If you read my Sourdough Bread Stuffing recipe, you know I’m not the biggest fan of cooking inside the bird. Sorry if I offend anyone, but it grosses me out. The same goes for gravy. I like other, non-inside-the-bird ingredients in my gravy, too. More than anything, I think it tastes better.
Plus, then you can make either the stuffing or the gravy even if you’re not making turkey. It is packed full of flavor from garlic, rosemary, thyme, and shallots without tasting like the inside of bird. This gravy would be delicious over chicken or potatoes, on a sandwich, or even over beef. Added bonus: it only takes about 10 minutes to make, so it’s easy to pop on the stove while you’re cooking everything else.
What you’ll need:
2 tablespoons olive oil
1 shallot, minced
4 teaspoons garlic, minced
1 sprig rosemary, minced (about 1 tablespoon)
1 sprig thyme leaves, minced (about 1 tablespoon)
1 bay leaf
1 teaspoon salt
3 tablespoons butter or margarine, melted
3 tablespoons flour
4 cups low-sodium chicken broth
**Tip: Fresh herbs are better, but you can raid your spice cabinet if you don’t want to make the trip to the market. If you use dried herbs, double the amounts.
What you’ll need to do:
Place a medium saucepan over medium-high heat and add your olive oil. Add the minced shallot, garlic, rosemary, thyme, and bay leaf. Cook until the shallot is tender, or about 3 minutes.
While the shallot mixture cooks, make a paste with the butter and flour in a small bowl.
**Tip: The flour is going to be what thickens the gravy, and it’s really important to make this paste separately – do not add the flour straight into your gravy or you’ll get little lumps. Whenever you’re making a roux, always make a paste with the flour before your add it into your gravy or sauce.
Add the broth to the shallot mixture and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil, then whisk in the butter/flour mixture. Boil until sauce thickens to make a gravy, or about 5 minutes. Remove and discard the bay leaf.