Let’s all come together and start supporting light, bite sized appetizers, shall we? I’m all for hearty first courses, don’t get me wrong, but how many holidays have you experienced where everyone fills up on appetizers and then leaves almost no room for the main…
Whether you’re looking for a simple, impressive dessert for Thanksgiving or an after-work treat, this is the apple tart for the non-bakers in the bunch. Actually, it’s the apple tart for everyone, because whether you are a skilled pie baker or not, we all appreciate…
The day I found out I could make my Thanksgiving gravy ahead of time was the day my whole holiday life changed. Where had I been?!
For many of us, myself included, making gravy the day of Thanksgiving always felt a bit stressful.
Will there be enough drippings to make a lot of gravy?
Will it be smooth enough?
Will I keep everyone waiting while the food is getting cold as I feverishly try to extend the turkey’s bounty into the sauce that everyone not only looks forward to be expects?!
This make-ahead gravy requires just five base ingredients: butter, onion, celery, starch or flour, and stock. I use arrowroot starch, which quickly thickens the gravy and keeps it gluten free, but flour works equally as well with a slight measurement adjustment that I provide.
I like to make this a couple of weeks before Thanksgiving and freeze in my favorite Souper Cube silicone trays. These trays are so useful for freezing everything from soups to pesto and gravy.
Then the day of, while the turkey rests, I simply bring the gravy base to a simmer and add turkey drippings, which deepens and enriches the stock further. So easy!
what else can i use?
- I call for arrowroot starch here, which keeps it gluten-free and thickens the gravy very effectively, but flour is more traditional and can be easily swapped. Just increase the amount to 1/2 cup.
- No celery? Leave it out. The onion is the most essential vegetable.
- If I have some fresh thyme and sage on hand when making this, I sometimes like to throw some in.
- I use homemade stock from the freezer for this as I always have some on hand, but Better than Bouillon or store bought stock works too. Just make sure to get low sodium!
- I like to use an immersion blender to make this gravy very smooth. Be mindful not to over blend, as it can develop the gluten too much and turn gummy.
This recipe takes less than 20 minutes to make and will take so much off your plate on Thanksgiving. I just know it’s one you’ll keep in your arsenal and pull out each year as I do.
Make-Ahead Gravy (Gluten Free)
- medium saucepan
- Immersion blender (optional)
- 1/2 lb. unsalted butter
- 1 medium yellow onion, diced small
- 2 stalks celery, diced small
- 1/3 cup arrowroot starch (can substitute 1/2 cup flour)
- 4-5 cups rich turkey or chicken stock, low sodium (homemade or store bought)
- Kosher salt
- In a medium saucepan, melt butter over medium heat.
- Add onions and celery with 1/4 teaspoo of salt and cook for about 5 minutes, stirring occasionally.
- Gradually add the arrowroot starch or flour, stirring constantly, and cook until the flour starts to turn golden brown.
- Whisk in the stock, one cup at a time, and continue to stir.
- Cook until it has thickened to your liking and coats the back of a spoon. You want it thicker than a typical gravy, as you will be adding turkey drippings to it before serving which will thin it out.
- Taste for seasoning and add salt as needed. You want it to be highly seasoned.
- Store as is, or do as I do and blend in the pot with an immersion blender for a very smooth gravy.
- To store: Let it cool, then cover and refrigerate for 2 days or freeze for up to 3 months.
If you’ve been here for a while, you know that I don’t tend to go heavy on the Thanksgiving food posts. This is not because I don’t love Thanksgiving, I do. It is because, of all the holidays, I find Thanksgiving to be the one…
Sweet potatoes have my heart. I love them prepared so many ways, and this is one of, if not my absolute favorite. The tender, creamy flesh of the sweet potato make it ideal for roasting and lends a mellow sweetness on its own, but pair it…
Thanksgiving may look a little different this year, but that doesn’t mean we can’t still get excited about (arguably) the most important part… the food!
I’ve teamed up with four other talented bloggers to put together a selection of five easy, tried and true Thanksgiving side dishes to add to your menu this year. All of the recipe links will be at the bottom of this post, be sure to check them out, I think you’ll be as inspired as I am!
We’ve covered everything from salad to grains, potato, vegetables, and even dessert so all you need to do is focus on the turkey, or whatever your main dish of choice may be.
My featured dish is this Roasted Fall Vegetable Salad and it’s really divine. It makes a unique and fresh addition to your holiday spread, and I make a variation of this dish well before and after Thanksgiving has come and gone.
You can have fun with this dish, it’s more of a method than a recipe, which is something you’ll likely hear me say time and time again. These are my favorite recipes to share because once you learn it the first time the possibilities are endless.
You can use another type of squash in place of the delicata, or use pears or apples in place of the grapes. You can use sage, or even tarragon (which would be lovely with apples), instead of rosemary or thyme. Again, have fun!
I’d be remiss if I didn’t also mention that my Crispy Salt & Vinegar Smashed Potatoes would make a great Thanksgiving side as well. We aren’t short on options!
Fall Roasted Vegetable Salad
- 1 lb carrots, sliced in half and cut into 3 inch pieces
- 1 delicata squash, cut into half moons
- 1 fennel bulb, halved and sliced
- 1 lb red grapes, off the vine
- 10 shallots, sliced in half
- 10 sprigs thyme and rosemary, plus more for garnish 10 sprigs in total
- 1 head garlic, broken apart but unpeeled
- 1/4 tsp ground nutmeg
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- Kosher salt and cracked black pepper
- Preheat oven to 450 degrees F. Set aside two large baking sheets.
- In a large bowl, combine the vegetables, fruit, and herbs.
- Add the olive oil, balsamic vinegar, nutmeg, salt, and pepper to taste and mix thoroughly.
- Divide between the two sheet pans and spread in an even layer being sure there is room between the ingredients.
- Roast for about 40-50 minutes, until golden and soft, tossing the vegetables and rotating the pans from top to bottom halfway through.
- Remove from the oven and squeeze the roasted garlic out of the skin, discard skin, and mix garlic back in.
- Taste, add salt if needed, and garnish with fresh herbs before serving.
Visit these ladies for the rest of this inspiring menu!
Kale Caesar Salad with Pomegranate Seeds ~ Classic Casual Home
Corn Bread Stuffing with Andouille Sausage and Peppers ~ Cindy Hattersley
Wild Rice With Cranberry and Pecan ~ Pinecones and Acorns