I am in LOVE with stout gravy. So this Roast Turkey with Stout Gravy is an excuse to utilize the gravy. I have now made a number or recipes using a stout gravy. My wife and my favorite recipe using it is my Tater Tot Poutine. My wife never has gravy. The first time she tried the poutine, she had it without the gravy. That is not a poutine. She then added some and shares my love of this recipe.
It is my current go to gravy. It begins with roasting vegetables and herbs in butter. Next, the flour is added to make a roux. The stock is add to make the gravy and it is finished off by adding the stout. The stout is the perfect addition to bring this gravy to the next level. As they say, “it would taste good on a shoe.”
This Roast Turkey with Stout Gravy is a mid-year THANKSGIVING. Who says we can’t have Thanksgiving more often. What is so funny about this idea, is our family, like most families I assume, say the same thing. We love the meal and rarely eat it outside of the holiday. I think roast turkey and mashed potatoes are about as comforting as it gets. Both the turkey and the mashed potatoes are wonderful on their own. However, they are both better when served with gravy. Usually the first thing to run out is the gravy. So be sure to make more than you plan on.
The final Roast Turkey with Stout Gravy Plated.
The Recipe
Roast Turkey with Stout Gravy
Ingredients
- 1/4 cup salted butter
- 1 1/4 cups chopped onions
- 3/4 cup chopped carrot
- 1/4 cup all-purpose flour
- 2 cups no-salt-added beef broth
- 3/4 cup stout or other strong dark beer
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- Salt and freshly ground pepper*
Instructions
- Melt butter in a large non-reactive saucepan over medium heat.
- Add onions and carrot; sauté until vegetables are softened, about 6 minutes.
- Reduce heat to low. Add flour and cook, stirring, for 4 minutes.
- Gradually add broth, 2/3 cup at a time, cooking and stirring constantly until smooth.
- Stir in stout, thyme, rosemary and bay leaf.
- Bring to a simmer and cook, uncovered, stirring occasionally, until thickened, about
- 20 – 25 minutes. Remove from heat.
- Strain mixture through a sieve into a pot.
- Season to taste with salt and pepper.
- Bake the tater tots according to bag instructions.
- Place the tater tots in a baking dish in layers. Add portions of each cheese as you add the tater tot layers.
- Put back in the oven and bake for 5 – 7 minutes until the cheese melts.
- Serve by topping with gravy.
- Enjoy!
Responses
comments – I answer every one.
Pete your pictures make me want to take a huge glutenous bite out of my computer monitor. I am also a bit stout beer fan and so the stout gravy has my interests. Brilliant. Thank you for sharing.
Be careful you don’t hurt yourself when you bite your computer. 🙂 If you like stout beer, you will love this gravy. I have made it 3 times in a month because I like it so much.
I love cooking with stout and have made stout brownies and a beef casserole in the past.
I think it would be just lovely with the turkey and add a lovely extra dimension. You can never have too much gravy. Wet food rocks.
Stout adds such good flavor. I have not tried it in desserts yet.