“You’ll be pouring this gravy over everything on your Christmas plate”
Preparation time: 5 minutes
Cooking Time: 15 minutes
2 cups red wine preferably Cabernet Sauvignon
½ cup heavy cream
2 tablespoons fresh unpasteurized organic butter cut into chunks
This recipe goes hand in hand with Chef Eddy’s Christmas Turkey Recipe so you will need the roasting pan that was used to cook the turkey with all of its pan drippings still intact, and must be made immediately after baking the turkey.
With a good oven mitt place the roasting pan on the stove-top with at least one burner on high.
add 2 cups red wine and 1 cup orange juice to the roasting pan, this is called deglazing.
With a large wooden spoon stir gently to scrape up browned bits and try to get them completely off the bottom of the roasting pan.
Stir for 5 minutes or until almost all of the brown bits are off the bottom of the pan.
Pour pan drippings into a gravy separator or strainer onto a medium size boiling pot and heat to medium high and bring slowly to a boil then turn heat down to medium low and continually mix.
You should not have to add more sea salt since 2 tablespoons was used for the marinate but always check the sauce and add more so that it meets to your palate.
Next add the cream and butter chunks and continue to stir and reduce until the sauce is light thick (3 minutes) then remove from heat.
All Recipes by Chef Ed Resident Chef Health and Fitness Talk