The last recipe that I have for this year’s Thanksgiving is a perfect pair to any turkey, but it is especially good with the Pomegranate and Port Glaze Turkey. There was a time when I used to be so scared of making gravy because I always thought it was such a hard thing to make in order to make sure that the consistency is just right but also that it is not lumpy. I have found that the trick to a great gravy is to make a roux as a base and built up from there. By doing so it is much easier than adding the flour to the stock and try to whisk the lumps away.

The good thing about this gravy recipe is that it can be made before the turkey is ready.  The other good thing about this recipe is the fact that it uses the parts of the turkey that are not cooked with the turkey itself.  Remember the neck and giblets that you took out of your turkey before brining it?

Well hold on to them and don’t throw them away because you can easily make your own turkey broth with them to be used in your gravy. I am all about stretching flavor and using all of  the turkey!!!

Neck & Giblets Stock

1 carrot
1 stalk
1 onion
2 garlic cloves
2-3 thyme springs

Pomegranate Gravy

2 tbsp butter
2 tbsp flour
2 cups stock
3 tbsp pomegranate paste
salt & pepper

Saute neck and giblets in some oil until just brown.

Rough chop aromatics.

Add aromatics to the pot, give it all a stir.

Add 3 cups of water, cover, and simmer on low for two hours.

Stain stock and discard meat and vegetables. You should end up with 2 cups of stock.

In a large pan melt butter.

Add flour and whisk constantly until the roux turns golden.

Add Neck & Giblets Stock and continue whisking quickly making sure that the flour doesn’t get lumpy.  Whisk until the gravy is smooth.

Add pomegranate paste and continue whisking until the gravy starts thickening.

Once the gravy reaches your desired consistency remove from heat and season with salt and pepper.

If your turkey has any pan juices that can be used, by all means add them to the gravy along with the broth. Mine didn’t have any.  I found that this recipe worked out great for me because I didn’t have to rush to make it once the turkey was ready.

Persian Thanksgiving Side Dishes

Pumpkin Khoresht
Rice Stuffing
Brussels Sprouts Persian Style
Beet & Pomegranate Salad
Butternut Squash & Prune Khoresht