I had to improvise gravy this year. I was foggy on this so I just made it up as I went.
quarter 5 larger yellow onions. give them a little olive oil, salt, pepper and roasted them until they just start to caramelize.
puree them put in a sauce pan and wait for the turkey to get done. (you can actually do the day before and store them in the fridge).
Once the turkey is done take any fragrant herbs used with the bird in a cheese cloth bundle and place in the pureed onions. Add the pan juices and drippings. Bring to a boil then let simmer on low until the bird is ready to serve. Remove the herb bundle. You might want to stir a few times while it simmering.
No fuss and delicious.
quarter 5 larger yellow onions. give them a little olive oil, salt, pepper and roasted them until they just start to caramelize.
puree them put in a sauce pan and wait for the turkey to get done. (you can actually do the day before and store them in the fridge).
Once the turkey is done take any fragrant herbs used with the bird in a cheese cloth bundle and place in the pureed onions. Add the pan juices and drippings. Bring to a boil then let simmer on low until the bird is ready to serve. Remove the herb bundle. You might want to stir a few times while it simmering.
No fuss and delicious.
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