Getting Your Thanksgiving Meal on the Table

Katie Grauke creates amazing meals serving groups of all sizes at her company, Thresh Catering in Moscow, ID . 

How do you get a feast on the table in a timely manner as soon as the turkey comes out of the oven?  One of the keys to success is not to try to make the gravy after the bird comes out. Instead, take the  time earlier in the week to make a rich and delicious turkey stock that can be easily turned into a  delicious gravy that will be simmering on the stovetop ready to go as the turkey cooks.

Turkey Stock 

4-5 pounds Turkey wings, necks or drumsticks (skin on) 
1 large Onion, peeled & quartered 
2 stalks Celery, cut into 2in pieces 
2 whole Carrots, cut into 2in pieces 
2 heads Garlic, cut in half crosswise 
2 TBL Oil 
1 cup Dry white wine 
8 cups Water  
3 sprigs Fresh parsley  
3 whole Bay leaves  
1 TBL Black peppercorns 

Preheat oven to 450 degrees. Grease a large sheet pan. Arrange turkey, onion, celery, carrots & garlic  on sheet pan, tossing with oil. Roast for about 20 minutes, or until turkey begins to brown.  

Reduce heat to 350 degrees and continue to roast for another 40 minutes until turkey is a dark golden  color.  

When you are finished roasting, add the white wine directly to the sheet pan to help you scrape all of  the roasted ingredients and their crispy bits into a large stock pan. Add water and remaining aromatics.  Bring to a boil, then reduce to simmer uncovered for about 1 hour or until liquid is reduced by about  half. You should end up with about 4 cups of rich broth.  

Strain broth and allow to cool. It can be refrigerated for up to 1 week, or frozen.  

Make-Ahead Turkey Gravy 

Makes 4 cups  
4 cups pre-made turkey stock 
3 TBL cornstarch 
3 TBL water  

Bring turkey stock to a simmer. Season to taste with salt and pepper. Combine cornstarch and water to  make a slurry. If you want a thicker gravy, add all of the slurry to the stock. If you want a more thin  and delicate gravy, add only part of it. Bring to a boil until mixture begins to thicken. 

Need oven space? Here’s a recipe for a green veg side that you can saute right before you eat.  

Sauteed Brussels with Capers 

(serves 12 as a side dish)  

2 pounds Brussels sprouts  
1/2 cup Red onion 
2 TBL Olive oil 
1/4 cup Capers, drained 
8 cups Baby kale 

Using food processor with slicing attachment, run brussel sprouts & red onion through to thinly slice.  (Do this in batches if the food processor gets crowded.) Note: you can slice the veg and store it in a  bowl in the fridge if you want to prep ahead of time.  

In large saute pan, heat oil & capers. Add sliced brussels and onion. Saute until softened and beginning  to caramelize. Season with salt & pepper to taste. Add baby kale right at the end of cooking and toss to  wilt. Serve immediately or at room temperature.   Variations: this basic recipe has many variations by simply adding ingredients such as cooked bacon,  parmesan cheese, pomegranate arils, goat cheese, or fresh lemon juice.