Thanksgiving turkey, stuffing and gravy are the holy trinity of the holiday meal. It would be just another meal without all three at the center of the plate. Very little in life is as personal a taste as Thanksgiving stuffing. I find that every family has their own recipe for stuffing and nothing else will do; so for now I’ll leave your stuffing alone.
But, have you considered your turkey gravy? Is it really as good as it can be? Does it add something to the table? You’re not putting that canned stuff out are you? No, I didn’t think so. I know a lot of people use gravy thickened with cornstarch, and I think they need to try a new approach. REALLY, flour is the way to go with gravy. Mushrooms are the way to go too. They are pretty much always a good decision. Not only are they tasty and meaty and lovely, but they are also full of fiber and other good stuff that is apparently good at making you look young forever.
Okay, so a flour-thickened gravy full of mushrooms? That will taste good on anything; pretty sure dirt would taste good with this gravy on it. This recipe is adapted from a Cooking Light recipe. I substituted shallots for the onion, doubled the mushrooms and add the flour before the stock so it gets a chance to cook. To make the gravy, start with a little olive oil, a shallot, a hearty amount of fresh sage and a load of mushrooms. Saute that until nice and brown then throw in a flour, a little sherry and a few cups of real turkey stock and you have gravy. You’ll want to taste for seasonings of course, then you’ll want to taste again, and again, and…
I think there is a misnomer that gravy is bad for you. Probably because traditional gravy is made with the drippings which are mainly fat. It’s easy to make with very little fat. If you use defatted stock, you end up with 3 1/2 cups of gravy with only two tablespoons of olive oil. That way you can load it on. I say that this recipe serves 10, but if you like gravy like I do, that number might be a bit less. You can use store-bought stock or broth, but it won’t be as flavorful as using a really good homemade stock (like my Poultry Stock).
Mix it up this year with a vat of this Mushroom Gravy. If you have picky kids to feed, you can strain the mushrooms off of a small amount of it (more for you). Everyone will LOVE this. Something about the sage that just makes it seem like Thanksgiving. Enjoy!