Hobgoblin Gravy

Ingredients

• Pan drippings from the turkey with fat skimmed
• 1/2 cup unbleached flour
• 4 Tbsp. unsalted butter
• 5 cups turkey stock, heated
• 1/4 cup Hobgoblin Ale
• 2 Tbsp. apricot jam
• Salt and pepper to taste

Stock for Gravy

• Neck and giblets from the turkey
• 1 Tbsp. unsalted butter
• 1 tsp. kosher salt
• 1 small onion chopped (with skin)
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 clove garlic, crushed
• 6 cups cold water

Step by Step

While the turkey is in the oven, make the stock for the gravy. Melt the butter in a saucepan, add the turkey neck and giblets, and sauté them until brown. Next add the onion, carrot, celery, garlic, salt and 6 cups of water.

Simmer for two hours. Strain and skim off fat and set aside.

Melt the butter in a saucepan. Add the flour and whisk for two minutes. Stirring constantly, add the gravy stock, Hobgoblin Ale and jam. Simmer for five minutes and add pan drippings with the brown bits scraped from the bottom of the pan. Simmer until thick. Serve in a pre-heated gravy bowl.