This recipe is part of the Foodie’s Diet 1800 calorie whole day Thanksgiving plan! You can find the menus for the appetizer and drinks, dinner and desserts menu! And more about the 1800 calories plan here and here.
Oh gravy. You know, I don’t know why, but gravy has always been the biggest source of stress for me when it comes to my holiday meal. I think it’s the last minute nature of it. I’m a planner (insert husband’s eye roll here) that’s an understatement. So the waiting to the very last minute to prepare the gravy, because you need to wait for the pan drippings from the turkey, always stressed me out. And let’s face it, no matter how much you prepare, the last 10 minutes before the meal goes to the table, can be a little… tense. So when I figured out a way to eliminate the gravy issue, it was like a huge sigh of relief!
This gravy still gives the great deep flavor you’re looking for, just so much easier. The flavor comes from roasted garlic blended into the gravy. Simply keep this gravy warming on the stove or in a crockpot until meal time, add a bit of pan drippings if you’d like for extra flavor, and pour into a gravy boat.
Do people still have gravy boats? hmmm
- 6-7 garlic cloves
- 1 Tbls olive oil
- ¼ cup flour
- 1 - 32 oz carton of turkey or chicken stock (or 3 cans)
- Preheat oven to 375*
- Put garlic cloves and oil in small oven proof dish and roast for approx 20 minutes until deep golden brown
- Let garlic cool, then add garlic, oil and flour to a blender or food processor and whirl into a paste
- Pour paste into a saucepan and heat over medium heat, stirring for approx 5 minutes
- Very gradually incorporate stock, especially at first to combine without lumps
- Bring to boil, then reduce to simmer
- Simmer stock over low heat for 30 - 45 minutes until stock reduces to desired consistency.
- Store for up to a week ahead of time
- When ready to reheat bring to a simmer in a sauce pan over low heat
- If desired, add a bit of pan drippings once turkey is roasted.