Toasted Thanksgiving Gravy

Chef Marco Canora’s Thanksgiving gravy recipe includes two secret ingredients that will amp up a traditional holiday staple: toasted flour and gelatin-rich Hearth Broth.

INGREDIENTS

• 3 Tbsp grass-fed ghee (or the fat from a roasted turkey)
• 1 Tbsp chopped fresh rosemary
• 1 Tbsp chopped fresh sage
• 3 Tbsp all-purpose flour
• 1½ 22-oz. containers of Brodo Hearth broth, thawed
• 1 small clove of garlic
• Kosher salt
• Freshly ground black pepper

INSTRUCTIONS

1. Preheat your oven to 375° and drop your flour onto a baking sheet.
2. Once your oven is preheated, insert the baking sheet and toast the flour for 4 minutes. Let the toasted flour cool on a room temperature surface.
3. In a 2-quart pot melt your fat and add rosemary, sage, and garlic.
4. Sauté for 2-3 minutes and avoid browning.
5. Slowly whisk in the toasted flour.
6. Continue whisking and cook on low heat for 5 minutes.
7. Add 1½ containers of Hearth broth and bring to a boil.
8. Reduce to a simmer and cook for 20 minutes.
9. Adjust the seasoning as needed…a squeeze of lemon never hurts!