Thanksgiving Gravys (yes, multiple gravys)

While my Mom has always taken the reins on Thanksgiving dinner, this year she asked me to help by making gravy.  I was planning on making gravy using the drippings, but I wanted a back up in case I messed up.  

For the traditional gravy, you will need:

1/2 onion

1 celery stalk

1 carrot

1 cup of chicken stock

2 tablespoons of butter

2 tablespoons of flour

To get started, roughly chop the vegetables.

Then pulse them in a food processor until very fine.

Add a couple of tablespoons of butter to a non stick pan and saute over medium high heat.

Once the vegetables are very soft and fragrant, maybe 5-7 minutes, add the flour and cook for another minute to 2.  You'll want to really incorporate the flour well and cook until there is no more raw flour flavor.

Then add the chicken stock and bring to boil.  Simmer for about 5 minutes.

Next, use a fine mesh strainer and pour the gravy into another pan over medium heat to remove the solids.  Use a spoon to make press and make sure that you are getting all of the flavor out of the strainer.

Voila.  Gravy.

Pretty easy and really easy to make.  

The second gravy was much more involved to make, took a lot longer, but was so much better.  Not to say that the first wasn't good, but the second was legit.

For this gravy, you need a turkey.

More specifically:

3 cups of the drippings from the roasting pan that the turkey just cooked in

1 shallot

A whole bunch of mushrooms (maybe a pound)

2 cloves of garlic

2 tablespoons of cornstarch

2 tablespoons of butter

1 cup dry white wine

1 tablespoon olive oil

salt and pepper

Chop the shallot, garlic, and mushrooms.  Add a tablespoon of butter and tablespoon of olive oil over medium high heat and saute until golden brown, about 7 minutes.  If desired, you can use some reserved turkey fat to cook the shallots and mushrooms in.

Add the wine and deglaze the pan, bring to a simmer and reduce a bit.  

Next, add the drippings.  Just make sure that you separate as much fat as possible before you add it.

Bring to a boil and simmer, reduce by about 1/3.  Mix some cornstarch with a bit of water in a bowl to remove the clumps.  Then add to the pan to thicken, cook for another minute to cook off the raw taste.

Place another pan over medium heat, then strain the gravy with a fine sieve to remove the solids.  This step is totally optional.  If I was making the gravy for just the Wife and me, I would have left this step out.  I just wasn't sure if everyone would like the mushrooms in the gravy.

Just like the previous gravy, make sure to use a spoon to press out all of the deliciousness.

It's just that simple...

Homemade gravy, packed with awesome turkey and mushrooms flavor.