Who volunteers to make gravy for Thanksgiving? Plenty of people offer to make a side dish or dessert to add to the menu. But gravy?
It’s funny. If it’s not served, people will notice and wonder why. But no one really ever mentions the gravy when it’s there. It goes unnoticed for the most part. I mean, you’ll hear people rave over the tender turkey, ask who made whatever side dish, ooh and ahh over the desserts. But have you ever heard anyone ever talk about the gravy?
Anne BralyAt least, that’s how it’s been at all of my Thanksgivings until last year when I volunteered to bring sweet potato gravy. It was an experiment-turned-success that became a favorite among family members and one I will make from now on. And, as a cousin of mine remarked last year, the gravy is perfect for those with gluten sensitivities since no flour is used as a thickening agent as it is in traditional turkey gravy.
The recipe, from Wolfgang Puck, is about as easy as any gravy gets. Sweet potatoes are roasted alongside the turkey. There’s no need to even peel or cut them. Just wash them, place them in the roasting pan and let them cook while the turkey is baking. If the turkey is large, the potatoes may become tender before the bird is finished, in which case remove the potatoes and continue to cook the turkey until it reaches 160 degrees.
Once the turkey has roasted to a gorgeous golden brown, skim off all those savory juices that have collected at the bottom of the pan, use a spoon to lift the fat out of them (or whatever defat method you prefer) and use them in the gravy.