Right after expressing gratitude for all the good in our lives, my husband and I engage in our favorite Thanksgiving blood-sport – the gravy war! He thinks gravy should complement the turkey, while I’m certain that gravy was invented to make the turkey more palatable.
My husband’s strategy consists of using intense and flavorful pan juices, which pool at the bottom of the plate, to dunk the turkey and mashed potatoes in. I prefer, on the other hand, to make a dense, velvety sauce to effortlessly grace each bite of turkey with some added flavor. And though my gravy has won 22 years in a row (we met in 1998), I decided to buy a second gravy boat when we moved in together – to maintain the marital bliss!
For its flavor and texture, my Italian-inspired gravy recipe is made from a béchamel base, using turkey stock instead of milk. And the giblets cooked in hazelnut butter make the dish even more unique. But if you’re faced with picky eaters, leave the giblets out and add a little more turkey drippings.
Giblets and Marsala Gravy by Viola Buitoni
Makes 1 quart
Ingredients:
Turkey giblets
3 tablespoons vinegar
1 small shallot
Salt, to taste
½ stick of butter
3 thyme sprigs
2 1” lemon peel strips
Nutmeg, to taste
2 tablespoons flour
1 ½ pints turkey stock (plus some more, for diluting the gravy if needed)
1 cup Marsala wine
Pepper, to taste
2 to 3 tablespoons of turkey pan drippings
Method:
Rinse the turkey giblets under cold water and let them in soak in cold water with 2 to 3 tablespoons of vinegar.
Mince the shallot into a paste with a pinch of salt.
Rinse the giblets well. Then dab them dry with paper towels and trim the excess fat. Mince into 1/16” pieces and dry them once more.
Rub the thyme sprigs and lemon peel strips between your palms to release their essence. Sandwich the thyme between the lemon and tie them together using a piece of kitchen twine.
Melt 2 tablespoons of butter in a saucepan over medium heat until the butter foams, turns a hazelnut color and begins to separate. Add the lemon and thyme. Sprinkle with a little salt and toss in the minced giblets. Swirl to coat with buttery goodness and continue cooking until golden-brown.
Turn the heat up to its highest setting and deglaze the pan with the marsala. (Don’t be scared if they catch fire! Just step back and wait for the flames to die off.) Once the flames dissipate, scrape the brown bits from the pan and wait for the wine to release its full fragrance and sweetness. Then turn off the heat.
While they are still hot, stand over the giblets and grate nutmeg over the top until you can smell it without getting too close to the pan. Cover and keep warm.
Heat the cooking stock. (I like to do this step directly in the microwave using a measuring pitcher for simplicity.)
Pour the flour into a saucepan over medium heat. Toast it lightly for about 1 minute while whisking continuously. It should take on a barely-there beige color. Whisk in the remaining butter – and don’t stop whisking! The flour and butter will initially clump together, but as you continue whisking, you’ll end up with a thick, golden cream reminiscent of a blonde caramel.
Cook for a couple more minutes and once the fragrance smells irresistible, slowly pour in the hot cooking stock while continuing to whisk with your other hand. Keep pouring until the mixture has slightly thickened and becomes shiny, but still maintains a somewhat liquid consistency. Give it a try to make sure you can’t taste the flour. If so, cook it for a little longer.
Pour the stock mixture over the giblets and add the pan drippings. Stir everything together over low heat for 1 to 2 minutes until the flavors blend. Gauge the consistency of the gravy and thicken or dilute it to personal preference!
Taste and adjust salt and pepper as needed.