\u00bc cup pan drippings from turkey or chicken<\/p>\n
Fresh ground black pepper<\/p>\n
Pinch kosher salt<\/p>\n
\u00bd cup butter<\/p>\n
Equal parts white all-purpose flour<\/p>\n
2 tablespoons cream (if desired)<\/p>\n
1 splash gravy master<\/p>\n
<\/p>\n
Empty all but \u00bc cup pan drippings from roasting pan. Gently scrape bottom to get all the delicious crust from the roasted bird.<\/p>\n
In a separate pan, melt butter. Gently whip in flour using a whisk until thick and continue to stir over low heat for 10 minutes to cook out the taste of flour. (this is called a roux). Add turkey broth to roasting pan- gravy master and pepper. When the stock starts to simmer, gently whisk in very small amounts of roux, stirring constantly with whisk until there are no lumps. Add more roux if needed, bit in small amount and continue to heat over medium heat until gravy thickens. Add more stock if needed and cream if desired. Adjust seasoning.<\/p>\n
<\/p>\n
Cranberry Chutney<\/b><\/p>\n
1 tablespoon fresh ginger, minced<\/p>\n 2 oranges, zested and juiced<\/p>\n 3 cups sugar<\/p>\n 1 cup\u00a0white vinegar<\/p>\n 2 each cinnamon sticks<\/p>\n 12 ounce package cranberries<\/p>\n <\/p>\n In a sauce pan, combine the onions, ginger, orange juice and zest, sugar, vinegar and cinnamon sticks. Bring to a boil and cook down to a syrup (about 15 minutes). Add cranberries and continue to cook until the cranberries have all \u201cpopped\u201d<\/p>\n <\/p>\n Pumpkin Cream Cheese Napoleon with Caramelized Ginger<\/b><\/p>\n (Serves 4-5)<\/p>\n I love this recipe because you don\u2019t have to be a pastry chef to make a fabulous dessert for the holidays. Try the pumpkin filling on top of golden brown cheese blintzes for a decadent Holiday Brunch dessert.<\/i><\/p>\n 1 sheet puff pastry- thawed and cut into 9 pieces<\/p>\n Filling<\/i><\/b>:<\/p>\n * 1- 10 \u00bd ounce jar pumpkin curd<\/p>\n<\/a>\u00bd white onion minced<\/p>\n