Think Thanksgiving with Giada’s 3 versions of gravy

This time of year, one of the great comfort foods is gravy. Chef Giada De Laurentiis suggests three of her favorite versions for you to try this season.

Herbed gravy
Servings:

Makes 3 1/2 cups

Ingredients

    • 2 tablespoons olive oil
    • 1 medium onion, diced
    • 1 clove garlic, chopped
    • 1/3 cup all-purpose flour
    • 2 1/2 cups low-sodium chicken broth
    • 3 tablespoons chopped fresh oregano leaves
    • 3 tablespoons chopped fresh thyme leaves
    • 1 cup strained pan juices (from a roasted turkey) or apple juice
    • 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes, at room temperature
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon freshly ground black pepper

Preparation

Baking Directions:

In a medium saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the flour until incorporated. Add the stock and bring the mixture to a boil, whisking constantly. Add the oregano and thyme. Reduce the heat to a simmer and cook for 10 minutes until thickened. Stir in the strained pan juices or apple juice and bring to a boil. Boil for 2 minutes. Whisk in the butter, salt and pepper until smooth. Pour into a pitcher and serve.Prep Time: 5 minutesCook Time: 18 minutes

Cranberry-orange glazed turkey
Servings:

Turkey serves 6, Glaze makes about 1 1/4 cups

Ingredients

  • Glaze

    • 1/2 cup thawed frozen cranberry juice cocktail concentrate
    • 1/2 cup thawed frozen orange juice concentrate
    • 1/4 cup orange marmalade
    • 1 1/4 teaspoons chopped fresh rosemary
    • 1 tablespoon butter
    • 1/4 teaspoon kosher salt
    • 1/8 teaspoon freshly ground black pepper
  • Turkey

    • 1 (11-pound) turkey, cut into 6 pieces
    • 2 tablespoons extra-virgin olive oil
    • 1 1/2 teaspoons kosher salt
    • 3/4 teaspoon freshly ground black pepper
    • Cranberry orange glaze
    • 1 cup low-sodium chicken broth
    • Assorted fresh herb sprigs, orange wedges, and whole cranberries for garnish
    • Instant-read thermometer

Preparation

Baking Directions:

For glaze: In a small saucepan, bring the first 4 ingredients to a boil over medium-high heat. Boil until glaze thickens enough to coat a spoon, whisking often, about 15 minutes. Remove from the heat. Whisk in the butter, then season the glaze with salt and pepper. Cook Time: 15 minutesFor turkey: Position an oven rack in the bottom third of the oven. Preheat the oven to 400 degrees F. Rinse turkey pieces and pat very dry with paper towels. Brush turkey all over with oil, then sprinkle with salt and pepper. Arrange turkey, skin side up, on baking sheet with thick end of breasts and thighs at corners, drumsticks in center. Roast for 1 hour and 10 minutes.Remove the turkey from the oven and brush with the glaze. Pour broth onto the sheet to prevent drippings from burning and roast the turkey 20 minutes, covering loosely with foil if browning too quickly, until an instant read thermometer registers 165 degrees F to 170 degrees F in thickest part of the thigh (do not let thermometer touch bone). Transfer the turkey to a platter. Brush generously with more glaze and let rest 25 to 30 minutes.Meanwhile, scrape all pan juices and browned bits from roasting sheet into a large measuring cup. Spoon off and discard the fat that rises to the surface. In a heavy medium saucepan, heat the degreased pan juices over medium high heat. Whisk 2 to 3 tablespoonfuls of the glaze into the pan juices (or more if desired) to make the gravy and bring to a simmer for flavors to blend. Slice the turkey and arrange on the platter. Garnish with herb sprigs, oranges wedges, and cranberries. Serve the turkey with the gravy. Prep Time: 1 hourCook Time: 1 hour, 30 minutesInactive Prep Time: 15 minutes

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