Author Notes
What do you put on smoked turkey? That's how our family does it. Turkey is meat after all and 'round here meat typically gets its final treatment outside over coals. The oven we save for dressing, sweet potatoes and all the other side dishes. We are southern and also Texan. That means we find any way to smoke, pepper, and generally spice up any and all traditional recipes. Our best gravy is made with mesquite infused olive oil, pork chorizo, and heavy cream; all three of which I am most thankful. We also love this over homemade Sunday biscuits or tamales. Enjoy! - American Gastronomic —American Gastronomic
Test Kitchen Notes
This is an incredibly versatile gravy. It did present challenges because I reside in the suburbs of Long Island and American Gastronomic resides in the Lone Star state. I searched far and wide for mesquite-flavored olive oil and chorizo sausage with no success so I made my own mesquite-flavored oil by infusing 2 tablespoons of olive oil with 1 teaspoon of mesquite liquid smoke. Chorizo was swapped out for pork andouille. I know, the two main flavors, but I would say the end result did not reflect the ingredient sacrifices I made. Indeed it was smoky and creamy and dotted with spicy flavor morsels of porky sausage that burst in my mouth. The cream quelled the spiciness of the sausage and the flavors lingered. It made my kitchen smell amazing. I usually prefer non-creamy gravies but this was not too rich. As American Gastronomic suggests, it would be good over smoked turkey or biscuits or tamales. Actually any which way, including just off the spoon leaning over the pot, sounds good to me. This recipe is a winner. - testkitchenette —The Editors
Ingredients
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5 cups
chicken broth
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1
large sweet onion, peeled and chopped
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8 ounces
pork chorizo sausage
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2 tablespoons
mesquite flavored olive oil (our favorite is Texas Olive Ranch brand)
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4 tablespoons
flour
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1/2 teaspoon
ground cumin
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4 tablespoons
heavy cream
Directions
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In a large sauce pot boil chicken broth and reduce to about 2 1/2 cups. Pour reduced broth into a blender.
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While the broth is reducing, broil the onion on low until most of the onion pieces are browning.
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Add the browned onion to the broth in the blender, and blend on low for about 30 seconds.
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In the same sauce pot on medium high heat, heat the mesquite olive oil and add the chorizo and cumin.
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When the chorizo is completely cooked, stir in the flour (a little at a time to avoid clumping).
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When the flour is totally incorporated, stir in the cream, and then slowly pour in the broth and onion mixture.
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Bring to a boil and continue to stir until well thickened. Turn off heat, pour into your favorite serving dish and enjoy!
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