Fig Gravy
- Course: Condiment
- Features: Fast, Holiday (Thanksgiving), Make-Ahead Recipes
Summary:
The rich, fruity taste of figs is ideal with turkey and is a sweet complement to the other traditional flavors of the Thanksgiving table.
MAKE AHEAD: The fig mixture can be cooked the night before and refrigerated (remove the lemon zest first). Just before serving, reheat the sauce, puree it and add the defatted turkey drippings.
Makes about 2 3/4 cups
Ingredients:
- 1 teaspoon rendered turkey fat or unsalted butter
- 2 medium shallots, minced (3 tablespoons)
- 1 1/2 medium cloves garlic, minced
- 1 cup pinot noir
- 1 cup homemade or store-bought turkey stock, such as Kitchen Basics brand (plus 1/2 cup, if not using pan drippings; see below)
- 1 3-inch strip lemon zest
- 3/4 teaspoon chopped thyme leaves
- 21 dried Mission figs, stemmed and cut into quarters
- 1/2 cup defatted turkey juices/drippings (may substitute turkey stock, or a combination)
- Salt (optional)
- Freshly ground black papper
Directions:
Heat the turkey fat or butter in a medium saucepan over medium heat. Add the shallots and cook for 1 minute, stirring, then add the garlic and cook for 30 seconds, stirring. Add the wine, turkey stock, lemon zest and 1/2 teaspoon of the thyme. Bring the mixture to a boil over medium-high heat and add the figs, stirring to combine. Cover, reduce the heat to low and cook for 25 minutes or until the figs are soft. Remove from the heat and discard the lemon zest.
Using a blender, food processor or stick blender, puree 1/3 to 1/2 of the mixture -- the more figs you puree, the thicker the gravy will be -- and return it to the saucepan over low heat. Add the remaining 1/4 teaspoon of thyme. Strain the pan juices/drippings from a roasted turkey into a fat separator and add 1/2 cup to the gravy. The gravy will be thin. Season with salt to taste, if desired, and pepper. Serve warm.
Recipe Source:
Adapted from a recipe in the November 2004 issue of Food & Wine magazine.
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