Friday, November 28, 2008
Now for the gravy. I just don't like gravy. I make it every year because I know it's a requirement, but yuck. I did have better hopes for this year's gravy because of the white wine. I have to admit it was better than most gravies.space
Here's what was left in the pan after I took the bird out.
You need a ton of shallots needed for the recipe.
I browned these in a little of the turkey fat.
Next, I deglazed the pan with the wine and brought the wine to a boil.
After the wine reduced, I added the wonderful turkey stock.
After I got this to a boil, I strained it and put it in a saucepan.
I made a past with flour and truffle butter and added it to the then boiling sauce.
Not bad, huh?
I made gravy! I get excited every time I do it correctly. It's such a challenge to cook stuff you don't like.