A good gravy is the superhero of Thanksgiving. If you are planning a potluck Thanksgiving you want to make sure the best cook of the bunch is making the gravy, because a well-seasoned, delicious gravy will save all lackluster dishes.
Overcooked the turkey? Oh well, a little gravy over the top and they’ll never know.
Aunt Marge is on a diet and decided to omit the salt and butter from the mashed potatoes? The gravy will pick up the slack.
The pumpkin pie isn’t cooked all the way through? Okay, gravy can’t help that, just eat the parts closest to the edge and dump the rest.
I love this whiskey and cream infused gravy not only because it has whiskey and cream, but because it is really hard to mess up and can be made without the cumbersome steps of whisking flour into a roasting pan or separating the fat from the pan drippings. Not to mention you can make it completely in advance, like 2 days in advance people.
You get some turkey essence from browning the neck and giblets.
Then in the same pot, brown your veggies (don’t forget to season them!)
Then after you’ve added your stock and herbs, you add the magic.
Even if you get a few lumps in this gravy you strain it all before serving so who cares? Easy right?
If you do make it in advance, just strain it, let it cool, then cover and refrigerate. When you are ready to serve, pour into a medium saucepan, add the remaining whiskey and cream and bring to a simmer, stirring occasionally. Season with salt and pepper and serve.Print
Whiskey Cream Gravy
Adapted from CHOW.com
- Yield: 8 1x
- Reserved neck and giblets from your turkey
- 1/4 cup all-purpose flour
- 3 tablespoons canola oil
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 1 carrot, peeled and chopped
- 1 quart turkey or chicken stock or low-sodium broth
- 1/2 cup whiskey
- 1 Bay leaf
- 4 fresh sage leaves
- 1/3 cup heavy cream
- Pat turkey neck and giblets dry with paper towels. Season with salt and pepper and coat with 1 tablespoon flour.
- Heat half the oil in a large saucepan over medium-high heat. Place neck and giblet in the pan and brown on all sides. Transfer to a plate and pour out any excess oil. Return pan to the heat and add remaining oil. Add onion, celery and carrots and season with salt and pepper. Cook, stirring occasionally until vegetables are softened and browned.
- Sprinkle remaining flour over vegetables. Cook, stirring frequently until flour is lightly toasted. Slowly pour in chicken broth, stirring constantly, then remove from heat. Add 1/4 cup whiskey, bay leaf, and sage leaves then return to heat. Add neck and giblets and bring to a boil. Reduce the heat to a simmer and cook, uncovered for 30 minutes or until reduced and thickened.
- Strain through a fine-mesh strainer into medium saucepan. Stir in cream and remaining whiskey, then return to stove over low heat to warm. Season with salt and pepper.