Sharing Plate – Your Cooking Coach |

I have been hosting Thanksgiving for a few years now and love every moment of it. We don’t have too many people, around 10-15. Even though it is not a big crowd, it still ends up being a lot of work and quite hectic.

I don’t end up making the same things every year. I come up with a menu by perusing all kinds of magazines the first or second week of November. The menu usually doesn’t have a flavor theme- I pick the dishes that look delicious and are fairly easy to make with ingredients that are some what readily available. I remember last year there was a recipe for a mango avocado salsa and for some reason I had a very had time finding mangoes. I finally did get them but after a lot of searching and running around. So, I think this year I will try to avoid that if I can.

I do try to plan ahead and try to do as many things in advance. That includes making a rich turkey stock for the gravy. To me the gravy flavor is quite standard, regardless of what is on the turkey. Once my turkey is done, I do add some of it’s juices to the already prepared gravy- so the turkey and the gravy speak the same language.

By this time of year, most grocery stores have turkey necks and backs for just a few bucks. I buy a pack and roast them simply with olive oil, salt and pepper. I let them hang out in the oven till the pieces are golden brown and delicious looking. I then add them to a big pot full of chicken broth, and lots of vegetables and aromatics. For me garlic and fresh herbs are a must- like thyme, rosemary, etc. I like my gravy dark brown and so use a box of beef broth to richen the color. The stock cooks for at least an hour or two until the liquid is reduced quite a bit- in this case I reduced it to 3 cups. From here you have an option to continue the process and make the gravy and freeze for later. I find the gravy consistency compromised after it is frozen- so I stop at this point and freeze the stock.

You can take it out two days before thanksgiving and let it thaw in the fridge and make the gravy the morning of.

• About a pound or a pound and a half turkey neck and back
• 1 tablespoon olive oil
• Salt
• Pepper

Preheat the oven to 400 degree F.

On a lined baking pan, place the turkey parts. Drizzle olive oil and sprinkle the salt and pepper. Roast for an hour or till the parts are golden brown. Take out of the oven and keep aside.

• Two boxes of 32 oz chicken stock
• One box of 32 oz beef stock
• 1 large onion, cut in half
• 1 head of garlic, cut in half
• 1 cup carrots, roughly cut up
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

In a large stockpot add the chicken stock, beef stock, onion, garlic, carrots, thyme and rosemary. Add the roasted turkey parts and bring to a boil. Once the liquid comes to a boil, lower the heat to a simmer and cook for 2-3 hours or till the liquid is reduced to about 3 cups. Strain the liquid out by pressing all the goodness out of the cooked vegetables. Take out in a container and refrigerate over night. Skim the excess fat off and freeze till needed.