Each year Elise makes it a point to incorporate a new recipe into our Thanksgiving dinner. Any dish is fair game, and the guidelines are: the recipe has to be easy to execute and incorporate wine! Last year, we found an incredible Rosemary Port Cranberry Sauce recipe, and adapted it to include our Pinot Noir Dessert Wine. It was absolutely delicious! This year, while reading the food blogs, Elise found a recipe developed by the great Anthony Bourdain -- a boozy twist on a classic gravy recipe: Red Wine Turkey Gravy.
Red Wine Turkey Gravy
Featuring Elkhorn Peak 2017 Pinot Noir
(This is a slightly altered version of a recipe that was written by Anthony Bourdain and published on foodandwine.com.)
What the people say: "5-stars. Incredible tasty. Best gravy ever."
RED WINE TURKEY GRAVY
Active time: 15 minutes
Total Time: 1 hour
Yields: 6 cups
Ingredients:
3 quarts of turkey stock
2 cups of Elkhorn Peak 2017 Pinot Noir
2 shallots, chopped
1 stick of unsalted butter
½ cup flour
¼ cup turkey drippings
1 teaspoon Asian fish sauce
¼ teaspoon Worcestershire sauce
Salt and Pepper to taste
Recipe:
In a large saucepan, combine turkey stock, Elkhorn 2017 Peak Pinot Noir and chopped shallots. Cook over medium heat, stirring occasionally until reduced by half (about 45 minutes).
Strain the stock into a large bowl and wipe out the saucepan.
Melt one stick of butter in saucepan. Add flour and cook over moderate heat frequently stirring until deep, golden brown (about 4-5 minutes).
Whisk in the strained stock and the turkey drippings and bring to a simmer. Continue to cook over medium heat, whisking occasionally, until the gravy is thickened (about 5 minutes).
Stir in one teaspoon of fish sauce and ¼ teaspoon of Worcestershire sauce and season with salt and pepper.
Gravy can be refrigerated for 3 days or frozen up to a month.
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