Last Updated on October 3, 2024
If you’re looking for a gravy that adds a burst of flavor to your holiday meal, this recipe has got you covered. By caramelizing bell peppers and fortifying a rich chicken stock with a mirepoix and herbs, this gravy brings depth and complexity to your table. The finishing touch? A smooth thickening of cornstarch and a sprinkle of Balinese Truffle Salt to bring out all the best flavors. Whether you’re pairing it with turkey, chicken, or even roasted veggies, this gravy will be a hit at any gathering.
It’s All Gravy, Baby!
This turkey gravy recipe is anything but basic. Start by slowly caramelizing bell peppers to bring out their natural sweetness, then fortify your chicken stock with a classic mirepoix and herbs for deep, complex flavor. Once simmered and reduced, the gravy is thickened with cornstarch for a smooth finish. Season with Balinese Truffle Salt and black pepper for a touch of gourmet flair. Perfect for Thanksgiving or any special occasion, this gravy will elevate your meal to new heights.
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Servings: 8
Ingredients
- *Reserve all leftover cooking liquid from the turkey*
- 2 quarts chicken stock
- 1-3 tblsps cornstarch
- 2 bell peppers any color
- 2 ribs celery
- 2 garlic cloves
- 2 bay leaves
- 1 tblsp black peppercorns
- 3 to 4 tblsps canola or grapeseed oil
- Kosher or Balinese Truffle Salt
- 1 tsp black pepper ground
- 1 sprig fresh sage
Instructions
- In a large sauté pan on medium-low heat, add 2 tablespoons of oil. Once heated, add the bell peppers with a pinch of salt.
- Cook slowly, stirring occasionally, until the peppers are softened and lightly caramelized (about 15-20 minutes). Set them aside off the heat.
- While the peppers are cooking: dice the celery and smash the garlic (this forms the mirepoix).
- In a sauce pot, add 1 tablespoon of canola or grapeseed oil and sauté the mirepoix until fragrant or lightly golden brown. Add a pinch of salt and black pepper.
- Add the bay leaf and sage along with 2 quarts of chicken stock, and bring it up to a boil, then gently simmer for 30 minutes. (This process, called fortifying your stock, adds depth of flavor. Feel free to add mushrooms, herbs, alliums, or dry spices during fortification if desired!).
- Once the stock has simmered for 30 minutes or reduced by half, strain through a mesh strainer and return it to the pot. Add the caramelized bell peppers.
- Once the turkey is resting and you have the cooking liquid strained, add the strained cooking liquid to your fortified stock and bring it up to a boil.
- Now, it’s time to thicken the sauce: In a separate small bowl, whisk 1 tablespoon of cornstarch with a little water until a thick paste forms. Whisk that into your hot gravy until the desired thickness is achieved! Repeat as needed until the gravy reaches the proper consistency. (Do this little by little to avoid over-thickening the sauce).
- Season to taste with Balinese Truffle Salt and ground black pepper.
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