In the spirit of Thanksgiving - a little twist on an old idea.
Roasting Pan
Chicken Stock
Favorite Beer (Harpoon Winter Warmer or Local Holiday Brew)
Sweet Sherry
1 large red onion (rough chopped)
2 carrots (rough chopped)
2 stalks of celery (rough chopped)
Lots of garlic (smashed)
Favorite sausage (sliced) – optional (I use 1 per adult)
Salt & Pepper
Food processor
Saucepan
• After you prep the veggies and the sausage, add them to the roasting pan.
• Cover the bottom of the roasting pan with chicken stock and 1 bottle/can of beer
• Cook your chicken or turkey as usual (make certain the pan does not go dry), you may baste the bird with the pan’s contents.
• Once done, and the bird is resting, the gravy creation begins.
• Remove the sausage pieces and set into a bowl for immediate joy.
• Scoop out all the veggies, set into your food processor and blend well
• Thin out the veggie puree with the liquid from the roasting pan.
• When the gravy reaches your chosen thickness, pour it into a saucepan, add a shot of Sherry and some salt and pepper.
Please leave your comments or tell me how it worked for you.
Happy Thanksgiving!
Cheers,
Toby
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