Slices of turkey on top of a crisp stuffing waffle, all covered with a cheesy gravy sauce that gets broiled until browned and bubbly before being topped off with a fried egg. This is the stuff morning-after-Thanksgiving dreams are made of.
'gravy' on Serious Eats
We've got a whole slew of smoked and grilled turkey recipes on the site, but I'd never considered what it would take to make a gravy that would bring out their best attributes. Here, I've taken cues from North Carolina-style mustard-based barbecue sauce, refining it so that it fits perfectly with a holiday-ready smoked turkey.
A basic gravy gets a mellow mustard bite that goes incredibly well with roast or smoked turkey.
There's a reason why these meatballs have a permanent place on the menu at Marcus Samuelsson's Harlem hotspot, Red Rooster, and why they get mentioned in nearly every review of the place: his grandmother was on to something. In an act of kindness, he shares the recipe—her recipe—in his new cookbook, Marcus Off Duty, and it's a winner.
A robust, clean mushroom flavor makes this a great gravy to smother on steak, biscuits, mashed potatoes, pork chops, and more.
Deceptively simple, but also highly customizable, gravy plays an important role in every Thanksgiving feast, supporting several important players on the table, including, of course, the turkey. Whether you're looking for a basic turkey gravy, something a little more inventive, or even a gluten-free option, we've got seven different recipes to bolster your Thanksgiving meal.
In an ideal world, everyone would make their own Thanksgiving gravy from scratch, especially when it's so easy. But we don't live in an ideal world (have you seen Nic Cage in The Wicker Man?!), and in the interest of those less-than-Rockwellian moments, we decided to give a few of the powdered gravy versions a whirl.
A great gravy can make (or break) the Thanksgiving meal—that concentrated, rich turkey flavor injects life into ho hum breast meat, adds the right savory touch to mashed potatoes, and is equally good smothered on biscuits. The best part is that gravy takes about as long to make as the bird needs to rest before carving, leaving little excuse not to make your own. We worked up 5 variations for your Thanksgiving meal.
The simple addition addition of apple cider gives this gravy a slight tartness and light fruity flavor.
This basic turkey gravy gets a hefty amount of heavy cream right at the end, followed by a mixture of fresh herbs like thyme, sage, and rosemary.
Turkey gravy is infused with wine, giving it a slightly dry character with mild fruitiness and a light bite from shallots.
Dried porcini mushrooms soaked in turkey stock give this gravy a great earthy depth.
The traditional Thanksgiving gravy made with drippings from the bird, for a sauce that's pure turkey gold.
Here's an idea that works equally well as a whimsical Thanksgiving appetizer and as a fantastic way to cleverly utilize leftovers. Encasing stuffing and gravy in Crescent rolls dough cleverly folded to resemble large ravioli or pierogi, these treats are as tasty as they are adorable.
Think sandwiches are the only game in town when it comes to Thanksgiving leftovers? Think again. This hearty pizza uses common leftover items to create a meal that is fun and feast-worthy in its own right. Alter the toppings based on your preferences or what leftovers you have on hand.
The Food Lab: Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry Core and Turkey Schmaltz Gravy
As part of the literally once-in-a-lifetime convergence of Hanukkah and Thanksgiving this year, we engaged in a little friendly food battle with our friends over at Food52, with both of us coming up with the best Thanksgivukkah mashup recipe we could think of. Working from the inside out, we start with a oozy liquid center of cranberry sauce, surrounded by a light layer of turkey and sage stuffing, encased in a thin crust of crisp latke-style potato and onion batter that frizzles and crisps, thin bits of potato and onion sticking out in a wild tangle. Here's how we make it.
A mashup of traditional Thanksgiving and Hanukkah flavors in honor of the once-in-a-lifetime convergence of the two holidays. These deep fried balls of stuffing have a crisp potato and onion coating and a liquid cranberry core, served with turkey schmaltz gravy.
What happens when a plate of poutine and a hamburger go off in the corner to do something naughty? Deliciousness ensues, that's what.
In our third week of Marmaggedon, we bring you a marmed-up version of the classic roast chicken legs. In this version the legs get wrapped in bacon, and then coated in a mixture of Marmite, chicken stock and brown sugar.
Cream gravy, made with a blond roux, onions, cream, and plenty of black pepper is a natural partner for buttery mashed potatoes, chicken-fried steak, or yes, biscuits. After all, what goes better with fatty starch than a bit of starchy fat?