Difficulty: Moderate
Instructions
Things You'll Need:
- 2 tbsp. brandy
- 2 carrots peeled and diced
- 1 stalk chopped celery
- 1 1/2 cups chestnuts - whole, peeled and cooked
- 1 medium onion - chopped
- 2/3 cup red wine
- 6 cups turkey stock
- 2 tbsp. unsalted butter
- Groceries
- Chef's Knives
- Blenders
- Chef's Knives
- Gravy Boats
- Paring Knives
- Peelers
- Plastic Containers
- Saucepans
- Wooden Spoons
- Saucepans
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Step 1
Melt butter in a 3-quart saucepan over medium-high heat.
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Step 2
Add carrots, celery and onion and sauté until tender, about 15 minutes.
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Step 3
Add 1 1/4 cups of the chestnuts to saucepan and cook 1 minute, stirring often.
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Step 4
Add the brandy and wine and deglaze the saucepan, scraping the bottom of the pan with a wooden spoon to loosen any bits adhering to the pan as well as roll the chestnuts around in the liquid.
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Step 5
Add the stock and bring to a simmer. Simmer for 30 minutes.
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Step 6
Transfer the gravy to a blender and puree until smooth.
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Step 7
Cut the remaining chestnuts into quarters and stir into the pureed gravy.
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Step 8
Pour gravy with chunks of chestnut into a gravy boat and serve.
