One of our favorite parts of our holiday meal is this velvety smooth and savory gravy. We’ve adapted it from a recipe found years ago in a Sunset magazine article from beautiful Mendocino’s Little River Inn – a favorite destination of ours!
Ingredients:
- 1/2 cup flour
- 1/2 cup reserved fats from drippings of cooked poultry
- 2 cups drippings or chicken broth
- 1 cup light cream
- 4 Tbsp brandy
Measure juices from turkey (or other poultry) roasting pan, scraping brown bits. Skim off fat, reserve. Measure pan juices, adding chicken broth to make 2 cups. Set aside. In saucepan combine 1/2 cup reserved fat and 1/2 cup flour until thoroughly mixed. Slowly add reserved juices and chicken broth, whisking the entire time over medium heat. Stir in 1 cup light cream. Cook and stir until thick and bubbly. Stir in brandy (we bring it back to a boil to cook out all the alcohol yet leaving the flavor), heat through. Makes 8-10 servings I always double the recipe or sometimes quadruple it – we don’t like to run out of this gravy!
This can be used when making turkey dinner for any holiday. It works well with Cornish game hens, which we usually enjoy at Christmas.
Most importantly, your dinner is not complete without the usual “Duck-Duck-Goose- Goose” game following the wonderful dinner meal. There’s just nothing quite like the joy of family and loved ones getting together to express love for one another.
This truly is the season of gratitude!
What are some of your favorite family traditions during this marvelous time of year?
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