Janos Wilder,
Chef/Owner Janos Restaurant and J BAR,
3770 East Sunrise Street Tucson AZ 85718 520/615-6100
Maple Syrup Gravy
Adapted from Recipes and Tales from a Southwest Kitchen, Ten Speed Press, 1989

Yield: 2 Quarts
  • 10 T Grease rendered from turkey
  • 6 T Flour
  • 8 T Maple syrup
  • 2 qt Chicken stock which has been simmered with the turkey neck and innards. When making the roux, the chicken stock should be at room temperature
Salt and pepper to taste
Place the grease in a heavy skillet over medium-high heat. It will sizzle and spatter as the water cooks off leaving only the grease, this will take about 3-4 minutes. (The 10 T measurement refers to all the liquid taken from the roasting pan, this should yield about 6 T of grease after all the water has cooked out.)
Stirring constantly, add the flour to the hot grease to form a roux. Cook the roux over the heat for about 5-7 minutes stirring constantly being careful not to burn the flour. Slowly stir in the maple syrup and then the chicken stock stirring constantly, being certain not to add any more chicken stock until the previous addition of stock is fully incorporated. At the beginning the gravy will be very thick and pasty, but as the chicken stock is added the consistency will become smooth and slightly thickened. Simmer over low heat for about five minutes after all the chicken stock has been added. Correct seasoning with salt and pepper.

Wine Recommendations: At home we always start with Champagne and then move to something soft and red, usually a Merlot from California.

[Tips]  [Cream of Green Onion Soup]  [Roast Turkey Adobado with Smoked Poblano, Chestnut and Portobello Stuffing]  [Maple Syrup Gravy]  [Gingered Jalapeno Orange Cranberries]  [Sauteed Beet Greens, Mesquite Bacon and Candied Pecans]  [Roasted Onions, Carrots, Sweet Potatoes, Red Peppers and Whole Heads of Garlic]  [Spicy Red Wine Poached Pears and Pumpkin Ice Cream

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