Bourbon Gravy

Name: Bourbon Gravy
Ingredients: For the stock:; Giblets (except liver) and neck from a; fresh turkey; 1 bay leaf; 2 fresh thyme sprigs; 2 fresh flat-leaf parsley sprigs; 1 onion, chopped; 1 carrot, chopped; 1 celery stalk, chopped; 5 cups cold water; For the gravy:; Pan drippings from roasted turkey; 1 Vidalia onion, diced; 2 Tbs. bourbon; 2 cups turkey or chicken stock; 1 1/2 Tbs. cornstarch; Salt and freshly ground pepper, to taste; 1 Tbs. chopped fresh sage

18 ingredients

1 steps

Ingredients

For the stock:
Giblets (except liver) and neck from a
fresh turkey
1 bay leaf
2 fresh thyme sprigs
2 fresh flat-leaf parsley sprigs
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
5 cups cold water
For the gravy:
Pan drippings from roasted turkey
1 Vidalia onion, diced
2 Tbs. bourbon
2 cups turkey or chicken stock
1 1/2 Tbs. cornstarch
Salt and freshly ground pepper, to taste
1 Tbs. chopped fresh sage

Directions

1

{"0":"To make the stock, in a saucepan, combine the giblets and neck, bay leaf, thyme, parsley, onion, carrot, celery and water. Set the pan over high heat, bring to a simmer and reduce the heat to medium-low. Simmer, skimming the surface to remove any foam, until the stock is flavorful, about 2 hours.","2":"Strain the stock through a fine-mesh sieve set over a heatproof bowl. Let the stock cool to room temperature, then cover and refrigerate until ready to use.","4":"To make the gravy, set the roasting pan with the turkey drippings over medium heat. Stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. When the browned bits have been loosened and the liquid has nearly evaporated, after 3 to 5 minutes, pour off and discard all but 2 Tbs. of the fat. Add the onion and saute, stirring constantly, until tender, 2 to 3 minutes. Add the bourbon and cook, stirring, until nearly evaporated, about 1 minute. Add the stock and cornstarch and whisk until smooth.","6":"Bring the gravy to a boil and cook, whisking constantly, until it is thick enough to coat the back of a spoon, 8 to 10 minutes. Season with salt and pepper, stir in the sage and cook for 1 minute more. Keep warm until ready to serve. Transfer the gravy to a sauceboat and pass at the table."}