I've plated the hazelnut cranberry field roast, spicy sweet glazed sweet potatoes (which are incredible by the way! Recipe here ), mashed potatoes that I made with powdered white pepper which gave them a slightly weird flavor and boxed stuffing. The gravy was technically my own version of gumbo with some of trader Joe's Italian sausage, frozen stir fry mix with zucchini and frozen kale. The gravy/sauce is adapted from a 1960s recipe by Elise Landauer Meyer that I've been using to make stews for years. Recipe as follows:
Two tbsp "fat" (butter or margarine)
Three tbsp flour
1½ cups broth
Two tbsp finally minced onion (optional, for the onion brown sauce that I made here)
For a dark or brown sauce she recommends
allowing the butter to darken at a medium-high heat (depending on how comfortable you are frying I guess) and then taking the pan off of the heat and whisking the flour. This is done after you fry the onion with the butter, by the way. You then return the flour to the heat and then just continue whisking for another 10 or so minutes until it's dark enough. I used whole wheat flour here. Then you add the broth and bring it to a boil. Done. You get a sauce that can pass for a gravy but it's not super thick. You can also mix in rehydrated mushrooms or use the liquid you rehydrated the mushrooms in for a stronger flavor. I used McCormick's spicy Italian seasoning here because I like the flavor.
I've had the sage flavored celebration roast before and I think I prefer that one. You have to be very careful with how you wrap the aluminum foil around this because it sticks to the puff pastry. I think the flavorings maybe a little too potent for me but the system in my favorite ready made Thanksgiving roast.
by chickpeapatties
Dining and Cooking