Roast gravy
Roast
I've eaten (and made) pasty-flavored and -colored gravy many, many times. I really, really like this gravy not only because it's full of deep-roasted Thanksgiving flavor--it contains nothing exotic to detract from tradition--but also because it’s not the same color as the mashed potatoes. Too, it’s so easy to make that when I left instructions, my sons were able to make it on those holidays I had to work. It's an amalgam of techniques I learned over a 15-year period from: Jeff (The Frugal Gourmet) Smith (use an entire yellow onion, including the peel, not just for flavor but to add rich color); Julia Child (roast bones and giblets to avoid insipid flavor and color); my mom's next-door-neighbor Dori Harris (cut off the top and bottom of the celery stalk to use in the stock, and use the pretty middle ribs for the stuffing); and Aunt Lupe (put a whole stick of butter in the roasting pan with the turkey so that you have plenty of drippings to make enough gravy for at least two meals of leftovers). When shopping, look for onions with thick layers of copper-colored skin. The stock is deliberately undersalted to make it easier to control the salt in the gravy.
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