Thanksgiving Recipes

Thanksgiving gravy.
Put about 1/4 of oil in a large skillet. I like olive oil but almost any common vegetable oil will work
Heat oil on medium high until a little flour sprinkled in it starts cooking. Add flour slowly until it starts getting thick. Now stir. Don’t stop. You don’t really have to stir fast just don’t stop. You want about the color of a pair of brown leather shoes. If there are black bits in it your gravy is burnt and will taste awful. That means that you stopped stirring. If that happens pour it out into a heat resistant container and start over. Even clean the skillet with soapy water and rinse.
Once you get the roue to the right color start adding stock about 1/2 cup at time at first, so it won’t bubble out, then more. What kind of stock. Turkey, chicken, the water from baked potatoes or even vegetable stock. Again don’t stop stirring until you get the right amount of stock in. If you have too much flour/oil you may need to pour some into a different pot to keep adding liquid. Hint, that means have one there just in case. Toward the end you may run out of stock. In that case water will do. Wine is also an acceptable liquid but too much will make it taste too sweet to my taste. At the very end add salt. The amount will depend on how much salt is in your stock so go easy.

Best turkey I ever had was, believe it or not ,from a frat boy who cooked his first one. He got the recipe from a frozen concentrate orange juice can. It reminded me of Duck L’Orange, only turkey instead. Stunningly elegant dish from a frat boy “who didn’t know how to cook”

Mmmm! So many great recipes!