Taters and Gravy
Originally posted on an earlier date
When I was a girl, Thanksgiving was the best holiday... 1- I'd wake up smelling food that had been roasting for hours 2- I got to sit in the big comfy chair all morning, in my jammies, eating cinnamon rolls and watching the Macy's Thanksgiving Day Parade 3- It was the start of "Family Season"
At some point in the day, we'd end up at my grandparents house... they only lived a few miles away and we saw them often- but driving up to the house on this day was different... Santa and his reindeer would be securely fastened to the roof, the tree would be up and shimmering in the front room window and grandpa would be sitting in his chair on the front porch to get away from the hustle and bustle in the kitchen. By the time we'd gotten out of the car and grabbed the tupperware encased treasures (cookies and relish trays), he'd be down the steps and holding the white picket gate open for us... "Hi Kimmy (with a kiss...always a kiss), Happy Thanksgiving". Up the stairs and through the porch and BOOM, the heat and the smell of the holiday would hit you square in the nose when you walked in the front door... roasting turkey and pie...those are the smells I remember.
From the front door to the kitchen might take 20 minutes, not because the house was large (quite the opposite actually), but because you had to stop for hugs and kisses from cousins, aunts, uncles, great aunts and uncles and second cousins along the way... At the end of this holiday cheer was grandma... in those early days, in a dress, bustling around the kitchen. The turkey would be resting on the counter, to make room for the 22 sides that needed to warm in the oven. Pies and cakes and "grandpa fudge" would be properly displayed on the counter next to the pretty pink crystal dishes of sauerkraut and pickled beets.
The last task was always whipping the potatoes, that had been boiling since sunrise, and the making of the gravy... I don't remember much about the potatoes- they are, after all, simply a vessel to hold gravy...
However, I do remember the gravy. Always perfect...always delicious and always more than we needed. This was a mystery to me for many years after I had grown up and tried to make gravy on my own. My first attempts often tasted like flour- thick and gelatinous...so bad, in fact, that one Thanksgiving, I made an emergency trip to the grocery store to buy jars of gravy, so my family would think that I too, had mastered the skill. Thankfully, I have been able to spend several holidays since that disastrous Thursday, in the kitchen with my grandmother and my mom, (who is also an excellent cook)... Their recipe was delicious, over time I've adapted with my own touches.
**Note: Start the broth when you clean the turkey (this might be a day or two ahead, if you brine the bird). Making stock in a slow cooker will produce the most flavorful broth.
Because I am committed to a Stress-free Thanksgiving this year, I've decided to try something new.... I came across this recipe for Slow Cooker Roasted Garlic Mashed Potatoes. It caught my eye, because I like to leave the skin on smashed potatoes and I love garlic. I know it will be easy- I'm hoping it's delicious as well! This post is dedicated to those who brought so many good traditions and happy memories to my life. I miss you every day~ I hope the holidays are even more glorious where you are...xoxo
Enjoy... and go be happy :)
Turkey Broth:
Ingredients
For the broth:
2 tablespoons unsalted butter
1 medium onion, sliced
Neck and giblets (and backbone, if you removed it) from your turkey (discard the liver)
8 cups low-sodium chicken broth
3 sprigs thyme, parsley, rosemary and/or sage
1 bay leaf
Instructions
Melt butter in a large saucepan over medium-low heat.
Add the onion and turkey parts; cook, stirring, until the giblets are browned, about 15 minutes.
If it's Turkey Day- add broth and herbs to sauce pan and simmer while the turkey cooks.
If it's a few days ahead of time- transfer to a slow-cooker. Add the chicken broth, herb sprigs and bay leaf; cover and cook on low for at least 8 hours. Strain the broth, cool and refrigerate until cooking day.
Remove broth from the refrigerator when you put the turkey in the oven. Transfer to a small pan and warm over low heat.
Turkey Gravy
Ingredients
For the gravy:
8 cups warm broth
Turkey drippings from your roasting pan (or butter)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
Instructions
Make broth day of or before. Warm if necessary before proceeding to step 2.
When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a measuring cup. Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon. (If the bits are stuck, put the pan over a low burner to loosen them.) Add the bits and liquid to the measuring cup.
Add 4 ice cubes to cup to facilitate fat separation.
Let the fat rise to the top of the cup, then spoon off 1/2 cup fat and transfer to a large saucepan over medium heat.
**NOTE** If you Grilled or Spatchcocked the turkey, you may not have enough fat. Add melted butter to make up the difference. Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.
Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low.
Pour the dark roasting juices from the measuring cup into the gravy, after discarding any remaining fat.
Simmer, whisking occasionally, until the gravy thickens, about 10 minutes.
Season with salt and pepper.
