Oh My Good Gravy

Why is it that when I'm digging through the containers of Thanksgiving leftovers, there never seems to be enough gravy for the mountain of leftover mashed potatoes and turkey?  And by that point, there aren't any drippings handy to whip up another batch of gravy.  What to do, what to do....

You can make this no dripping gravy!  The original recipe was intended to be a flavorful vegetarian gravy, so you can make this with either chicken stock or vegetable stock, depending on your needs or what you've got sitting in your pantry cupboard.  The rosemary, poultry seasoning, and vegetables add amazing flavor to the stock, and it smells unbelievably delicious as it's cooking.  This recipe makes a ton, so you'll definitely have enough to cover all those leftovers and then some.

Because this doesn't rely on pan drippings and because it actually doesn't have a ton of fat per serving, I'm most definitely adding this to my regular dinner rotation.

Turkey Coma Part II,

Oh My Good Gravy
(aka Gravy Without Drippings)

2 Tbsp. olive oil
1 c. finely diced onion
1 c. finely diced mushrooms
3 cloves garlic, minced
4 Tbsp. unsalted butter
1/2 tsp. poultry seasoning
1 sprig fresh rosemary
32 oz. chicken or vegetable stock *
salt & pepper to taste
1/3 c. cornstarch, dissolved in 1/2 c. broth or water

Heat olive oil in a medium saucepan over medium heat.  Add onions and cook, stirring often, until caramelized, about 5 minutes.  Add mushrooms, garlic, butter, and poultry seasoning, and cook until mushrooms are tender, about 2 minutes.  Add rosemary sprig to pot and pour in stock.  Bring to a boil and keep at a medium boil for 10 minutes, to reduce.  Remove rosemary sprig and season with salt and pepper.  While gravy is boiling, whisk in cornstarch and continue boiling for 1 minute.  Serve immediately, or allow to cool and cover with plastic wrap before refrigerating.  Makes about 3 cups.

* Note:  If your container of stock is only 26 oz, don't bother opening another container to reach 32 oz.  I've made this with both size containers, and it's yummy either way.

         

         

Caramelizing the onions will add much more flavor than just cooking them to tender.

Pour in the stock and keep at a medium boil for 10 minutes, to reduce.

(Leftover) Turkey Lentil Soup

Oh boy.  Who's still full from yesterday?  And who ate way too much dessert and not enough veggies?  Just me?  I suppose that's not terribly surprising :)

This recipe is a yum-yummy way to use up some leftover turkey (or roast chicken) while getting in a bunch of vegetables and lentils for antioxidants and fiber.  It leaves you feeling nice and cozy, but not heavy or sleepy.  And doesn't it feel so good to scoop up all those brightly colored veggies after a day of Thanksgiving feasting?

Spending Today in My Fleeze PJ Pants (Not Shopping),

Turkey Lentil Soup
adapted from Allrecipes

2 Tbsp. olive oil
1 medium onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
4 oz. mushrooms, sliced
1 c. lentils, rinsed
16 oz. salsa
2 c. cooked turkey, diced
6 c. low-sodium chicken or vegetable broth
5 oz. spinach or collards or kale
salt & pepper to taste

Heat oil in a large saucepot or Dutch oven over medium heat.  Add onion, carrots, and celery and saute until celery is tender, about 5 minutes.  Add garlic and mushrooms and cook until mushrooms are tender, about another 3 minutes.  Add lentils, salsa, turkey, and broth and bring to a boil.  Turn heat to medium-low and simmer for 60 minutes, stirring occasionally.  Season with salt and pepper.  Stir in spinach or collards and simmer 5-10 more minutes, until greens are softened.

         

        

Ingredient Lineup:

Blue Cranberry Sauce

Poor cranberry sauce is so low on the list when it comes to Thanksgiving Dinner.  It's been relegated to a jiggly can-shaped mass that gets picked at out of politeness.

But, not any more!  This cranberry sauce is jazzed up with blueberries, cinnamon, cardamom, and vanilla.  It sounds a bit crazy, but it definitely brings poor cranberries out of their doldrums.  And the color is such a gorgeous addition to your table.

Happy Thanksgiving!

Blue Cranberry Sauce
adapted from Allrecipes

12 oz. fresh cranberries
1 c. water
1 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cardamom
1 tsp. vanilla
1 pint (16 oz.) blueberries

Wash and pick over cranberries. Place in a medium saucepan with water and sugar. Bring to a boil, then reduce heat and simmer for 10 minutes, or until cranberries burst. Slightly mash the cranberries with the back of a wooden spoon to ensure all skins are broken. Add the spices and vanilla and mix well. Remove from heat and mix in the blueberries; don’t be afraid to break a few, but don’t overmash. The sauce will thicken as it cools. Transfer to a bowl, cool slightly, and place plastic wrap directly on the sauce to cover. Serve warm or refrigerate until chilled.

Note: This can be made up to three days ahead of time and stored in the fridge.

        

        

Ingredient Lineup:

Friday Fun: What Are You Most Thankful For?

My favorite bridge on the Greenway paths near our house.

Happy Friday, you lovely cooks!  I thought it might be fun to post a few photos of things I'm thankful for.  And, to invite you all to fill up the comments with all the big and little things that make your heart smile. 



I'm thankful for my favorite taste-tester, my sometimes camera man, and the person who encourages and praises me the most on this planet.  And I'm thankful for his parents who raised such an amazing man.



I'm thankful - and really missing! - all my family back in the Pacific Northwest.  This photo is with my parents, siblings and spouses, two grandkids, and grampa.



I'm so thankful to be living in a place where Fall - my most favorite season - is just so beautiful. 



I'm thankful for my crazy, sweetheart of a dog, Rory.  She makes me laugh every single day.

And, who isn't thankful for from-scratch, still-warm chocolate cake?! :)

Let's hear it - What are you thankful for this year?

And, Thank You!