As If Mashed Potatoes and Gravy Weren’t Indulgent Enough…

I could try to make arguments that there’s nutrition in mashed potatoes and even gravy for that matter but even I’ll admit that they aren’t necessarily the most nutritious thing to put on a plate. That said go the route of Pomme Purée and Giblet Gravy and it’s taking it to a level of indulgence that might cause embarrassing sounds of enjoyment around the dinner table. 

Before I can even give you the recipes for this deliciousness I have to talk turkey. If done, in my opinion, right, this whole thing starts with the turkey. As with any dish that uses stock you want the best stock you can have which I hate to break it to you but it will always be homemade. Stocks are highly versatile you can flavor them anyway you want. You can make stocks that will enhance your dish. Better yet is you can make stock long in advance of when you will need it. Heck, maybe that’s what you should be doing with whatever turkey remnants you have left at this point for next year! However, if you want to get really serious into your stock making, I must admit pressure canning is the way to go. This means there is no thawing and it’s right there at the ready. In fact in my pantry I try to keep chicken, beef, lamb, fish, and pork stock on hand at all times.

Tailoring your stock to the rest of the meal or dish can have a huge impact on the finished product. Sure chicken stock will work but making turkey stock isn’t hard and just amplifies the flavor. Best part is with a Thanksgiving feast you’ll go through so much stock you won’t need to freeze it or can it.

Roasted Turkey Stock

Yield: 4 quarts

  • Carcass, Leg Bones, Tail, and Neck (Use the wings, and organ meat for the gravy)
  • 1 Celeriac Root, quartered approx 386 grams
  • 1 Yellow Onion, quartered approx 226 grams
  • 2 Garlic Cloves
  • Grapeseed Oil
  • 114 grams Leek, sliced thinly
  • 20 grams Dried Shiitake
  • 2 liters Water
  • 10 grams Peppercorns
  • 2 Bay Leaves
  • 1 Sprig Sage


Pre heat the oven to 450º f.

Place all the extra bits from your turkey, celeriac, garlic, and onions into a roasting pan and drizzle with grapeseed oil. Roast for 30-45 minutes. Until you have nice coloring.

Remove from the oven, divide the contents in half, and place the first half into the Breville Fast, Slow, Pro; Add half the leek, dried mushrooms, and water; PRESSURE/STOCK 1 hour.

Once the pressure is released, open, add half the peppercorns, bay leaves, and sage. Steep for 30 minutes.

Remove any large bone with tongs then strain through the a chinois or a fine mesh strainer. Repeat the process with the remaining ingredients.

Chill overnight, scrape off any hardened fat. Use as needed.

Turkey Gravy


  • 125 grams Unsalted Butter
  • 900 grams Wings and Giblets
  • 50 grams Yellow Onion, diced
  • 1 Garlic Clove, minced
  • 62 grams Bread Flour
  • 950 grams Roasted Turkey Stock
  • Salt
  • Fresh Ground Black Pepper
  • 5 grams Sherry Vinegar
  • 12 grams Lemon Juice


In a large sauté pan brown the butter over medium heat. Add the wings and giblets. Stir and occasionally turn the turkey pieces to get good even coloring. As you stir scrape off any bits that stick to the bottom of the pan.

Once the turkey bits have deepened in color remove from the pan and set aside.

Add the onions and garlic stirring, scraping the bottom of the pan constantly, until they have darkened and become aromatic.

Add all the flour at once and stir continuously, until well combine and there is no more flour visible. Cook until it’s a thick paste. Continuing stirring, scraping the bottom to prevent burning.

Add the stock. Stir until everything is well blended and smooth. Continue to scrape the bottom of the ban to get up any bits of flavor. Stir until you each your desired thickness. This should be just under the thickness you’re wanting in the end. It will thicken quite a bit as it cools but you want to serve this hot so the consistency when it’s hot is what you want to be looking for.

Reduce the temperature to a low simmer and season with the salt, pepper, vinegar and lemon juice. (The Vinegar and lemon may seem odd but the brightness and sharpness some how just gives the perfect balance to all the richness of the gravy.)

Using an immersion blender blend until smooth.

(If you like a chunky gravy chop up any meat bits from the bones and organs that you set aside  and add back into the pureed gravy. If after blending the gravy isn’t smooth pass through a sieve or chinos.)

Serve hot. This can be made ahead of time and reheats very well. My preferred method to reheat is to set my Joule to 150º f and put the gravy in squeeze bottles. Then place the bottles in the warm water bath. This will prevent it from burning, it doesn’t have to be attended to, and will be nice and hot when you’re ready to serve it.

Pomme Purée

  • 2 pounds Yukon Gold Potatoes, peeled and cut into ½ inch cubes
  • 454 grams Unsalted Butter
  • 250 grams Whole Milk
  • 8 grams Salt

Pre heat your immersion circulator (Joule) to 162º f.

In a gallon ziplock bag add all of the ingredients. Place into the water bath and cook for 30 minutes. (If the bag won’t stay submerged at first give it a minute for the butter to begin to melt and then try letting more air out and resealing the bag.)


Raise the temperature to 194º f.

Once the water has come to temperature cook for 45-60 minutes, or until you can easily squish the potato cubes with your fingers while in the bag. Once soft, set a fine mesh sieve over your bowl and pour out the bag. With a rubber scrapper pass the potatoes through the sieve. If you’re finding it a little difficult you can try ricing the potatoes and then scraping them through the sieve. Once through the sieve stir well to combine.

Serve hot topped with giblet gravy. These can also be made in advance and reheat nicely in the microwave at 60% power. They will look slightly split just give them a good stir.

Pomme Purees with Giblet Gravy Featured Image

We didn’t do the second cook time as long as I note in this recipe and had potatoes that were still to hard. If this happens all you need to do is, after pouring them out of the bag and the liquids have drained into the bowl, put the potatoes in a pot of cold water, bring to a boil and cook for 15-20 minutes or until fork tender. Not ideal but it worked!

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