Friday, November 13, 2009

A Delicious Twist on Traditional Gravy

There are a lot of blogs out there that have a special place on Fridays for recipes and foodie things, and host link parties so everyone can get together. It seems a great idea, and a really good way to get to know about some of the super blogs out there. So whilst I normally post recipes on my Recipe of the Week page or my Food Blog, Recipes from the 21st Century Housewife’s Kitchen, today I’m posting a recipe in my actual blog so I can join in too. I’ve linked my post up with Foodie Friday on Nicole’s Momtrends Blog and Designs by Gollum, and with Food on Fridays at Ann Roeker’s blog.

Please do visit these blogs, and their link parties. They are a super source of new ideas and a great way to get to know other folks out there in blog land!

Anyway, with Thanksgiving coming up in the US and Christmas on the horizon, I’ve been thinking about all things poultry, and have been doing a lot of experimenting in the kitchen around that theme. I first developed this gravy in an attempt to jazz up some chicken breasts. (It worked!!) It is brilliant with turkey as well, and I have even served it with sausages and mashed potatoes. It’s also a great multi-purpose gravy for everyone. Vegetarians can use vegetable stock instead of meat stock and vegans can do that as well as eliminate the butter and use olive oil instead. It’s delicious every way I’ve made it, and really, really easy. I know that onions are not necessarily a normal part of a Thanksgiving or Christmas gravy, but wow, do they make a delicious addition!

2 tablespoons plus 1 tablespoon butter
2 large onions, red or white, peeled and thinly sliced
2 heaped tablespoons flour
2 to 3 cups of turkey, chicken or vegetable stock
(made from cubes or store bought works just fine)
3 heaping tablespoons cranberry sauce from a jar

Melt the 2 tablespoons butter in a large skillet over medium heat. Turn the heat back to low and fry the onions gently, stirring occasionally. Frying the onions slowly over low heat makes for a sweeter gravy, so I usually let them cook for ten to fifteen minutes. By this point, the onions should be softened and just beginning to take on a bit of colour.

Add the remaining 1 tablespoon of butter, and melt it through the onions. Give it all a stir and then sprinkle the flour over the onions and stir through to coat. Slowly begin to add a bit of the stock at a time, stirring constantly. When the mixture begins to thicken, gradually add more stock, a bit at a time, until you get a nice, thick, pourable gravy. (Keep stirring!) You may need slightly more or less stock, depending on how your mixture cooks up.

When the gravy reaches your desired thickness, add the cranberry sauce and stir to melt through the gravy. Taste, and add a bit of salt and/or pepper if you want to.

That’s it! Happy Thanksgiving to all in the US - and to all those ex-pats celebrating elsewhere in the world :)