We’re really getting into the meat of this holiday cook-along now! The thing to think about with gravy is developing ways to build a deeper flavor profile. Here’s how I do it: buy a separate set of wings and legs, and bake them in the oven to a dark brown. Then make a quick stock to use as the basis for the gravy, lightly brown a roux, and add a couple tablespoons of sherry after things have thickened up. You can make this a day ahead and just warm it up when the turkey and dressing come out of the oven.

Turkey Gravy Recipe (8 servings)

One package of turkey wings and drumsticks

3 c. water

2 T. butter

2 T. flour

2 T. sherry

Wash the wings and drumsticks. Bake them at 375 on a greased cookie sheet until they are a dark brown. Take them out of the oven, and add them to a saucepan with the water.

Turkey Gravy, Little House by the Dunes

Simmer for an hour until the liquid is reduced to about two cups. Keep warm.

In a second saucepan, melt the butter and whisk in the flour. Cook over medium until it is reaches light brown.

Whisk in the stock, one-third at a time.

Continue to whisk as it thickens, and add the sherry.

Keep warm (hot) until ready to serve!

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