Good Gravy


Every moist and beautifully browned turkey needs a good gravy to go with it. Gravy can be made in a vast number of ways and variations. But the following one is my favorite. It has the advantage of tasting good, being relatively low in fat and is also gluten and dairy-free.

After you have removed the turkey in its rack to cool, place the turkey roasting pan on your stove top. Pour an entire bottle of dry red wine into the roasting pan (I like a good Spanish red like Montebuena Rioja or an Arcilla Garnacha). Add several sprigs of fresh rosemary and some freshly ground black pepper. Turn on the burners (you will probably need to use at least two burners) to a medium high heat. Using a spatula, scrape the bottom of the roasting pan as you stir and the wine begins to reduce. Let it reduce to less than half its original volume. Taste, and adjust pepper to taste. You will probably not need salt because the turkey drippings will be salty from the brining process.

Strain the gravy into a gravy separator. Pour from the gravy separator into a gravy boat and serve.

Next up: stuffing. A modified version of Grandmother’s cornbread and sage stuffing is coming soon on Dishing.


About Author

Never one to shy away from trying something new, Kim Weiss shares her love of cooking and her taste for experimentation with us each week in The Creative Kitchen. Weiss was born into a family of cooks. Her father was a gourmet. Her aunts could collectively cook circles around anyone, and her grandmother, she claims, “was the best southern cook God put on the face of this earth.” Weiss began cooking for her family and friends at age 10 and hasn’t stopped. While formally schooled as a lawyer and not as a chef, she applies the same kind of creativity to cooking that she once put into crafting a legal argument. Weiss is also the owner of Vom Fass, a store selling gourmet culinary condiments, fruit vinegars, exquisite oils, selected wines and spirits.

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