Oh don't fool yourself this is turkey gravy, and collards gravy and sweet potato gravy and even biscuit gravy. If comfort came in a ladle this would be it. Don't get in a hurry when making the roux, remember it is built for comfort not for speed, so take your time and build it to a nice peanut butter color or browner if you like. What I like about this is it can be done a day or two in advance and then reheated on Thanksgiving day. - thirschfeld —thirschfeld
Test Kitchen Notes
This is a meal disguised as gravy. Seriously, not only does it comprise most of the food groups, its layered flavors hit all hot spots in your mouth. You don’t need turkey to distract you from smoky, slightly sweet sauce with the bite at the end. Pass the potatoes, please. Or better yet, just give me some grits to help fill my spoon as I eat this pot full of gravy. - cheese1227 —The Editors
8 two ounce servings
clarified butter or vegetable oil, do not use whole butter the solids will burn before the roux is brown
In a cast iron pot or enameled Dutch oven heat the butter or oil over medium high heat. Add the flour. It should sizzle. Start stirring with a wooden spoon, don't use metal because it can discolor the roux. Reduce the heat to medium low and keep stirring. The roux will begin to take on color and smell like popcorn. Keep stirring until it is the color of peanut butter.
Add the onions, celery and green pepper. The roux will seize up and collect around the vegetables. Thats what you want. Stir until the veggies become fragrant.
Add the garlic, Cajun seasoning, thyme and the marjoram. Stir until they become fragrant.
Add the stock. Season the a heavy pinch of salt and fresh ground pepper. Raise the heat to high and stir the gravy until it comes back to a boil and thickens. Add the tasso and the bay leaf. Reduce the heat and let the gravy simmer for 15 to 20 minutes so the flavor meld. Taste and correct the seasoning.