Make Ahead Gravy – Super Simple

4 Turkey legs / 8 Chicken thighs (bone in, skin on)
2 medium onions, peeled and quartered
1 cup water
2 quarts chicken broth, divided
2 handfuls of baby carrots
6 cloves of garlic, whole (or 2 heaping TBSP minced)
1 teaspoon dried thyme
1/2 teaspoon of dried sage
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
1/4 cup butter
1/4 cup dry, white wine

Salt, Pepper, Olive Oil, Garlic to season the chicken.

Preheat oven to 425 degrees F (200 degrees C). Arrange a single layer of meat in a large roasting pan. Olive oil, Salt, pepper, and garlic liberally. Scatter the onions and the carrots over the top of the meat. Roast in the preheated oven for 45 minutes or until meat is browned and cooked through.

Place browned meat, onions and carrots in stockpot. Pour any juice from the pan into the stockpot as well. Stir in 1 box of chicken broth (or 6 cups of homemade if you have it) and add the thyme, a healthy pinch of salt, and 1/2 palmful of black pepper. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.

Strain the stockpot – I debone the chicken/turkey and freeze the meat for soup at a later date. Discard the veggies and skim the fat off the broth.

In another saucepan (I use a wok, because I don’t have a saucepan…ghetto, yes – I know) Melt the butter. Add the flour by the tablespoon and whisk to make a roux. Let the roux cook, stirring frequently until it turns a dark beige (this prevents floury yuckiness). Add the white wine and stir well. Begin adding the warm stock by the ladle, stirring/whisking well after each addition – this keeps it smooth. Continue to add the stock until the gravy is just slightly thicker than water. Reserve any extra stock for thinning on the day of (especially if it’s in a day or two).

Allow gravy to simmer, stirring frequently until it is thick and rich. You actually want it to get pretty thick, unless you are serving immediately, becuase you will be thinning it on the day of with stock and pan juices. Taste for seasoning and add additional salt, black pepper, garlic powder, thyme, and sage as needed.

Can be served immediately, refridgerated for 3-5 days, or frozen for up to about 4 months. If you opt not to serve immediately, follow the directions below for reheating:

If frozen – remove from freezer a couple of days before event and allow to defrost in fridge, follow directions below.

If refridgerated – Remove from fridge about an hour before dinner. Reheat slowly in a saucepan (or a small crockpot). As it begins to get warm, add 1/2 cup of leftover stock broth from your prep day and stir to combine. Once you remove the turkey from the oven, skim the fat off the pan juices and add approximately 3/4 c. of pan juices to the gravy.



Meaty Greek Frittata

8 eggs
1/3 cup heavy whipping cream
7 slices of bacon, cut into small pieces with kitchen scissors
8 oz. bulk sausage, preferably not maple flavored
2 cups pre-cooked chicken, chopped into 1/2 in. pieces
1/2 large red onion, chopped finely
1/2 cup sundried tomatoes, drained and chopped finely
1 cup spinach, chopped / 1/2 of 8 oz box, defrosted and squeezed of excess liquid
8 oz. feta cheese, crumbled
1 tsp pepper
1/2 tsp salt
1/2 tsp Italian Seasoning
Additional Salt & Pepper to taste

Preheat oven to 350. Heat nonstick (oven proof) frittata pan on stove top at medium/high heat. Add bacon pieces and allow to crisp, stirring frequently. The bacon will seperate as it cooks, don’t worry! Remove bacon and drain off all but approximately 3 TBSP of bacon fat.

Add onions to bacon drippings. Allow onions to soften for approximately 2 minutes, then add the sausage. Break sausage apart with a spoon and allow to brown. Mix eggs, whipping cream, salt and pepper in a bowl. Whisk until incorporated and not stringy.

Once sausage is browned and cooked through, add bacon back into skillet, along with chicken and sundried tomatoes. Allow chicken to begin to heat through for approximately 3 minutes, then break apart spinach and add to the pan. Stir to combine all ingrediants, add remaining salt, pepper, and italian seasoning.

Once stirred, add the egg mixture by pouring over ingrediants in the skillet. Spread ingrediants through egg mixture with a wooden spoon, until everything is evenly distributed. Sprinkle Feta cheese on the top of the egg mixture and push it down slightly with the back of your spoon.

Continue to cook on stovetop, without stirring, for approximately 2-3 minutes, or until the sides of the frittata are set. (You can tell this by taking a spoon to the side of the pan, if the eggs stays together and pulls away slightly, you are good to go. If it just displaces the liquid, it needs a bit longer.)

Once sides are set, transfer frittata into the preheated oven. Bake for 20-30 minutes, or until it is set in the middle. Remove to a cutting board and serve, hot, warm, or room temperature.