Italian-Style Turkey Gravy
Ingredients
Gravy
- ¼ cup pan drippings from roasted chicken, turkey or meats (for vegetarian gravy, substitute butter for pan drippings)
- mirepoix: aromatic vegetable mix of chopped carrots, celery & onions (Jody also uses fennel)
- ¼ cup all-purpose unbleached flour
- 2 fresh or dried bay leaves
- 1 tsp fennel seeds
- ⅔ cup Marsala wine (Madeira, dry sherry, or omit wine)
- 3 cups turkey or chicken stock (for vegetarian gravy, substitute vegetable stock)
- pinch of kosher salt
- pinch of ground black pepper
Peverada Sauce
- ¼ cup olive oil
- 2 tbsp minced shallots
- 1 tsp minced garlic
- 2 tsp minced ginger
- pinch of kosher salt
- pinch of ground black pepper
- 5 oz turkey livers, cleaned & finely chopped
- 3½ oz sopressa (Italian aged salami), chopped
- 1 anchovy fillet, rinsed, dried & finely chopped (if using salted anchovy, soak in water 1 hour or overnight)
- ¼ cup dry white wine
- juice & zest of ½ lemon
- 1 tbsp chopped sage
- ¼ cup chopped parsley leaves
How-to
Make Gravy
- Pour off all but ¼ cup of fat from the pan of roasted chicken, turkey or meat. Be careful not to pour off the caramelized drippings. Add mirepoix
- Put the pan on top of the stove over medium heat. Sprinkle the pan with flour. Using the back of a slotted spoon, stir the flour about the pan, scraping the crispy bits of drippings loose
- Add bay leaves and fennel. Cook until the flour starts to brown, about 2-3 minutes
- Add wine and continue stirring until it thickens. Add 3 cups stock, simmer 5-10 minutes
- Season with salt and pepper
- Remove from heat and ladle through a fine-mesh strainer
Make Peverada Sauce
- Heat the olive oil in a large sauté pan over medium
- Add the garlic, ginger and shallots. Cook 5 minutes, or until tender
- Add the livers and cook 2 minutes. Season with salt and pepper
- Add the sopressa and anchovies and cook 5 minutes
- Add the lemon juice, zest and white wine. Simmer 10 minutes
- With the back of a spoon, mash some of the mixture against the sides of the pan for a smoother consistency
- Stir in the sage and parsley. Taste and adjust seasonings
Assemble
- Add some or all of the Peverada Sauce into the Gravy. Check seasonings and ladle directly onto entrée or pour into a gravy boat to bring to the table