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Thanksgiving: Port Gravy

Source of Recipe

From "Williams-Sonoma: The Best of Thanksgiving"


List of Ingredients

â—¦ 5 tablespoons unsalted butter
â—¦ Neck, heart, and gizzard reserved from a 12-18 pound turkey, coarsely chopped
â—¦ 1 carrot, peeled and coarsely chopped
â—¦ 1 yellow onion, coarsely chopped
â—¦ 1 rib celery, coarsely chopped
â—¦ 1 head garlic, halved crosswise
â—¦ 1 fresh thyme sprig
â—¦ 1 cup dry white wine
â—¦ 2 cups ruby port
â—¦ 4 cups turkey stock, chicken stock, or low-sodium poultry broth
â—¦ ¼ cup all-purpose flour
â—¦ ¾ cup heavy cream


Recipe

In a large saucepan over high heat, melt 1 tablespoon of the butter. Add the turkey giblets, carrot, onion, and celery and cook, stirring often, until dark golden brown but not scorched, 8 to 10 minutes. Add the garlic, thyme, white wine, and port and bring to a boil, stirring with a wooden spoon to scrape up any browned bits on the pan bottom. Add the stock, bring to a boil, and reduce the heat to maintain a gentle simmer. Simmer until reduced and very flavorful, about 1 ½ hours, skimming off any foam and fat from the surface of the liquid every 20 minutes with a large, shallow metal spoon.

Strain the liquid through a fine-mesh sieve into a large saucepan, pressing down on the solids with the back of a spoon. Place over medium-high heat and simmer briskly until reduced by about half, again skimming off any fat if necessary. Transfer to a glass container, then cool, cover, and refrigerate overnight.

While the turkey roasts, finish the gravy:
Lift off and discard any fat from the surface of the chilled stock. In a large, clean saucepan over medium-low heat, melt the remaining 4 tablespoons butter and stir in the flour. Cook, stirring constantly with a whisk, until light brown, about 3 minutes. Gradually whisk in the stock and bring to a simmer. Cook, gently, uncovered, for about 30 minutes. Whisk in the cream, return to a brisk simmer, and cook for 2 minutes. Pour the gravy into a warmed gravy boat for serving.

Serves 8 to 10