This weekend a few of us tested recipes for Thanksgiving utilizing flavors from spices and herbs to homemade chutneys. I would like to alter the taste of our meal without psyching out my family. They each have favorite dishes and are adamant in how these flavors are to be prepared. I must stay within the confines of seasonal taste while cooking for this group using sage, rosemary and thyme from the garden along with nutmeg, cloves and of course cinnamon for baking.
Today I tested and prepped stuffing for a chicken and ended up making our family’s traditional rosemary and sage dressing with onions and celery. But then decided to alter the gravy by adding a touch of Napolean brandy {just a touch} to the dish to enhance the flavor. This tasty addition made all the difference and I can’t wait to use this during the holiday’s.
Recipe for Gravy
To a pan add turkey giblets and neck
2½ cups of chicken broth
1 diced shallot
2 or 3 bay leaves
2 or 3 tablespoons of corn starch
¼ to 1/3 cup of brandy depending upon taste.
Stay stylish,
Kathleen
Stylish Heath 