Chile-Pecan Gravy

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By Toni Tipton-Martin

We adapted this gravy look from Toni Tipton-Martin's play connected Chile-Pecan Sauce. We loved the spirit but missed our accepted gravy, and truthful a hybrid was born. With pecans, it's a spot much breathtaking than you mightiness beryllium utilized to; the nuts adhd a sweet, earthy spirit to equilibrium retired the assertively seasoned sauce.

Ingredients

measuring cup

Servings: 10-12 (makes astir 2 cups)

  • 3 cups water, oregon much arsenic needed
  • Turkey giblets and cervix (reserved from a full bird)
  • 1 tiny yellowish bulb (5 ounces), quartered, positive 2 tablespoons minced onion
  • 1 rib celery, quartered
  • 2 cloves ail (1 crushed and 1 minced oregon finely grated)
  • 1/4 spoon good salt, oregon much arsenic needed
  • 1/4 spoon freshly crushed achromatic pepper, oregon much arsenic needed
  • 2 tablespoons cookware drippings from a roasted turkey
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 tiny Scotch bonnet chile, minced, oregon much arsenic needed
  • 1 tablespoonful chili powder
  • 1 spoon crushed cumin
  • 1/2 cupful pecan halves, toasted, spot Notes

Adapted from “Jubilee: Recipes from Two Centuries of African-American Cooking: A Cookbook” by Toni Tipton-Martin (Clarkson Potter, 2019)

Tested by Olga Massov.

Published November 17, 2019

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Updated March 16, 2026

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