The one thing I did do right was the turkey. I got the idea from one of my many cooking magazines--- I believe it was Bon Appetit. There was nothing extraordinary about the preparation, except for the glaze brushed on near the end of the cooking time. The glaze? Red currant jelly--right from the supermarket. It is also added to the pan gravy to create a rich color and fantastic flavor. Some fresh sage gives it some texture and even more flavor. It was such a hit, I've made it every year I've hosted since that first time ten years ago. The butternut squash risotto is for another meal, but the glazed bird and red currant gravy has become turkey-day tradition around here.
While I was teaching my "Sauce Basics" workshop last week, I mentioned this gravy and one of my students requested I put it on the blog---so here it is...with the back-story to boot!
Pan-tastic Red Currant Gravy
Once the turkey is done, place your pan on top of your stove burners and create this yummy gravy.
4 cups chicken broth
3 tablespoons cornstarch or flour
3 tablespoons water1/4 cup red currant jelly
1/4 cup fresh sage, chopped
In a small bowl, make a slurry by whisking together the water and cornstarch. Set aside.
Turn the burners on high and add 4 cups of stock to deglaze the roasting pan. Use a wooden or silicone spoon to scrape up all the brown bits on the bottom of the pan.
Add the slurry to the pan and WHISK vigorously to prevent lumps from forming.
Add the jelly and fresh sage and continue to whisk until thickened. Check seasonings and add salt and pepper to taste.
Serve hot with roasted turkey.