I know you’ve all been waiting with bated breath and whisk in hand over the last month for this week’s Recipe Sunday to post… and the wait is finally over. We have the third and final installment of Rachael Ray’s Thanksgiving in 60 Minutes menu to share with everyone and this is my absolute favorite part of the entire meal – the Chipotle Gravy.
Even though the Pressed Herbs and Spices Turkey Breast and the Pumpkin Muffin Stuffin’ are off the yumminess charts, this red hot spicy gravy takes one look at the rest of the table, pops it’s collar, and dares every other wanna be dish to even look in it’s direction because it’s about to take this whole Thanksgiving thang to a whole ‘notha level. This gravy is SPICY and when it mixes with the smooth flavors of the stuffin’ and the crispy texture of the turkey, you’ll be poppin’ your own collar and doing a happy dance until Christmas.
Like any gravy, the recipe is simple, simple, simple – but also like any gravy, it’s all in the execution.
The main player is two chipotle peppers in adobo sauce. You’ll find these bad boys in the Hispanic aisle of the grocery store.
You’ll also need flour, chicken stock, butter and an onion. You can use regular all-purpose flour, but have something like Wondra on hand just in case to prevent clumps.
Melt the butter in a saucepan, then saute your chopped up onion in the butter. If you put a lid on the saucepan while they cook, the onions will ‘sweat’ which makes them super sweet. While those cook, chop up two chipotle peppers which will be pretty stinkin’ spicy. Depending on how spicy you want the gravy, you may only want to use one.
Once your onions are soft, add a couple tablespoons of flour.
Then add your chipotle and whisk in 4 to 5 cups of chicken stock. I would add in less chipotle at first and then add more if you want more spice. I’ve put in too much spice before and had guests chugging water at the table, so be careful!
Let the mixture come to a boil then lower the heat to medium, keeping it at a rolling simmer while whisking the entire time to help it thicken. Whisk in small amounts of flour to thicken the gravy. Don’t add too much flour at once or you’ll get massive clumps – be patient and the liquid will thicken, just keep whisking. Add salt, pepper, cumin, and/or poultry seasoning to taste.
Once the gravy is thickened to your liking, pour it into a serving bowl and let it cool slightly while everybody sits down and you set out the rest of the dishes.
This meal is finally complete! When you put the turkey, stuffing, and gravy all on the same plate, the flavors mix together into an explosion of Thanksgiving heaven. You’ll never want to eat bland stuffing and gravy again! Go ahead, wow your family with this twist on the traditional flavors – you’ll be a holiday goddess in no time!
Spicy Chipotle Gravy
(view Rachael Ray’s entire Thanksgiving in 60 here)
- 3 tablespoons butter
- 1/2 medium onion
- 6 cups chicken stock, divided
- 2 slightly rounded tablespoons all-purpose flour
- 2 chipotles in adobo, finely chopped, plus 2 to 3 tablespoonfuls adobo sauce