You’ve got enough to worry about this month – between shopping for all of the food items for the big feast, making sure the house is cleaned and finding a place for all of the relatives to sleep we know how stressful the holidays can be. So, why sit and wonder if the last-minute gravy you’re going to make with drippings will actually be all it can be? We’re going to let you in on a little tip from the culinary professionals: make your gravy ahead of time.
At David’s Soundview Catering, we always have our stocks and sauces made ahead of time to guarantee perfection. Plus, it’s one less thing we have to worry about on the big day. See below for a couple of tricks:
– The key is a good stock. If you’re going to use chicken stock, let it steep with a few roasted turkey necks.
– Try adding a shot of Madeira. This will give it a sweetness and complexity that’ll make anything underneath it a bit more interesting.
– Butter is your friend. This is what you’re going to need to build the roux ahead of time.
– Use some of the turkey drippings to bolster the flavor just before dinner is served.
Now that you’re in on the secrets, go ahead and start making your gravy the day before Thanksgiving. You can reheat it over medium-low heat just before your guests sit down to dinner and don’t forget to add the fresh turkey drippings!
From our family to yours, all of us at David’s Soundview Catering are wishing you a happy and healthy Thanksgiving!