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My Thanksgiving gravy is almost finished, how about yours? Want to lighten the load a little on Thanksgiving? Try do-ahead gravy. If you do an internet search, you will find lots of recipes for do-ahead gravy. I think I originally found this one on a Cooking Forum years ago. The one I used can be found here.
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I tried a new recipe for pot pie that I loved! The topping on the pot pies is a cheddar biscuit crust which was delicious. I first saw this recipe at Sara's blog Cupcake Muffin and I found this one at Epicurious using turkey. The cheddar biscuits are such a wonderful new addition to pot pie!
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Do-Ahead Turkey Gravy Stock
Adapted from This RecipePrintable Recipe
Can be made up to 3 months ahead and frozen in an airtight container. Thaw 2 days in refrigerator. Whisk often while reheating in saucepan. If space permits, refrigerate the broth overnight so the fat that rises can solidify and be easily removed. *See my note below.
4 Turkey wings (about 3 pounds) I used one large turkey thigh also
2 medium onions, peeled and quartered and sliced
1 cup water
8 cups good quality chicken stock (I like Kitchen Basics No Salt Added Brand, but if you have homemade, even better)
¾ cup chopped carrot
1/2 cup chopped celery, include some of the leaves
½ teaspoon dried thyme
*See My Note Below
¾ cup all purpose flour
2 tablespoons butter or margarine
½ teaspoon freshly ground black pepper
Heat oven to 400 degrees.
Arrange wings/thighs in single layer in a large roasting pan. Scatter onions over top. Roast about 2 hours - or until turkey parts are well browned.
Allow the roasted turkey parts to cool and remove the meat from the bones and reserve for another use. Put the bones and roasted onions in a 5 to 6 quart pot. Add water to the roasting pan and stir to scrape up any brown bits on the bottom and sides. (These are essential for a good gravy!). Add to pot. Add 6 cups of stock, the carrot, celery and thyme. Bring to a boil, reduce heat and simmer, uncovered for 1 ½ hours.
Strain the broth into a container, pressing vegetables to extract as much liquid as possible. Discard vegetables. Refrigerate overnight, if possible and skim off the fat solids from the top the next day.
When ready to make the gravy, Whisk flour into remaining 2 cups broth until smooth.
Bring broth in saucepan to a gentle boil. Whisk in flour mixture and boil 3 to 4 mintues to thicken and remove floury taste. Stir in butter and pepper.
Serve or pour into containers and refrigerate up to one week or freeze up to three months.
*NOTE: I stopped short of adding the flour and making the actual gravy. Instead, I froze the de-fatted stock and will add the flour to make the actual gravy on Thanksgiving.
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Turkey Pot Pie with Cheddar Biscuits
Recipe adapted from HerePrintable Recipe
Filling:
4-6 cups low or no-sodium chicken stock
1 medium onion, coarsely chopped
2 large carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large parsnip (peeled), cored and cut into 1/2-inch pieces (or a potato can be substituted)
1 teaspoon chopped thyme
1 tablespoon chopped parsley
3 tablespoons unsalted butter
1/2 pound baby portabella mushrooms, trimmed and quartered
1/4 cup all-purpose flour
4 cups roast turkey meat, cut into 1/2-inch pieces (can use meat from making do-ahead gravy)
1 (10-ounce) package frozen baby peas, thawed
For cheddar biscuit crust:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup coarsely grated extra-sharp Cheddar
1/4 cup grated Parmigiano-Reggiano
3/4 stick cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups well-shaken buttermilk
1. Make the filling: Bring the chicken stock to a boil in a large pot. Add the carrots, parsnips, and celery and simmer uncovered until the vegetables are just tender, about 10-15 minutes. Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the turkey to the bowl. Can be prepared ahead and refrigerated until ready to use.
2. In another saucepan, cook the onion and mushrooms in the butter and olive oil over moderately low heat, stirring, until softened. Add the flour and cook, stirring, for 3 minutes. Add 3 cups of the reserved stock and whisk. Bring the mixture to a boil while whisking. Add the thyme and and simmer the sauce, stirring occasionally, for 5 minutes. Stir in the nutmeg, parsley, and salt and pepper to taste. Add the frozen peas and pour the sauce over the turkey mixture, and stir the mixture gently until it is just combined.
3. Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes. (The filling may be made 1 day in advance and kept covered and chilled. Bring the mixture to room temperature before continuing with the recipe.)
4. Make the biscuit crust: Sift together the flour, baking powder, baking soda, and salt into a large bowl. Add the cold butter and cut in with a pastry cutter or your fingers until the mixture resembles meal. Add the Parmesan and Cheddar and toss the mixture. Can be prepared up to this point and refrigerated until ready to bake the pot pies.
1/2 pound baby portabella mushrooms, trimmed and quartered
1/4 cup all-purpose flour
4 cups roast turkey meat, cut into 1/2-inch pieces (can use meat from making do-ahead gravy)
1 (10-ounce) package frozen baby peas, thawed
For cheddar biscuit crust:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup coarsely grated extra-sharp Cheddar
1/4 cup grated Parmigiano-Reggiano
3/4 stick cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups well-shaken buttermilk
1. Make the filling: Bring the chicken stock to a boil in a large pot. Add the carrots, parsnips, and celery and simmer uncovered until the vegetables are just tender, about 10-15 minutes. Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the turkey to the bowl. Can be prepared ahead and refrigerated until ready to use.
2. In another saucepan, cook the onion and mushrooms in the butter and olive oil over moderately low heat, stirring, until softened. Add the flour and cook, stirring, for 3 minutes. Add 3 cups of the reserved stock and whisk. Bring the mixture to a boil while whisking. Add the thyme and and simmer the sauce, stirring occasionally, for 5 minutes. Stir in the nutmeg, parsley, and salt and pepper to taste. Add the frozen peas and pour the sauce over the turkey mixture, and stir the mixture gently until it is just combined.
3. Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes. (The filling may be made 1 day in advance and kept covered and chilled. Bring the mixture to room temperature before continuing with the recipe.)
4. Make the biscuit crust: Sift together the flour, baking powder, baking soda, and salt into a large bowl. Add the cold butter and cut in with a pastry cutter or your fingers until the mixture resembles meal. Add the Parmesan and Cheddar and toss the mixture. Can be prepared up to this point and refrigerated until ready to bake the pot pies.
5. Add the buttermilk and stir until a dough forms.
6. Preheat Oven to 450 F.
7. Drop spoonfuls of the mixture over the turkey filling.
8. Bake the pie in the middle of a preheated 450 degree oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.
