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Published November 24, 2011, 12:00 AM

Sherri Stastny's holiday gravy

Some may spend a bunch of worry on the holiday turkey, but really, what part of the Thanksgiving meal can make or break the turkey, the potatoes and the dressing? It’s the gravy, baby. I pulled out my cookbooks, experimented and came up with something fabulous.

Holiday Gravy

Sherri Stastny - Fargo

Some may spend a bunch of worry on the holiday turkey, but really, what part of the Thanksgiving meal can make or break the turkey, the potatoes and the dressing? It’s the gravy, baby. I pulled out my cookbooks, experimented and came up with something fabulous. Here’s my recipe:

6 T. of real butter (not margarine)

2 T. olive oil

2 cups of peeled, chopped onion (coarsely chopped is OK)

¼ cup all-purpose flour

1 tsp. fresh cracked black pepper

2 tsp. chicken base (not bouillon. Buy the type of pasty chicken base with chicken listed as first ingredient)

2 cups hot water

1 T. brandy

In 2-quart, heavy bottomed kettle, cook onion in the butter and olive oil on low heat. This should take about an hour. Keep covered and stir occasionally. The onion will become gooey and caramelized. Measure out the chicken base and hot water, making a broth. Set aside.

Using a wire whisk, whip the flour into the melted onion. Whip the chicken broth slowly into the onion mixture. Bring to very low simmer. Add brandy, continuing to stir. Add black pepper.

Cook down about five minutes. Cover and hold hot until needed. Add a little canned or skim milk if too thick.

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