Saturday essay: A Thanksgiving gravy
Pour one cup cold water into saucepan. Whisk in one package of gravy mix. Boil. Simmer. Add pan drippings. Boil again. Simmer. Serve.
That’s not any kind of gravy for a feast as important as Thanksgiving. That’s a red marble posing as a maraschino cherry atop some faux whipped “cream” in a dairy-free “milk”shake.
Here’s a real gravy recipe. But be forewarned — it is not for the faint of dietary heart:
On Thanksgiving Eve in a large saucepan, mix two large cans of fat-included chicken broth, three large chopped onions, two chopped green onions, two stalks of chopped celery, a half cup of chopped fresh parsley and a heaping tablespoon of dried sweet basil. Add two tablespoons of sea salt and six dashes of pepper.
Bring to a boil. Cover and simmer for three hours. Strain. Refrigerate overnight.
On Thanksgiving Day, six hours before dinner, add one cup water, two beef bouillon cubes, one bottle of red wine (any brand — the cheaper the better — and making sure to sample liberally) and one stick of butter. Bring to a roaring boil, then, stirring frequently to spread the smell of the nectar of the gravy gods through the house, simmer for five hours.
One hour before dinner, add pan drippings from roasting turkey. Bring to a medium boil, reduce to desired thickness.
Slather over turkey, mashed potatoes and stuffing. Savor. Find an easy chair. Sleep it off.
— Colin McNickle