What do you put on smoked turkey? That's how our family does it. Turkey is meat after all and 'round here meat typically gets its final treatment outside over coals. The oven we save for dressing, sweet potatoes and all the other side dishes. We are southern and also Texan. That means we find any way to smoke, pepper, and generally spice up any and all traditional recipes. Our best gravy is made with mesquite infused olive oil, pork chorizo, and heavy cream; all three of which I am most thankful. We also love this over homemade Sunday biscuits or tamales. Enjoy! - American Gastronomic —American Gastronomic
This is an incredibly versatile gravy. It did present challenges because I reside in the suburbs of Long Island and American Gastronomic resides in the Lone Star state. I searched far and wide for mesquite-flavored olive oil and chorizo sausage with no success so I made my own mesquite-flavored oil by infusing 2 tablespoons of olive oil with 1 teaspoon of mesquite liquid smoke. Chorizo was swapped out for pork andouille. I know, the two main flavors, but I would say the end result did not reflect the ingredient sacrifices I made. Indeed it was smoky and creamy and dotted with spicy flavor morsels of porky sausage that burst in my mouth. The cream quelled the spiciness of the sausage and the flavors lingered. It made my kitchen smell amazing. I usually prefer non-creamy gravies but this was not too rich. As American Gastronomic suggests, it would be good over smoked turkey or biscuits or tamales. Actually any which way, including just off the spoon leaning over the pot, sounds good to me. This recipe is a winner. - testkitchenette —The Editors
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