Welcome back to Thanksgiving 101. Today we tackle the gravy.
Besides the turkey, I think the fear of getting lumpy gravy is one of the biggest concerns at Thanksgiving. Plus, it’s usually made after the turkey is done, just as you’re trying to get everything else heated up. Who needs that kind of pressure?!
This recipe, based on one from Ina, is made ahead, so you don’t have to worry about it, along with everything else, on the day. I made it the day before and heated it up as the turkey was finishing roasting – I then added some drippings from the turkey pan and voila! I chose to puree the gravy because I enjoy a smoother gravy and I didn’t have to be so careful about finely dicing the onions.
SO now we have the turkey and gravy …. next time, the sides.