When it comes to scraping together last-minute Thanksgiving recipes, there are just so many boxed or packaged easy-make options waiting at the grocery store to save the day. But good gravy can be a little more difficult to improvise. And what’s the one thing that’s going to be eaten with just about every other dish on the table?
Yep, that would be gravy – the one and only.
Honestly, it’s a bit offensive to the ever-delicious and ever-supportive dish, who’s always thought of as an easy side even though it winds up mixing with every other food, and in just about every bite we take! We think it deserves a bit more recognition.
And we have a secret to making it so mouthwateringly good that it outshines all of its fancy friends and makes its way from the side to the center of the table.
Thanksgiving may be an all-American holiday, but American cuisine itself is almost entirely borrowed from, well, just about every other part of the world – just like its diverse population. But you don’t have to look far to find one flavor that’s about to change your gravy forever:
The poblano pepper, native to the southwest region of the U.S. and Central America.
Fire-roasted poblanos bring the delectable smokiness of chiles without the blood pressure and body temperature spike of spice. And mixed with tangy buttermilk, this gravy will be the kick that addicts everyone at your table. So essentially, you should make enough for everyone to want to drown everything else in it. Heck, they’ll want to pour it over plain old bread!
Now, head to the store and buy:
* 2 large poblano chiles
* 3 tablespoons unsalted butter, divided
* 1/2 cup diced yellow onion
* 1.5 cups vegetable or turkey stock, warmed
* 1 tablespoons all-purpose flour
* 2 tablespoons whole buttermilk
* 1.5 teaspoons kosher salt
* Ground white pepper
Ready to cook?
Take your tongs and hold each Chile over a medium stovetop flame until the skin is charred (about 5 minutes for each side, but rotate it a few times so it distributes evenly).
Place finished chiles in a bowl covered with plastic wrap and let them steam for 10 minutes.
Then, rub off most of the skins’ blackened parts, cut off and toss out the stems, slice the chiles open, and scrape out the seeds.
Dice one chile, and thinly slice the other, then set aside.
Melt 1 tablespoon butter in a skillet on medium-high; once melted, add onion and chile strips and cook until onion is soft. Add the mixture + 1/2 cup of warm stock to a blender, and process until smooth (about half a minute). Set aside.
Melt the remaining 2 tablespoons of butter in the skillet over medium (use the same skillet to soak up the flavor). Whisk in flour, and reduce heat to low. Keep whisking constantly for 3 more minutes, or until the mix is golden brown. Putting the heat back on medium, add the onion-chile puree and the leftover 1 cup warm stock; cook, whisking constantly until you can coat the back of a spoon with it (about 2 minutes). Reduce heat to low and add the buttermilk and diced chile. Simmer gently for a couple of minutes to allow flavors to blend, then season with salt and white pepper!
Also, make this recipe any other time because it’s DELICIOUS.