Alex Guarnaschelli’s Easy Turkey Gravy | The Kitchen | Food Network

Alex shares her vegetable-loaded pointer for making perfect, delicious gravy every time!
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Level: Easy
Overall: 1 hr 15 min
Active: 30 min
Yield: 3 cups


2 big heads garlic, ends gotten rid of, turned on their sides and divided through the middle to expose each clove of garlic
2 medium yellow onions, thinly sliced
2 tablespoons extra-virgin olive oil
Kosher salt
1 cup dry sherry
4 cups chicken broth
Drippings from a roast turkey
2 tablespoons Dijon mustard
1 tablespoon red white wine vinegar
Newly ground black pepper


Preheat the oven to 450 degrees F.

Arrange the garlic halves and sliced up onions side by side in a single layer of foil with some foil to spare. Drizzle with the olive oil and season generously with salt. Wrap the foil over into a little package and place in the oven. Roast up until totally tender when pierced with the idea of a knife, 45 to 50 minutes. Carefully open the foil and let cool. Squeeze the garlic out of their skins, utilizing a fork or a knife if needed to pry them out. Discard the skins.

In a small saucepan over medium-high heat, simmer the sherry up until decreased to a number of tablespoons, about 10 minutes.

When the turkey has actually been transferred from the roasting pan to a cutting board to let rest, put the roasting pan over 2 burners and heat over medium high. Add the chicken broth. Utilizing a whisk, scrape the browned bits from the bottom of the pan. Include the garlic and onions, mustard, vinegar, salt to taste, pepper and lowered sherry. Let the flavors instill for a couple of minutes. Transfer most of the onions and garlic and a few of the liquid from the roasting pan, about 1 1/2 cups, to a mixer and blend until smooth. Return the puree to the roasting pan and give a boil, Cook, constantly blending, till minimized to wanted consistency. Change the spices.

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Alex Guarnaschelli's Easy Turkey Gravy|The Cooking area|Food Network

Alex Guarnaschelli's Easy Turkey Gravy | The Kitchen | Food Network

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