Friday, November 26, 2010

Happy Thanksgiving!

I posted the recipe for our gravy and the icebox cake below (thanks Aunt Nancy!)


Icebox Cake

  1. Beat cream with mixer on high speed until stiff peaks form. Gently stir in vanilla.
  2. Spread 1-1/2 tsp. whipped cream onto each wafer; stack, then stand on edge on platter. Frost with remaining whipped cream. Sprinkle with garnish if desired.
  3. Refrigerate 4-6 hours. Cut into diagonal slices to serve.

White Wine Gravy

  • 1 cup dry white wine
  • 1/2 cup all-purpose flour
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • Coarse salt and ground pepper
  1. While the turkey rests, place the roasting pan on the stove across two burners (if using a disposable roasting pan, scrape drippings and browned bits into a medium saucepan). Heat drippings over medium-high, scraping up browned bits, until thickened, about 10 minutes.
  2. Add wine; cook, stirring constantly, until syrupy, 5 to 6 minutes. Gradually whisk in flour, and cook, whisking constantly, until incorporated, about 1 minute. Gradually add 1 cup broth; cook, whisking, until flour is a deep caramel color, 2 to 3 minutes.
  3. Gradually stir in remaining broth and 4 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, 10 to 15 minutes. Remove neck and giblets, and strain gravy through a fine-mesh sieve; discard solids. Season generously with salt and pepper.

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