Adapted from How to Cook Everything, Tenth Anniversary Edition by Mark Bittman. Copyright © 2008 by Double B Publishing, Inc. With permission of the publisher, John Wiley & Sons, Inc.
This recipe is from O's Thanksgiving menu.
- 6 cups turkey stock (preferably, but chicken stock is fine)
- Salt and freshly ground black pepper
- 5 Tbsp. butter (optional)
- 1/3 cup cornstarch (optional)
Add stock and cook, stirring and scraping all brown bits off bottom of pan, until liquid has reduced by about 1/4, 5 to 10 minutes. (If not using cornstarch and a thicker gravy is desired, continue to reduce a little more.) Turn the heat down to medium and continue to simmer for about 5 minutes, tasting and seasoning with salt and pepper as desired. Strain liquid into a saucepan, discarding solids.
Over medium heat, stir in butter, if using, and keep warm. If using cornstarch, mix with 1/4 cup cold water, then add to simmering gravy, stirring constantly. It should thicken almost immediately; serve hot.