The last recipe that I have for this year’s Thanksgiving is a perfect pair to any turkey, but it is especially good with the Pomegranate and Port Glaze Turkey. There was a time when I used to be so scared of making gravy because I always thought it was such a hard thing to make in order to make sure that the consistency is just right but also that it is not lumpy. I have found that the trick to a great gravy is to make a roux as a base and built up from there. By doing so it is much easier than adding the flour to the stock and try to whisk the lumps away.
The good thing about this gravy recipe is that it can be made before the turkey is ready. The other good thing about this recipe is the fact that it uses the parts of the turkey that are not cooked with the turkey itself. Remember the neck and giblets that you took out of your turkey before brining it?
Well hold on to them and don’t throw them away because you can easily make your own turkey broth with them to be used in your gravy. I am all about stretching flavor and using all of the turkey!!!
Neck & Giblets Stock
Neck
Giblets
1 carrot
1 stalk
1 onion
2 garlic cloves
2-3 thyme springs
Pomegranate Gravy
2 tbsp butter
2 tbsp flour
2 cups stock
3 tbsp pomegranate paste
salt & pepper
Saute neck and giblets in some oil until just brown.
Rough chop aromatics.
Add aromatics to the pot, give it all a stir.
Add 3 cups of water, cover, and simmer on low for two hours.
Stain stock and discard meat and vegetables. You should end up with 2 cups of stock.
In a large pan melt butter.
Add flour and whisk constantly until the roux turns golden.
Add Neck & Giblets Stock and continue whisking quickly making sure that the flour doesn’t get lumpy. Whisk until the gravy is smooth.
Add pomegranate paste and continue whisking until the gravy starts thickening.
Once the gravy reaches your desired consistency remove from heat and season with salt and pepper.
If your turkey has any pan juices that can be used, by all means add them to the gravy along with the broth. Mine didn’t have any. I found that this recipe worked out great for me because I didn’t have to rush to make it once the turkey was ready.
Persian Thanksgiving Side Dishes
Pumpkin Khoresht
Rice Stuffing
Brussels Sprouts Persian Style
Beet & Pomegranate Salad
Butternut Squash & Prune Khoresht
{ 7 comments… read them below or add one }
Wow I tried it, It was Great the taste was a bit tangy but sweet at the same time just fabulous.Once I had tried something familiar at my friends house it was great if I get the recipe I will be sure to post it here.
Roxxy, 15
Thank you for all the recipes you posted for thanksgiving, specially this one. I was wondering how to add some Persian twist to my thanksgiving dinner, this gravy sure is a much better than the one I had in mind.
We are having a pot-luck party this year, and I was asked to make ghormeh sabzi!!! But I am still making turkey/chicken for the party. We Persian love ghorme sabzi even in thanksgiving
@ Mahnaz, Ghormeh Sabzi is good any day!!!!!!!!!!!!!!
This is a really nice recipe…I love pomegranate paste, I planned to buy it this week and make many many recipes, this is on the list now…
^_^
I made the Port-Pomegranate turkey and this gravy — they were fantastic! Absolutely delicious. I will make this every year… I didn’t have pomegranate paste handy so I just reduced some Pomme juice and used as syrup.
Herodia, so happy to hear that you like the Pomegranate Gravy!!!!
So excited to find this website! Just a visit to “Tehrangeles” yesterday and today my very own first pot of rice with Tadig thanks to you! Now on to more satisfying foods and I will be using your site as my guide. I have a willing hubby but working on kiddos. Thanks for all your pictures~ I am a visual learner