Skip the packaged mix this year and make gravy from scratch that will really complement the rest of your Thanksgiving meal. Garlic, chicken stock and red wine combine to create a rich, full flavor your friends and family will love.Excerpted from A Greener Christmas
1 tbsp. oil
1 tbsp. butter
1 large onion, chopped
4 cloves garlic, crushed
1 tsp. cranberry or red currant jelly
2 tbsp. all-purpose flour
1 tsp. tomato purée
3 cups chicken stock
3 sprigs fresh thyme leaves removed and chopped
salt and pepper
good glug of red wine
1. Heat the oil and butter in a heavy-bottomed pan. Add the onion, garlic and red currant jelly and cook slowly on a low heat, stirring occasionally, for about 30 minutes, until the onions are brown and caramelized.
2. Stir in the flour and tomato puree and allow to cook for a minute before slowly pouring in the stock, stirring continually. Add the thyme, seasoning and red wine. Alternatively, the red wine can be replaced with white wine, sherry or cider.
3. A delicious gravy needs the addition of meat juices. If you are roasting meat or poultry, pour off any excess fat from the roasting pan, deglaze it with a little stock or wine and add the liquid to the gravy.
4. Cover and simmer gently for 10 minutes, stirring occasionally, then serve with the meal.
Excerpted from A Greener Christmas
© Dorling Kindersley Limited 2008