Make this flavorful gravy to go with your next turkey. Be sure to use real maple syrup, not an imitation flavor.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 10 Tablespoons grease rendered from turkey
- 6 Tablespoons flour
- 8 Tablespoons maple syrup
- 2 quarts chicken stock which has been simmered with the turkey neck and innards
- Salt and pepper to taste
Preparation:
When making the roux, the chicken stock should be at room temperature.Place the turkey grease in a heavy skillet over medium-high heat. It will sizzle and spatter as the water cooks off leaving only the grease, this will take about 3 to 4 minutes. (The 10 tablespoon measurement refers to all the liquid taken from the roasting pan, this should yield about 6 tablespoons of grease after all the water has cooked out.)
Stirring constantly, add the flour to the hot grease to form a roux. Cook the roux over the heat for about 5 to 7 minutes stirring constantly being careful not to burn the flour. Slowly stir in the maple syrup and then the chicken stock stirring constantly, being certain not to add any more chicken stock until the previous addition of stock is fully incorporated. At the beginning the gravy will be very thick and pasty, but as the chicken stock is added the consistency will become smooth and slightly thickened. Simmer over low heat for about five minutes after all the chicken stock has been added. Correct seasoning with salt and pepper.
Yield: 2 quarts
Recipe Source: Recipes and Tales from a Southwest Kitchen (Ten Speed Press)
Reprinted with permission.
