Thanksgiving Gravy

November 11, 2019

Turkey is king of the table on Thanksgiving and other holidays but don’t overlook making a delicious gravy to go with it. This one can be made a couple of days ahead of time and reheated when needed.

Sherry Infused Gravy
Makes about 3 cups

1 tablespoon butter
¼ pound diced pancetta
1 cup diced leeks or milk onion
1/3 cup flour
1 ½ cups thinly sliced button mushrooms
1 tablespoon minced fresh parsley
2 ½ cups vegetable or beef broth
½ cup dry sherry
Salt and pepper to taste 

In a saucepan, over medium heat, melt the butter and add the pancetta and leeks or onion and cook until the pancetta renders its fat and has begun to brown. Add mushrooms and continue cooking until they soften. Stir in flour and coat and cook mixture well. Add parsley, broth and sherry and cook until mixture begins to thicken. Cook 3 to 4 minutes until mixture is smooth and velvety. Season with salt and pepper to taste. Serve hot with turkey.

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