So we’ve got the turkey recipe covered here. Now it’s on to the gravy. Growing up in the Midwest, I’ve always believed gravy needs to be perfectly smooth to be good. If you have lumps, you’ve done it wrong. And you certainly are not throwing eggs in there. Who in the world puts eggs in their gravy?? Well apparently, the whole Southern half of our country does, and it is AMAZING. For any of my Yankee friends who are reading, let Claire and I introduce you to the last gravy recipe you will ever need for Thanksgiving.
Southern Egg Gravy
- All of your turkey drippings
- 4 tablespoons flour
- 2 – 3 tablespoons minced shallots (you could also use a yellow or white onion)
- Chicken stock
- 4 hard-boiled eggs, chopped into small bite-size pieces
- Salt & pepper
- Large pot
- Large measuring cup
- Skim 4 tablespoons of fat from the turkey drippings and add to the pot over medium-high heat
- Add your minced shallots/onion and sauté until they turn translucent
- Whisk in the flour and cook until the mixture turns a medium brown color, only a few minutes
- While that’s cooking, pour the rest of the turkey drippings into the measuring cup, and then add enough chicken stock until you get to 4 cups total
- Slowly whisk in the drippings/stock mixture – it’s important to keep whisking and add the liquid slowly. This prevents the flour mixture from clumping.
- Bring to a boil while still whisking
- Reduce heat to medium-low and let simmer for 10 to 15 minutes, depending on how thick you want your gravy (longer time = thicker gravy)
- Once it’s reached your desired consistency, stir in the eggs, season with salt and pepper to taste, and serve it up!
This will give you enough gravy for 8 to 10 people. You can always double it if you have a larger crowd.
So we’ve got our bird and gravy covered, which leaves us with side dishes. And maybe a festive cocktail recipe. Or two :)