My Nepenthe by Romney Steele

Author:Romney Steele [Steele, Romney]
Language: eng
Format: epub
ISBN: 978-0-7407-9046-1
Publisher: Andrews McMeel Publishing LLC
Published: 2009-03-20T16:00:00+00:00

William, Sumner, Nicoya, and Chama

Lolly’s Giblet Gravy

MAKES ABOUT 3½ CUPS

5 tablespoons flour

¼ cup fat skimmed from the turkey roasting pan, or butter

2 or 3 tablespoons brandy or wine (optional), plus pan juices

Rich turkey stock, heated

Reserved giblets, neck, and any other bits and pieces from the turkey, chopped

Salt and freshly ground black pepper

Fresh sage or other herbs (optional)

2 tablespoons chilled cream or milk

Making good gravy is an art, but my grandmother made it look easy. She approached it as she did most everything, with confidence and verve. When you saw her at the stove on Thanksgiving night, whisk in hand, it was a sign that dinner was about to start. As if on cue, her kitchen mice would go scrambling, rushing the covered platters of succulent turkey and all the trimmings from the family kitchen down to the restaurant for service.

I don’t think she had much of a formula, just a good sense of what she was doing and a knack for getting it right. So, while I offer measurements and a slightly different method, it’s still straightforward. Don’t forget to reserve the fat and juices from your roasted turkey—and don’t throw out those giblets.

Toast the flour in a dry small skillet over low heat, shaking and stirring for a minute or two until it is lightly browned; set aside. Skim the fat from the turkey drippings and reserve. Deglaze the roasting pan with a little brandy or wine (or stock), scraping up any dark bits to incorporate. Pour into a measuring cup and add enough hot stock to equal 4 cups.

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