Friday, November 26, 2004

Gravy to go with...

RICH GRAVY for that Orange -Brined Smoked Turkey

From chef Jeff Starr, Stags' Leap Winery. This gravy makes a fine accompaniment for the Focaccia Dressing. It starts with a wonderful stock and finishes with a rich flavor. The stock may be made up to 3 days before using; store in the refrigerator. Freeze for longer storage.

-- 6 turkey wings, disjointed and cut into 3-inch segments (or substitute 2 pounds chicken wings)
-- 1 turkey neck, reserved from the brined bird
-- 3 medium carrots, coarsely chopped
-- 3 celery ribs, coarsely chopped
-- 2 medium onions, coarsely chopped
-- 3 small leeks, coarsely chopped
-- 6 tablespoons olive oil
-- 1 1/2 cups Petite Syrah or other dry red wine
-- 5 quarts water
-- 1 bunch thyme
-- 36 peppercorns
-- 2 large bay leaves
-- 1 turkey liver, reserved from the brined bird
-- 1 cup (8 ounces) butter
-- 2 medium onions, minced
-- 4 garlic cloves, minced
-- 1/2 cup + 1 tablespoon flour
-- Pan drippings from the smoked turkey, if available
-- Salt and pepper to taste
-- 1/4 cup chopped parsley
-- Lemon juice to taste

INSTRUCTIONS: To make the stock: Preheat the oven to 400 degrees. In a roasting pan, thoroughly toss wings, neck, carrots, celery and coarsely chopped onions and leeks with the olive oil. Roast, stirring occasionally, until the turkey wings are deep golden brown, 40 to 45 minutes.

Remove pan from oven, discard half of the fat, and transfer the contents of the pan to a stock pot. Place the roasting pan over 2 burners on the stove top; deglaze with the wine, scraping up the browned bits with a wooden spoon. Transfer the liquid to the stock pot.

Add 5 quarts water, the thyme, peppercorns and bay leaves. Bring to a boil, reduce to a simmer and skim off foam that collects on top. Continue to simmer, uncovered and without boiling, for 2 hours.

Strain the stock, pressing well on the solids to extract as much liquid as possible. Discard solids. Boil the liquid in a large saucepan until it reduces to 7 cups. Chill, then remove the fat.

To make the gravy: Saute the liver in 2 tablespoons of the butter in a large saucepan over medium-high heat until it is just cooked through, about 5 minutes. Remove liver.

Add remaining butter. When it has melted, add minced onion and garlic; saute, stirring frequently, until the onion is golden, 12 to 15 minutes.

Stir in the flour. Reduce heat to low. Cook the flour, stirring frequently, until it is deep golden brown, 10 to 12 minutes. Do not let it burn.

Slowly whisk in 6 cups of the stock. Bring mixture to a boil, again reduce heat to low and simmer the gravy, skimming occasionally, for 5 minutes.

While the gravy is simmering, mince the liver. Thin the gravy, if desired, with up to 1 cup of the remaining stock. Stir in some of the pan drippings, if you have them, from the turkey. Season with salt and pepper. Stir in the parsley and the liver. Stir in lemon juice to taste. Yields about 6 cups.

PER 1/4 CUP: 85 calories, 24 g protein, 3 g carbohydrate, 8 g fat (5 g saturated), 40 mg cholesterol, 67 mg sodium, 0 g fiber.

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