While the roasted (or, if you're Paula Deen or one of her followers, deep fried) turkey is the star and centerpiece of your Thanksgiving dinner, it simply wouldn't be as good without its supporting cast of sides including gravy and mashed potatoes.
Chef Jody Adams demonstrates a unique gravy created by combining two of her favorite poultry-based sauces. Her gravy is made with flavorful pan-drippings from roasted turkey, aromatic herbs and vegetables plus a splash of Marsala wine. She combines this with peverada sauce, a paté-like condiment of turkey liver, sopressa (Italian aged salami), anchovy and fresh herbs. The result is a textured gravy, loaded with flavor that we think is good on everything from sliced turkey to sliced crusty bread.
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