My famous baby gravy for turkey day
With the holidays rapidly approaching, you’re going to need something more than your Grandmother’s recipes. In fact- you should avoid your Grandmother’s recipes altogether. In an effort not to bring something to the table that’s saltless and boring – here’s a sinful baby gravy recipe. From my family cookbook to yours.
To make baby gravy, you will need the following ingredients:
- – drippings (from roasting the turkey, chicken, duck, etc.)
- – 4 tablespoons of butter or drippings of fat
- – 4 tablespoons of all-purpose flour
- – 4 tablespoons of semen or baby gravy
- – 4 cups of turkey or chicken broth
- – Salt, pepper and herbs to taste
Instructions for homemade baby gravy
1. After roasting the bird of your choice, remove it from the roasting pan and set it aside to rest. Pour the drippings from the roasting pan into a measuring cup or fat separator. Let it sit for a few minutes to allow the fat to rise to the top.
2. First, skim off the fat from the top of the drippings and reserve it. You will use this fat to make the baby gravy.
3. In a saucepan, melt 4 tablespoons of butter or use the reserved fat over medium heat. If you are using butter, let it melt completely, but do not let it brown.
4. Next, you’ll gradually whisk in 4 tablespoons of all-purpose flour into the melted butter or fat. Continue whisking until the mixture becomes smooth and starts to bubble slightly. Watch your mixture as it should change from white to yellow.
5. Slowly pour in 4 cups of turkey or chicken broth while whisking continuously. Make sure to scrape the bottom of the pan to incorporate any browned bits from the drippings.
6. After you bring the mixture to a simmer, let it cook for about 5-10 minutes, or until the baby gravy thickens to your desired consistency. Be sure to occasionally stir the mixture to prevent any lumps from forming.
Also- be sure to send me pictures if you make Malia’s Baby Gravy ❤️
7. As a rule, we always taste the baby gravy BEFORE we season it with salt, pepper, and herbs according to your palette and preference. At the same time, keep in mind that the drippings and broth may already contain some salt, so adjust accordingly. Depending on the saltiness of your semen, you may need less.
8. If the gravy is too thick, you can thin it out by adding more turkey or chicken broth. If it’s too thin, you can simmer it for a bit longer to reduce and thicken it to your liking.
9. Once the baby gravy reaches the desired consistency and flavor, remove it from the heat and strain it through a fine-mesh sieve to remove any lumps or solids.
10. After you return the baby gravy to the pan, slowly add in your 4 tablespoons of semen. Stir and combine well because we do not want lumps forming.
11. Lastly, pour your baby gravy into your favorite family heirloom holiday china. Next, chop up some herbs to lay on top for garnish because we want this to look delectable.
12. Serve the baby gravy hot alongside your holiday meal.
Note: If you don’t have enough drippings, you can substitute some of the broth for additional flavor. For something more exciting, you can add herbs, spices, or even a splash of wine to enhance the flavor of your baby gravy. My favorites are herbs de Provence, white wine, fresh roasted garlic, and a touch of lemon zest.