As I mentioned yesterday, I’m collecting easy and reliable Thanksgiving dishes. With one oven and a turkey that will be occupying it for a good 3 hours, make-ahead and stove-top dishes are a plus.
This make-ahead gravy recipe, an old one from Woman’s Day magazine, has been getting rave reviews on various food boards. I’m posting it here for safe-keeping and will add a review when I make this. WD says it can be made up to 3 months in advance, frozen, and thawed for 2 days in the refrigerator. I changed the directions slightly. WD says to skim the fat off immediately, but I plan to chill it overnight and let the fat rise to the top. It’s a make-ahead recipe, so why rush?
4 turkey wings (about 3 lbs)
2 medium onions, peeled and quartered
1 cup water
8 cups chicken broth
3/4 cup chopped carrot
1/2 tsp dried thyme
3/4 cup flour
2 Tbsp. stick butter or margarine
1/2 tsp ground black pepper
Heat oven to 400 degrees F. Have ready a large roasting pan.
Arrange wings in a single layer in pan; scatter onions over top. Roast 1 1/4 hours until wings are browned.
Put wings and onions in a 5-to-6 qt. pot. Pour water in roasting pan and stir, scraping up brown bits from bottom. Add to pot with wings and onions. Add 6 cups broth (refrigerate remaining 2 cups), carrot and thyme. Bring to a boil; reduce heat and simmer, uncovered, 1 1/2 hours.
Remove wings to cutting board. When cool, pull off skin and meat. Discard skin; save meat for another use.
Strain broth into a large container, pressing vegetables to extract as much liquid as possible. Discard vegetables; refrigerate broth and allow fat to rise to top. Skim off fat. Transfer broth to 3 quart pot and set on stove.
In a bowl, whisk flour into remaining 2 cups broth until blended and smooth.
Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3 to 4 minutes to thicken gravy and remove floury taste.
Stir in butter and pepper. Serve or pour into containers; refrigerate up to 1 week or freeze up to 6 months.
Makes 8 cups