If you’re anything like us, you’re probably thinking, “Holy moly, it’s already Thanksgiving week.” Whether you’re hosting your own dinner or bringing food to a friend’s house, Estadio chef Alex Eaton has a foolproof dish to make after you roast your turkey.
“A really yummy gravy can cover a multitude of sins,” Eaton said.
And if you’re already over the whole cooking thing, just swing by Estadio this holiday season (closed on Thanksgiving day) for a proper holiday bite: green bean casserole croqueta served with a cranberry gastrique. The restaurant is open from 5 p.m. to 10 p.m. Tuesday through Saturday.
Alex Eaton’s Thanksgiving gravy
1 cup pan drippings (with fond, crispy bits from the pan)
1/2 cup flour
1 quart chicken stock
2 Tbsp. apple cider
Salt and pepper to taste
Scrape the bottom of your roasting pan to loosen the roasty bits. In a saucepan combine the pan drippings and gravy, whisk on low heat until the flour is fully combined and has cooked about 5 to 7 minutes
Slowly add chicken stock, whisking constantly and bring to a simmer for about 10 minutes.
Taste the gravy, add salt and pepper to taste (you may not need to add much if any salt if your turkey was brined!) Whisk in 1 to 2 tablespoons of apple cider for sweetness and balance.
Strain through a fine mesh strainer to remove any lumps.
Serve in your favorite holiday gravy bowl.
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