Tuesday, November 17, 2015

Roasted Poblano Gravy

Whenever I think of homemade gravy I think of the same childhood memory. My beautiful mother, standing over the stove, sprinkling the turkey drippings with a little bit of flour, and whisking feverishly until a beautifully silky gravy was made. We won't mention the year that she accidentally splattered me with the boiling gravy, burning my arm. No, we definitely won't mention that time. This gravy is not my mom's smooth gravy, and not in a bad way, but I just wanted to try something different this year, if you can't tell by my list of Southwestern themed recipes for this year's holiday dinner. This gravy has got texture, flavor, and a whole lot of warm spice to it. Serve it alongside my Southwestern Roasted Turkey and drizzle it over some Chipotle Corn Mashed Potatoes, and call it a party!

Roasted Poblano Gravy

  • 1 yellow onion, quartered
  • 2 celery stalks, halved lengthwise
  • turkey neck and giblets
  • 2 tbsp. olive oil
  • salt and pepper
  • 1/4 cup reserved butter mixture from Southwestern Roast Turkey recipe
  • 3 poblano peppers, roasted, peeled, seeded, and chopped*
  • 1/4 cup all-purpose flour
  • 3 cups chicken/vegetable broth
Preheat oven to 400 degrees F. Toss the onion, celery, neck, and giblets with olive oil, salt, and pepper. Bake for 40 minutes, tossing halfway through.

Meanwhile, melt the butter mixture in a medium to large saucepan. Add in the poblanos and cook for 1 minute. Whisk in the flour, cooking until well combined, creating a roux. 

Remove the pan from the oven and add 1 cup of the broth to the hot pan. Use a sturdy wooden spoon to scrape up any browned bits from the pan. Pour the pan contents through a fine mesh sieve into the saucepan with the roux. Discard the roasted vegetables, neck, and giblets.

Whisk well to combine, working out any lumps in the mixture. Once the mixture has thickened slightly, slowly whisk in the remaining 2 cups of broth. Simmer until thickened, about 45 minutes. Serve hot. 

1 comment:

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