart of the home. My southern mom and grandma were amazing cooks who taught me food was more than sustenance, it was soulful. I am always amazed, inspired and genuinely happy to have found such a place as food52 with so many like minded individuals. With inspiration like this to draw from, there is endless oportunity to learn new things!