Make-ahead Stock for Thanksgiving Gravy

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With 20 days to go before Thanksgiving, I’m starting to feel a little edgy. There’s no point planning the menu, because I will change my mind about it a dozen times before Turkey Day arrives. It’s too soon to start much of the cooking, but I can’t sit still either. It’s just my nature, and so I have to focus my effort. And because this will be the first full table since 2019, getting organized feels more important than ever before.

But what can I do, this far ahead?

Spiff Up the Dining Room

To a good degree, we have already done this by having the room professionally painted and replacing the dated, builder-basic chandelier with a beautiful, recycled glass fixture that complements our kitchen remodel. It looks great, and we have a few more upgrades coming soon.

Table wise, I will be washing platters and serving dishes to knock a year’s worth of dust off them. I’ll inspect the table linens and press the napkins if they need it. I’ll wash all the wine glasses in the corner cabinet to be sure they are spot-free and gleaming. I’ll double-check our wine selection and attend a few tastings to be sure we have something for everyone.

Dust the chandelier and the window blinds and tidy up the bar. Clean and fill all the salt and pepper shakers because we don’t want to find an empty one when the meal is on the table.

Refresh the Kitchen

A few weeks before Thanksgiving each year, I pack up my favorite knives and take them to Chef Larry, my sharpening guy, and he will get them in tip-top condition for me. I’ve noticed a little greasy film on the cabinet doors nearest the stove, so I’ll be filling a bucket of hot soapy water to knock that down. It’s time for a deep clean of the gas range and the oven, too, and then the kitchen will be ready!

Restock the Essentials

This is one area that I tend to keep in order throughout the year, and much of that is attributed to my regular baking. I have more than enough flour, sugar and spices. But there are some ingredients I use more during holiday cooking, so I’ll be stocking up— especially nuts, because they are best when they are fresh. While I’m at it, I’ll clean out canned goods that we aren’t using and get them ready for donation.

OK, Now What?

I’ll be wringing my hands with too much time ahead to really start any cooking. Except for one thing— by this weekend, I will at least have my turkey stock in the done column. I don’t know at this point exactly what side dishes we’ll be serving on Thanksgiving— those decisions are always up for grabs until a few days before— but I do know for sure that there will be turkey and mashed potatoes, and that means we will need gravy (My husband, Les, will be making the turkey this year, because we alternate and he does the even-numbered years. He felt I needed to share that, while also noting that he “allows me” to make stock for him).

I am a big fan of store-bought broth, and I use it regularly throughout the year. But for a meal as special as Thanksgiving, it absolutely must be homemade. The holiday week will be busy enough without me taking up a burner all day to simmer down my ingredients, so my solution is to make the stock now and stash it in the freezer for a few weeks to make the best homemade gravy to accompany our meal.

Freezer-ready and packed with flavor!

My stock cannot be salty, because we brine our bird, and the drippings can be quite salty on their own; having a stock that doesn’t amplify the sodium is very important. So, as odd as it seems for me to not suggest “season every layer,” in this particular case, I advise against it if you are also a brine enthusiast.

What does go into my stock is some roasted turkey flavor, and I get that by oven roasting a few turkey wings, seasoned only with black pepper and the slightest touch of salt. Let them go until they are golden brown all over, and then strip some of the meat off the bones—these turkey bits are excellent for spoiling any good dog or kitty you have around the house—and then simmer them down with a pile of chopped aromatic vegetables and some chicken parts.

I like to roast a whole chicken around the same time I make my stock, because I can spatchcock the chicken to remove the backbone and also use that, plus the giblet packet, in my stock mix.  Wait— have you ever spatchcocked a chicken? It’s sooo easy to do; just grab a pair of kitchen scissors.

Locate the backbone, and use kitchen scissors to cut down each side.
With the backbone removed, you can open up the chicken to lay it nearly flat.
This works well for even roasting of any bird.

Next week, I’ll share the wonderful recipe I made with the spatchcocked chicken. For now, let’s just take the backbone and get back to the homemade stock.

Load up the roasted wings, chicken parts, vegetables and spices into your stock pot and add enough water to cover it all, which should be about two quarts (or roughly two liters). Bring it to a slight boil and then put a lid on the pot and reduce the heat to a low simmer, checking on it occasionally to be sure it isn’t boiling down too quickly. It takes time to extract all the flavor from the poultry parts, so don’t rush it.

Roast the wings first.
Add the wings, chicken parts and veggies to a pot of water.
Simmer until the meat falls off the bones.
Strain out the solids, and the stock is ready.

After about five hours, the vegetables will be nearly mushy and the turkey will have literally fallen apart—this ensures the most flavorful, collagen-rich stock, and it’s exponentially better than any store-bought stock you’d find. Pick out and discard the solids, and then strain the stock through a mesh strainer into a pitcher bowl. Let it cool for a few minutes, and transfer the stock to freezer-safe containers for storage up to two months. We rarely have more than eight people at our table, so this four-cup batch of stock is enough for our brood, including some gravy left over. Obviously, if you are cooking for a crowd, double all your ingredients for a larger batch.

One day before you’re ready to use the stock, transfer it to the refrigerator to thaw. Warm it in a sauce pan, and add it to thickened roast turkey drippings to make the best homemade gravy your Thanksgiving table has ever seen!

Make-ahead Stock for Thanksgiving Gravy

  • Servings: 4 cups
  • Difficulty: Average
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This is one of the most important make-ahead items for Thanksgiving, and you can get it done this weekend! Make the stock now and freeze it for a truly amazing homemade Thanksgiving Day gravy. Did I mention that it's also easy to do?


Ingredients

  • 2 fresh turkey wings, sprinkled with pepper and only a small amount of salt
  • Spine, neck and giblet packet from a fresh, whole chicken (see recipe notes about the spine)
  • 1 medium onion, cut into large chunks
  • 3 ribs celery (plus leaves), cut into large chunks
  • 2 medium carrots, unpeeled and cut into large chunks
  • 1 tsp. black peppercorns
  • 2 dried bay leaves
  • Cold, filtered water

Notes: Plan to roast a chicken a few weeks before Thanksgiving, and purchase a whole one with the giblet package and neck included. Spatchcock the chicken, using heavy duty kitchen scissors, and reserve the backbone for this stock, along with the other chicken innards.

Directions

  1. Preheat the oven to 375 F. Line a small baking sheet with parchment paper and arrange the turkey wings on it. Roast the wings for about an hour, until the skin is golden all over. You’ll know they’re done when the kitchen smells wonderful! Cool the wings to room temperature, then shred some of the meat off the bones for any other purpose you choose. Keep about 1/3 of the meat intact on the bones.
  2. Place turkey wings and all other ingredients in a heavy-bottomed stock pot. Add enough cold water to just cover everything.
  3. Bring the pot to a slight boil, then reduce heat and cover the pot. Allow the stock to simmer on low heat (no boiling) for about 5 hours, or until the meat pulls easily from the bones. Cool for about an hour.
  4. Remove and discard the large solids, and then strain the remaining stock through a mesh strainer into a pitcher bowl. Double strain as needed, to remove any fine bits of bone or solid pieces. Transfer to freezer-safe containers and freeze for up to two months. Thaw in refrigerator before using.

If you wish to make a lower fat stock, place the pitcher bowl in the fridge overnight, then scrape the solidified fats off the top before transferring the stock to your freezer containers. The stock will be gelatinized, which is normal. Reheat for a few minutes to return it to liquid form before freezing, if preferred.

Salmon in Phyllo with Champagne Cream Sauce

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If you think “elegant” and “easy” cannot co-exist in the kitchen, allow me to introduce you to this moist and flaky salmon, wrapped in layer upon layer of crispy buttery phyllo and dressed with a champagne-and-cream sauce that sends it over the top. As impressive and fancy as this sounds, you may find it hard to believe that it is easy to make. But if you can use a paintbrush and wrap a small birthday gift, you have the skills to do this.

Don’t be intimidated by the delicate, flaky layers of phyllo. This paper-thin wheat dough that is popular in Greek and other Mediterranean cuisine is not as fussy as it may seem. My first experience with phyllo was years ago in a catering kitchen, where I worked part-time during peak seasons, including holidays. The kitchen team wrapped this stuff around nearly everything in those days—appetizers, entrees and desserts—and though I was nervous at first about handling phyllo, I got over it quickly with a few helpful tips. Give it time to thaw overnight before you start, brush or spray every layer with oil or melted butter, and do your best to keep the extra sheets covered so they don’t dry out. Those are the key rules. Get it right and the rest is easy.

There is flexibility in this recipe, too. You can swap out the seasonings, use different fish and even change up the sauce if you want. Once you nail the technique of phyllo (which you will after this), there are many possibilities. Finally, whether you’ll be serving two people or eight, you’ll appreciate being able to prepare these cute little “packages” ahead of time and just pop them in the oven in time for dinner. Yes, so much easier than it looks. But every bit as elegant; the champagne cream sauce can be whipped up while the salmon is in the oven.

For a restaurant quality presentation, here’s a simple trick I learned from pro caterers: place the salmon phyllo packet on top of the sauce rather than smothering it. You’ll want your loved ones and guests to see the full beauty of the delicate phyllo. This little flip is one of the simplest things you can do at home to elevate a meal that includes a sauce. Let the swooning commence.

My recipe is for two adult servings. Adjust accordingly for extra portions.

The butter between layers makes the phyllo extra flaky, and the salmon remains moist inside the packet.

Ingredients

Fresh salmon fillet (5 oz. for each serving), skin removed* (see notes)

Salt and pepper

Fresh or dried dill leaves

5 sheets phyllo dough*

1/2 stick salted butter, melted (possibly more if you brush heavily)

  • Some packaged phyllo are very large sheets. These are 9 x 14″ and very manageable. You only need to thaw one sleeve.
  • How can so few ingredients create such an impressive meal?
  • Shallot on the left, scallions on the right. Please don’t confuse these because the flavor is very different. If you need to substitute, use very finely minced sweet or red onion.

Champagne Cream Sauce

1/2 cup champagne (or dry white wine, such as pinot grigio)

1 small shallot, finely minced*

Salt and pepper

1/2 cup half & half (or light cream)

1 1/2 tsp. all-purpose flour

2 tsp. Dijon mustard

A couple of pinches of white pepper

*Notes

If your supermarket offers pre-portioned salmon fillets, that’s a good way to go. Ideally, you want the skin removed from the fish (they will usually do this for you at the fish counter, but I will teach you how to do it yourself).

Any kind of salmon (sockeye, king, coho, etc.) works for this recipe, but you may also substitute steelhead (ocean) trout or arctic char. Both are mild in flavor but similar in texture to farm-raised salmon. In the photos for this post, I used steelhead trout and it was delicious.

Phyllo is a paper-thin wheat dough, popular in Greek and other Mediterranean cuisine. You’ll find it in the freezer section near the pie crusts and puff pastry. The brand I buy comes in 9 x 14” sheets, which are very manageable and large enough to wrap two fillets.

If you don’t have shallots, substitute very finely minced sweet or red onion. Do not confuse scallions for shallots. As you can see, they are most definitely not the same. 😊

You’re about to see how easy it is to make this impressive phyllo-wrapped salmon, but first, a few tips for success when working with phyllo:

Use melted butter on every layer of the phyllo. Keep the new sheets covered with a clean towel to prevent them drying out as you work. Use a pastry mat for brushing the phyllo with butter or clean your counter really well before and after. Transfer unused phyllo to a gallon-sized zip top bag and seal, squeezing out as much air as possible. Store it in the refrigerator but try to use it within a week.

Instructions

Gather up the tools you’ll need, including a sharp chef knife (to remove salmon skin), a pastry mat or clean section of counter space, a heavy-duty baking sheet and a pastry brush for spreading butter on the phyllo layers.

Have a look at the slides first, then keep scrolling for written instructions and a downloadable PDF for your recipe files.

  • Phyllo can dry out very quickly. My extra sheets are stacked under the clean towel, with a damp paper towel on top for extra protection.
  • The first few sheets may tear, but this is OK. Keep brushing and layering until you have 5 sheets total. Butter all the way to the edges.
  • You only need about an inch of phyllo on the sides of the fillets, but the top and bottom should be able to fold and cover them.
  • I’ve used dill, but dried (or fresh) thyme leaves would also be delicious.
  • Place the seasoned fillet upside-down, as the bottom of the packet will become the presentation side.
  • Fold the bottom of the phyllo stack up over the fillet, then press the sides in to seal the edges.
  • The phyllo will not stick to itself, but it will retain its shape for baking.
  • Brush the packet generously with the melted butter.
  • Flip it over and brush the other side, too.
  • Place the buttered packets, seam side down, on a parchment-lined baking sheet.
  • Slowly whisk the half & half mixture into the reduced champagne. It will thicken quickly.
  • It will be delicately crispy and golden brown from the oven.
  • Best catering trick ever. Put the sauce on the plate first, so your guests can ooh and aah over the buttery, flaky phyllo packet.
  • I like to cut things on diagonal for more visual interest.
  1. Follow package instructions for thawing the phyllo. It usually requires overnight in the fridge or a few hours on the counter.
  2. Preheat oven to 375° F, with oven rack in the center. Line a rimmed baking sheet with parchment paper.
  3. Remove the skin from the salmon if the fishmonger did not do this for you. Beginning at the tail end with the flesh side up, carefully slide the tip of a sharp knife between the flesh and skin, just enough to loosen about 2 inches of skin. Grab the skin with a paper towel. Position the knife at a low angle, and gently tug the skin side to side, holding the knife firmly in place. Continue to pull the skin until it releases from the fillet.


  4. Cut the fish into equal portions, approximately 5 ounces each. Sprinkle the fillets with salt, pepper and dried dill leaves. Set aside.
  5. Spray a pastry mat or clean section of the counter with olive oil spray. Melt butter in a small bowl. You may need to re-heat the butter as you go. Unroll the phyllo dough so that the sheets are lying flat.
  6. Carefully spread one sheet of phyllo dough onto the counter, gently pressing down the edges to keep it in place. It may tear or fold on itself in some place, but this is OK. The layers will help to hide imperfections so just keep going. Remember to cover the remaining phyllo sheets with a clean towel and damp paper towel to prevent them from drying while you work.
  7. Brush melted butter all over the phyllo sheet, starting in the center, and cover the full sheet all the way to the edges. Repeat with four more layers of phyllo.
  8. Using a sharp knife, cut the phyllo stack in half, creating two smaller rectangle-shaped stacks. Arrange the salmon fillets, face side-down on the center of each new rectangle.
  9. Fold the short end of the phyllo stack up over the salmon, then fold in the sides and the other end. Brush the packet with melted butter, then turn it over and brush the other side. Transfer the packet to the cookie sheet and repeat with the other fish packet. If you are working ahead, cover with plastic film and refrigerate. When you’re ready to bake, remove from fridge while oven preheats.
  10. Bake at 375° for 25-30 minutes, until phyllo is golden brown. Prepare sauce while fish is baking.
  11. Spoon a portion of sauce onto each serving plate. Carefully cut fish packet in half and stack the halves on top of the champagne cream sauce.

Serve with your favorite roasted vegetable or a fresh crisp salad. Oh, and about the rest of that champagne… 🙂 🍾

Champagne Mustard Cream Sauce

In a heavy-bottomed saucepan, combine champagne and shallots. Cook over medium heat to a light boil, then reduce heat and simmer until liquid is reduced by half. Whisk flour into half & half until smooth. Add to champagne mixture and stir over medium heat until thickened and bubbly. Stir in Dijon mustard, white pepper and salt to taste. Keep sauce warm until ready to serve.

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Sausage Stuffed Turkey Meatloaf (& “faboo” mushroom gravy)

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Here I go again, twisting up a classic to put the best flavors of Thanksgiving on the table with minimal stress. If you’re looking for a way to simplify your homemade holiday dinner, but still have your favorite turkey, sausage stuffing and gravy combo, this might be the best thing you read all day.

My ground turkey meatloaf has a swirl of spinach and sausage stuffing, packing all the flavor of Thanksgiving into one easy but impressive main dish. As a bonus, I’m sharing one of our family’s favorite turkey day sides—a rich and tasty mushroom gravy, which happens to be vegan (but don’t let that stop you). You may wonder, “why offer a vegan gravy over turkey meatloaf?” I love having a single gravy on the table that makes everyone happy, whether or not they eat meat, and this one is the stuff. It is as good on any meatloaf with mashed potatoes as it is in the sauce of your favorite green bean casserole or as a savory accompaniment to nearly anything you serve at Thanksgiving.

If you enjoyed my darling husband’s recent guest post for spinach balls, now is the time to make a batch because the sausage stuffing swirl in this meatloaf makes use of leftover spinach balls. If you don’t have time to make the spinach balls in advance, you could create a similar blend with some herb stuffing mix and frozen spinach (I’ll offer suggestions).

This meatloaf exceeded my own expectation, which is really saying something, given that I have made many other “stuffed” versions of meatloaf in the past. We liked it so much it will find its way to our table again as a Sunday Supper later in the winter, you can bet on it. And we’ll serve it up with Les’s amazing garlic mashed potatoes, just like we did with this one. This is teamwork, friends, and it is delicious!

Served with Les’s incredible potatoes and the savory mushroom gravy. I’m in heaven!

Ingredients

1/2 cup dry herb stuffing mix (I used Pepperidge Farm brand)

1/4 cup whole milk

1 lb. all-natural ground turkey* (see notes)

About 1 Tbsp. extra virgin olive oil

1 medium onion, diced (divided between layers)

A few shakes poultry seasoning

1 large egg

2 large leftover spinach balls,* cut into very small dice, measuring almost 1 cup

1 bulb roasted garlic

4 oz. ground breakfast sausage (uncooked)

1/4 cup plain panko or other bread crumbs

*Notes

For turkey meatloaf, I always choose regular ground turkey rather than turkey breast, which tends to be drier. If you choose ground turkey breast, consider adding an extra egg white or an extra tablespoon of olive oil to make up for the lost moisture.

The spinach ball recipe my hubby shared a couple weeks ago gets a lot of attention at our house, especially with Thanksgiving guests. If you don’t have time to make them in advance of this recipe, try this as a substitute:

3/4 cup dry herb stuffing mix
1/4 cup frozen dry spinach (thawed and squeezed dry)
2 Tbsp. parm-romano blend
Additional egg white + 2 Tbsp. chicken or vegetable broth

Combine all ingredients in a bowl and allow time for the dry mixture to absorb the liquid ingredients. It should still feel somewhat dry and rather firm; from there, proceed with the recipe.

Instructions

Follow along in my kitchen to see how I made this mouthwatering meatloaf. Written instructions are below, along with a downloadable PDF for your recipe files.

  • Smash the stuffing mix into the milk to break up large pieces. Give this mixture at least 20 minutes to become saturated and “paste”-like.
  • Any poultry seasoning will lend a savory touch that we all associate with Thanksgiving.
  • The stuffing “paste” will add soft texture and Thanksgiving flavor to the turkey meatloaf.
  • The spinach balls are easy to chop into fine dice when they are cold. I chopped enough to measure about one cup.
  • Add the remaining onions and roasted garlic. See my notes for substitution ideas for the spinach balls.
  • I added the sausage in small clumps so that the mixture could pulse together easier.
  • A few pulses gave me the texture I wanted. Not quite smooth, but fully incorporated and uniform.
  • Arrange small lumps of the stuffing as evenly as possible over the turkey layer, then go over the layer again to fill in gaps.
  • Layer the sausage stuffing a bit heavier on one short end of the rectangle, where you will begin the rolling. Leave an inch “naked” on the other end, where you’ll seal the roll. Cover with plastic wrap and refrigerate at least an hour before you try to roll it.
  • Use the short end of the parchment to assist with rolling the meatloaf. Begin with the end that is heavier on stuffing filling.
  • Keep tension on the parchment as you go, so the meatloaf will roll up tightly with no gaps.
  • Some of the mixture will stick to the parchment, but press on. Use a rubber spatula to scrape it from the paper and patch the meatloaf.
  • I pressed panko crumbs all over the top and sides of the meatloaf to add a “crust” texture during baking. Regular bread crumbs would work also.
  • Wrap your rolled up meatloaf tightly in plastic wrap, and twist the ends to keep it compact in the fridge overnight. This will help the meatloaf hold its perfect shape in the oven.
  • To get the crust I wanted on the meatloaf, I spritzed it all over with olive oil spray.
  • One final quick seasoning of salt, fresh black pepper and a few shakes of dried thyme leaves, then into the oven for an hour.
  • The only way to know if meatloaf is done is to check internal temperature for at least 165° F. This one is ready! Rest 15 minutes before slicing.
  • This is exactly how I imagined this would look. Crispy crusted edges, with tender turkey and stuffing.
  • What favorite vegetable would you add to the open spot on the plate? 🙂
  1. Combine dry stuffing mix and milk in a small bowl and rest at least 20 minutes, allowing time for crumbs to be fully moistened.
  2. Heat a small skillet over medium heat. Swirl in extra virgin olive oil and add the diced onion. Saute until onions are soft and translucent. Sprinkle with salt, pepper and poultry seasoning.
  3. In a medium bowl, combine the ground turkey, half of the sauteed onions, stuffing “paste” and egg. Season the mixture with salt and pepper, then set aside.
  4. In the bowl of a food processor, combine spinach ball bits, remaining sauteed onions, roasted garlic and raw sausage (pulled apart into pieces). Pulse mixture several times until it is uniformly blended.
  5. Line a small baking sheet with a piece of parchment paper. Scatter panko crumbs evenly over the paper. Using a rubber spatula, spread the ground turkey mixture evenly over the crumbs, shaping a rectangle approximately 9 x 13″.
  6. Using your hands, grab up tablespoon-sized lumps of the sausage mixture and place them over the turkey layer. Don’t rush this step because it will be tough to separate the layers if you misjudge the amount as you go. I placed “dots” of the sausage mixture all over (keeping one short end bare for sealing the roll later), then filled in noticeable gaps with the remaining mixture until all was used. Press the sausage mixture firmly to seal it to the turkey layer. Lay a sheet of plastic film on top of the sausage layer and refrigerate the mixture for at least an hour. The chilling time will make it easier to roll up the meatloaf.
  7. To roll up the meatloaf, begin by lifting the parchment and slightly fold the meatloaf onto itself. Continue this motion, keeping the roll tight as you go. Some of the turkey may stick to the parchment, but you can use a rubber scraper to remove it and patch the roll. Full disclosure: this step was pretty messy, but I pressed on to finish the shaping.
  8. Press on any loose bits of panko crumbs, adding more if needed to lightly coat the shaped meatloaf. Wrap the rolled-up meatloaf as tightly as you can in a sheet of plastic film, twisting the ends as with a sausage chub. Tuck the twisted ends underneath, and chill the roll overnight.
  9. Preheat oven to 400° F. Line a baking sheet with parchment paper.
  10. Place the meat roll onto the lined sheet and lightly spray the entire meatloaf with olive oil spray.
  11. Bake at 400° for 15 minutes, then reduce oven temperature to 375° and bake 45 more minutes.
  12. Test internal temperature to be sure it is at least 165° F. Cool 15 minutes before slicing.

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But wait, there’s more!

BONUS RECIPE:

Put-it-on-Everything Mushroom Gravy

This all-purpose sauce is so delicious, and we use it in many ways at Thanksgiving, especially when Les’s vegan daughter has been able to join us. It’s fantastic on mashed potatoes and turkey, in casseroles with green beans or (I’m speculating) perhaps even straight from the pan by the spoonful.

Please don’t assume, if you’re a meat eater, that you’d feel cheated with a vegan gravy recipe. I’m not exaggerating to declare that everyone at our table chooses this gravy over standard turkey gravy, hands down. My friend, Linda, has a special word for it: “faboo!” 😀

I prefer to make this gravy ahead, so that I have it ready when the mood strikes me to add it to another recipe, but if you’re short on time, it can certainly be served immediately after preparing it.

Ingredients (makes about 2 cups)

4 Tbsp. extra virgin olive oil* (see notes below)

1/2 medium onion, finely minced

About 6 large cremini mushrooms, cleaned and diced small

1 tsp. Umami seasoning*

1 bulb roasted garlic

2 Tbsp. all-purpose flour

1 1/2 cups low-sodium vegetable broth*

Salt and freshly cracked black pepper

*Notes

Any good quality olive oil will work here, but I’m somewhat addicted to this one (pictured below), which is infused with the flavors of wild mushroom and sage. You can find it at one of the specialty olive oil stores that have popped up all over the U.S. It’s terrific for roasting butternut squash, too!

The Umami seasoning is a Trader Joe’s item, and it contains mushroom powder, garlic powder, sea salt and red pepper flakes. If you cannot find it, just add a few of the red pepper flakes or a slight sprinkle of ground cayenne for a subtle touch of the same heat. The recipe already has plenty of mushroom and garlic.

Vegetable broth ingredients vary a great deal, and for most of my recipes, I recommend one that does not have tomato in it. I favor this low-sodium version from Costco, which contains carrot, onion, celery and mushroom, but not tomato, which changes the acidity of some recipes. If you are not concerned with the vegan aspect, you could also use chicken broth.

This oil is produced by a company called Veronica Foods, supplier to so many of the boutique olive oil and balsamic vinegar shops around the U.S.
This oil is produced by a company called Veronica Foods, supplier to so many of the boutique olive oil and balsamic vinegar shops around the U.S.
I go through a bottle of this stuff during the holidays, especially when I'm creating a vegan dish.
I go through a bottle of this stuff during the holidays, especially when I’m creating a vegan dish.
Try to choose a vegetable broth with pure, simple ingredients, and low sodium so you have more control of your recipe's flavor.
Try to choose a vegetable broth with pure, simple ingredients, and low sodium so you have more control of your recipe’s flavor.

Instructions

  • Add the mushrooms in batches. If the pan is crowded, they will steam rather than brown. Add more oil as needed.
  • Does it seem excessive to use an entire bulb of roasted garlic in this gravy? Yes, and that’s exactly the point. 🙂
  • Cook the mixture until the flour is absorbed and it begins to bubble a bit on the edges. Don’t be concerned if it sticks to the pan at this point.
  • The broth will soften any bits stuck to the pan, and as the gravy simmers, it will thicken up.
  1. Place a heavy-bottomed saucepan over medium heat. Swirl in 2 tablespoons of the olive oil and sauté the onions until soft and translucent.
  2. Add another tablespoon of oil and half of the mushrooms. Sauté until moisture is reduced and mushrooms are soft, then repeat with remaining oil and mushrooms.
  3. Season with salt, pepper and umami seasoning. Add roasted garlic and stir to blend it in.
  4. Sprinkle flour over the mixture and cook one minute until the flour seems absorbed and mixture begins to bubble.
  5. Add broth, a little at a time, and stir or whisk into a smooth and thickened sauce consistency. Simmer on low heat several minutes before serving.

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Kentucky Hot Brown Dip

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Not everyone has the time (or the patience) to make a fussy Kentucky Hot Brown Benedict, or the traditional open-faced brioche sandwich that served as inspiration for it. Here’s a super simple way to enjoy all the same flavors, but in a make-ahead dip version. You’ll notice that my recipe does not mention adding salt—this is not accidental. I’ve used deli sliced turkey to keep it simple. Between that and the bacon, the recipe doesn’t need more salt.

Ingredients

4 slices thin uncured bacon, cut into 1/2” pieces

About 1 Tbsp. extra virgin olive oil

1/2 cup sweet onion

3 oz. thinly sliced deli turkey, chopped into smaller pieces—about 1/2 cup packed

1 pkg. (8 oz.) Neufchatel cream cheese

1/4 cup light mayo

1/4 cup light sour cream

Small handful fresh Italian parsley, cleaned and chopped

1 small (10 oz.) can Rotel tomatoes (mild version), drained completely

3/4 cup Swiss-Gruyere cheese blend from Trader Joe’s

2 Tbsp. grated parmesan cheese (and extra to sprinkle on top)

Freshly ground black pepper

Tools

Cast-iron skillet
Stand mixer or electric hand mixer
Rubber spatula
Cutting board and knife
Small non-stick skillet
Oven-safe baking dish (volume about 4 cups)*

Instructions

Place cast iron skillet over medium heat and cook bacon pieces until crispy. Set aside on paper towels to drain; when cool, chop the crispy pieces into smaller, basically uniform bits.

Place small skillet over medium heat and add olive oil. When it begins to shimmer, add chopped onions and sauté until caramelized. Add chopped turkey to the pan and continue to sauté until turkey pieces have browned edges. Set aside to cool.

In mixer bowl, whip cream cheese until smooth. Add mayonnaise and sour cream and whip again until blended, stopping once to scrape down the sides and bottom of the bowl. Add Swiss-Gruyere blend, parmesan, parsley and tomatoes and mix gently until blended (don’t whip too much or tomatoes will lose their shape and turn the cream cheese pink). Season with freshly ground black pepper.

Remove the bowl from the mixer and use a silicone spatula to gently fold the turkey and onions, plus half of the crispy bacon, into the cream cheese mixture. Transfer the dip mixture to an oven-safe baking dish*, and top with remaining crispy bacon and another sprinkle of parmesan.

* We are still doing physical distancing (which is really bumming me out, but still necessary), so I divided the dip mixture into separate ramekins to share with friends and neighbors for their own private Virtual Kentucky Derby gatherings (of two). These adorable dishes were handed down from my grandma, and I just love them! Each holds about 1 1/4 cups of dip mixture.

Proceed with baking, or cover and store in the fridge up to 3 days, until ready to bake and serve.

Baking and Serving

Preheat oven to 350° F. Bake, loosely covered with foil, for about 20 minutes. Remove foil and bake 10 minutes longer, or until hot and bubbly.

Don’t you love the bubbly edges when a hot dip emerges from the oven?

Serve piping hot, spread on crackers, baguette slices or these dainty little brioche toasts I found at Trader Joe’s.

These seem appropriate, in keeping with the traditional “Hot Brown” open face sandwich on brioche.

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