Tom Ramcigam (magicmarmot) wrote,
Tom Ramcigam

Finishing up the cooking, making the gravy.

The pan leavings from cooking the turkey and the boiling of the corpse were put out in the breezeway last night in the big plastic bowls to separate. While most of the recipes for turkey gravy call for retaining the fat, I always discrad as much of it as I can and make up the needed fat content with olive oil-- healthier and IMHO tastier. The fat gets mixed in with the dog food, which makes for a happy dog; she also gets the strained meat and skin bits from the carcass.

Okay, move forward: I had spiced the turkey before cooking, so there was some spice to the leavings already. Not a lot, but some. I went to get some flour to make the gravy...

Oops. No flour.

Okay, so instead of flour, what have I got?

Durkee french fried onions and roasted garlic hummus.

What the hell, why not.

Best. Gravy. Ever. The texture's a little different-- it doesn't have the gluey texture of normal gravy or the grit of cornstarch, it's more like if you've ever used arrowroot powder as a thickener, more gel-like. But the flavor is oh so very nice.
Tags: christmas, cooking

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