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Smoky Chipotle-Mushroom Gravy
Adapted from It's All American Food by David Rosengarten (Little, Brown 2003).
Enough for 12 diners and one turkey
I love this deep, smoky sauce with the turkey—but it's also terrific with other long-cooked meats. If you had, say, some leftover pot roast in the fridge -a second-day reheat with this sauce will probably be better than what you ate the first day.
- 2 ounces dried mushrooms
- 1/2 pound bacon, minced
- 4 medium garlic cloves, minced
- 8 canned tomatoes
- 1 cup canned chipotles in adobo sauce
- 1/4 cup smoky barbecue sauce
- 6 tablespoons butter
1. Submerge the dried mushrooms in 2 cups of hot water. Weight them so they stay immersed. After 20 minutes, strain the soaked mushrooms out. Reserve both mushrooms and liquid.
2. Meanwhile, place the bacon in a large pot over medium-high heat. Sauté for 2 minutes, stirring. Turn heat down to medium and add the garlic. Sauté for 1 minute, stirring. Over sink, squeeze the tomatoes in your hands into a strainer until most of the juice has run out. Chop the tomatoes and add to the pot. Add the chipotles in adobo sauce, making sure the chipotles are cut into small pieces (some cans may contain whole chipotles, some may contain chopped chipotles). Add the barbecue sauce, the reserved mushrooms, and the reserved soaking liquid. Bring to a boil, then lower heat and simmer for 10 minutes.
3. When ready to serve, turn heat off and whisk in the butter to velvetize the sauce.
David Rosengarten's Thanksgiving Dinner Menu
Two-Stage Roast Turkey with Southwestern Honey-Pepper Rub
Cilantro-Poblano Cream Sauce
Smoky Chipotle-Mushroom Gravy
Tortilla Stuffing with Sausage and Sage
Cranberry-Citrus Relish with Pomegranate and Tequila
Individual Jalapeno Corn Bread Loaves
Classic Green Bean Casserole, Judiciously Updated
Bourbon, Chocolate, and Walnut Pecan Pie
Southern Banana Pudding
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