With Thanksgiving coming up quickly, what better way to get tasty recipes than from your fellow Florida Sportsman members? Florida Sportsman member Bottomfinder#1 is cooking a fried turkey this year and is looking for a gravy recipe to go with it.
Florida Sportsman member Charlin Tuna points out that there are aren’t any “drippings” from a fried turkey which means that much of the taste will come from the chicken stock and whatever else you add. Still, there were some good recipes and ideas from FS members.
Florida Sportsman member ruskinredneck posted a dozy of a gravy recipe for cooking a Turducken (de-boned chicken, stuffed into a de-boned duck, which itself is stuffed into a de-boned turkey):
Sweet Potato Eggplant Gravy
1/2 cup drippings from the Turducken, plus the reserved duck skin
4 cups eggplants, peeled and chopped
1-1/2 cups onions, chopped
1 cup sweet potatoes, peeled and finely chopped
1 teaspoon garlic, minced
3 bay leaves
1-1/2 teaspoons salt
1-1/2 teaspoons white pepper
1-1/2 teaspoons cayenne
1 teaspoon dry mustard
1/2 teaspoon dried thyme leaves
8 cups chicken stock, turkey stock or duck stock
1 cup dark brown sugar, packed
1 cup sweet potatoes, peeled and cut into 1/2″ dice
3 tablespoons Grand Marnier
1/2 cup green onions, finely chopped
Place the drippings and duck skin in a large skillet over medium-high heat. Add 3 cups of the eggplant and sauté until eggplant starts to get soft, translucent and brown, about 5 minutes, stirring frequently. Add the onions and remaining 1 cup eggplant. Cook until the onions start to brown, about 8-10 minutes, stirring occasionally. Add the finely chopped sweet potatoes. Continue cooking and stirring for 4 minutes. Stir in the garlic and cook 3 minutes, stirring occasionally. Add the bay leaves, 1 teaspoon of the salt, 1 teaspoon each of the white and red peppers, the mustard and thyme. Stir well, scraping the pan bottom as needed.
Stir in 1 cup of the stock into the vegetables and cook 2 minutes, and then add 1 more cup of stock. Cook 5 minutes, stirring occasionally. Stir in 1/4 cup of the sugar and cook 2 minutes, stirring occasionally. Add another 1 cup of stock and cook 10 minutes, stirring occasionally. Add the remaining 1/4 cup sugar and 1 cup more stock. Cook 10 minutes, then add another 1 cup of stock and cook 10 minutes more, stirring occasionally. Reduce heat to low and simmer 13 minutes. Stir in another 1 cup stock and simmer for 3 minutes. Remove from heat and strain well, forcing as much liquid as possible through the strainer.
Place the strained gravy in a 2 quart saucepan. Add the diced sweet potatoes and 1 cup stock. Bring to a boil over high heat, then reduce heat and simmer 3 minutes, skimming any froth from the surface. Stir in the Grand Marnier and continue simmering for 7 minutes, stirring occasionally. Add the green onions, the remaining 1/2 teaspoon each of salt, white and red pepper, and the FINAL cup of stock. Bring gravy to a boil and simmer until it reduces to about 3 cups, about 8 minutes, stirring occasionally. Yields a total of about 3 cups of gravy.