Sage Green Peppercorn Gravy Recipes

SAGE-GREEN PEPPERCORN GRAVY

Steps:

• Melt butter in a large stockpot over medium heat. Saute the onion, garlic, carrots, and celery with 4 sprigs each parsley and thyme, 4 sage leaves, and 2 bay leaves until fragrant. Deglaze the pan with 1/4 cup cognac, cook for 2 minutes to evaporate the alcohol. Sprinkle in flour to tighten up the mixture and stir to dissolve. Pour in the chicken broth a little at a time to avoid lumping. Add the smoked turkey wings and water, simmer for 15 minutes while preparing the giblets.
• Coat a saute pan with olive oil and place over medium-high heat. Add the turkey giblets and neck, along with the remaining herbs. Season with salt and pepper. Add 2 tablespoons cognac and continue to cook until the giblets are cooked through. Remove the giblets from the pan and chop them up.
• Pass the broth through a strainer to remove the large pieces of turkey and vegetables. Return the broth to the stove and add the giblets. Simmer until the gravy is thick enough to coat the back of a spoon. Stir in peppercorns and serve with turkey.

GREEN PEPPERCORN SAUCE

Steps:

• Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

PUMPKIN SAGE GRAVY

Steps:

• In a large pan over medium heat add the bacon. Cook for 5 minutes until the bacon is beginning to crisp. Add the onions, garlic, 3 torn sage leaves, and the pumpkin. Saute until the onions caramelize, about 5 minutes. Pour the chicken stock into pan to deglaze and simmer until the pumpkin is completely soft, about 10 to 12 minutes. Once the pumpkin is tender, pour the gravy through fine mesh strainer, into a bowl. Press the solids with a spoon to extract all the liquid and pulp possible. Return the gravy to the pot and continue to simmer and reduce by half, about 15 minutes. Season with salt and pepper, to taste, and add the remaining 3 whole fresh sage leaves. Stir in the butter and once combined pour the gravy into a serving bowl or pitcher.