Mark Bittman's Make Ahead Gravy

 Make ahead gravy is an essential part of my Thanksgiving dinner. I make a turkey stock weeks in advance, saving some drippings, so that I can make the gravy a day or two before Thanksgiving.

Once you've got the homemade stock, then the gravy is easy as can be. A stick of butter and an onion, some flour to thicken, and just whisk the gravy in until you have the consistency you desire!

The pack up the gravy, saving a little extra stock so that you can thin the gravy on the big day, and you're all set! On Thanksgiving, simply heat up the gravy in a pan, adding the saved stock to thin if necessary and you're all set.

An essential and delicious part of the Thanksgiving feast that can be made relatively fuss-free and easy as can be! I love this recipe!

                                                        

Mark Bittman's Make Ahead Gravy

Adapted from The New York Times

Serves 6-8

 1 stick butter

1 chopped onion

1/2 cup flour

salt and pepper, to taste

4 to 5 cups warm chicken or turkey stock

chicken or turkey drippings

Melt butter in a medium saucepan over medium heat, then add the onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.

Gradually whisk in 4 cups of stock until mixture thickens and is smooth. If it is too thick, add more stock. Cool. Cover and chill.

When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of chicken or turkey pan and add drippings to gravy. Taste and adjust seasoning, then serve, adding more stock if necessary to thin.

 Pilgrim Plates @ I Heart Cooking Clubs

 

 

Maple Brown Sugar Applesauce

 
If you're spending a lazy day at home, there is nothing like the smell of homemade applesauce bubbling away on the stove. The scent of fresh apple mingling with the caramel notes of brown sugar and maple syrup is so comforting.

This is an autumn-spiced applesauce with a good dose of cinnamon, clove, ginger, and nutmeg. It's perfect for enjoying all on it's own, with oatmeal, or even with vanilla ice cream and/or yogurt for dessert! 

Maple Brown Sugar Applesauce

Adapted from How Sweet Eats

Serves 4-6

4-6 apples, chopped

1 teaspoon lemon zest

1/8 - 1/4 cup maple syrup*

2 tablespoons brown sugar

1 teaspoon cinnamon

1/2 teaspoon vanilla extract

pinch of ground cloves

pinch of ground ginger

pinch of nutmeg

vanilla ice cream, if you wish

Notes: I used 6 mini Honeycrisp apples for this, but feel free to use any apple you like. I also decreased the amount of maple syrup by half, but feel free to use the whole 1/4 cup, if you like!

Add chopped apples to a pot and just cover with water. Add sugar, syrup, lemon zest, vanilla and spices and bring to a boil, then simmer uncovered until apples are mushy, about 45-60 minutes. Add more water if needed. Turn off heat and mash apples. Serve as is or with vanilla ice cream.

 Comfort Food @ IHCC

Sweet Potato Chili Cheese Rounds

  I have been living off of sweet potatoes and chili this fall, so when I saw this dish these Sweet Potato Chili Cheese Rounds it's like it was just made for me!

Jessica of How Sweet Eats mentions that she always seems to have lots of chili in her freezer. Me too! In fact, I had some of her Maple Turkey Chili in my freezer so I thawed it and set about making this recipe. I thought the maple in the chili would be a perfect pairing with the sweet potato rounds, and turns out it was.

If you happen to have chili on hand, then this is a really easy dish. You simply cut and saute some sweet potato rounds until they are golden brown and cooked through. Then you place them into a skillet, top with cheese, broil until the cheese is melted, then top with the warmed chili and toppings. 

It is fast, it is healthy, and it is really delicious and satisfying! I loved this and will be making it again!

Sweet Potato Chili Cheese Rounds

Adapted from How Sweet Eats

by Jessica Merchant

Serves 2-4

2 large sweet potatoes, cut into 1/2 inch rounds

2 tablespoons oil

1/4 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon pepper

6 ounces mozzarella, grated

1-1/2 cups leftover chili, warmed

1 avocado, sliced

1/3 cup plain greek yogurt

3 green onions, sliced

 2 tablespoons fresh cilantro

Note: You can feel free to make this recipe your own. The recipe was written using fontina cheese, but I used mozzarella. Originally the dish was topped with avocado, greek yogurt, green onions and cilantro but I was working with what I had and just used greek yogurt and chives.

Heat a large skillet over medium heat and add the oil. Place the sweet potato rounds in the oil and cook until crispy, about 6-8 minutes per side. Remove the potatoes from the skillet and place them on a paper towel to remove any excess oil. Season them with the salt, pepper, and paprika.

 Turn on your broiler in your oven. Layer the sweet potatoes on a baking sheet or in a skillet and cover them with the cheese. Broil them until the cheese is golden and bubbly, 1 to 2 minutes. Remove from the oven and immediately top with the chili, avocado, yogurt or sour cream, green onions and cilantro and serve!