Tomato Herb Gravy


Thanksgiving gravy is traditionally made from roast-turkey drippings. Martha’s friend Sara Foster of Foster’s Market in Durham, North Carolina, uses this recipe when barbecuing a turkey because there are no drippings. This gravy is also excellent served over Perfect Mashed Potatoes.

This recipe is courtesy of Martha Stewart Living Magazine.

4 cups homemade chicken stock, or low-sodium canned chicken broth, skimmed of fat
6 tablespoons unsalted butter
2 shallots, minced
1/4 cup all-purpose flour
1 cup canned chopped tomatoes, with juice
3 tablespoons chopped fresh sage
1/4 cup chopped fresh marjoram
Salt and freshly ground black pepper

1. In a medium saucepan set over low heat, warm chicken stock. Meanwhile, place butter in a small saucepan over medium heat. Add shallots, and saute until translucent, about 3 minutes. Add flour, and stir constantly with a wooden spoon, scraping cooked-on bits from bottom of pan, until mixture becomes light brown but does not burn.

2. Slowly add warm chicken stock to the saucepan, and stir constantly until mixture thickens, 8 to 10 minutes. Add tomatoes and tomato juice, sage, marjoram, salt, and pepper. Reduce to a gentle simmer, and cook until thickened, about 25 minutes more. Serve immediately.