A recipe that offers a delectable twist to serve with your meal
By Renée Yount
This year, instead of making a traditional gravy that uses flour or cornstarch as a thickener, try this one that uses gingersnaps! This beloved cookie will add a unique, delightful taste to your turkey topping.
- 3 tablespoons butter
- 5 shallots, chopped
- 1 ½ tablespoons chopped fresh sage or ¾ tablespoon dried sage
- 1 ½ tablespoons chopped fresh thyme or ¾ tablespoons dried thyme
- ¾ teaspoon ground ginger
- 4 ½ cups (36 fluid ounces) of turkey or chicken stock
- 9 gingersnaps, crumbled (by hand or by food processor)
- Salt and pepper to taste
Step One: Melt butter in saucepan over medium heat.
Step Two: Add shallots and saute until tender, about three minutes.
Step Three: Add stock and bring to a boil then add the sage, thyme and ginger. Boil until the volume of liquid is reduced to three cups.
Step Four: Add the pan juices from the turkey and the ginger snaps. Boil, whisking frequently until thickened to desired gravy consistency.
About the Author:
Renée Yount is the owner of Renee’s Gourmet to Go for the past 13 years. Renee’s business is located in Old Town Warrenton and provides delicious, creative luncheons to residents and visitors alike. For more information visit www.reneestogo.com or call 540-347-2935. They are open Monday through Friday from 11 a.m. to 3 p.m..