Indulge in classic comfort with this Turkey Gravy & Garlic Potato Purée duo. Silky turkey gravy is made from rich drippings and homemade turkey stock, while the garlic potato purée becomes a creamy canvas for that luscious gravy.
WHAT YOU'LL LOVE
- Deep, savory gravy built from turkey drippings and homemade stock
- Luxurious garlic purée: rich, creamy, and full of flavor
- Perfect pairing that turns simple ingredients into a warming feast
- Comfort food elegance: restaurant-quality with home-cook ease
Turkey Gravy and Garlic Potato Purée
Tom Jackson
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Servings
16
Prep Time
15 minutes
Cook Time
30 minutes
Calories
248
Designed for holiday dinners or cozy weekday meals, this pairing brings depth and decadence to your plate. Smooth, buttery potatoes meet savory gravy, creating a timeless combination that elevates every bite.
Ingredients
- 1/2 cup (2 oz/55 g) turkey fat and/or butter
- 2/3 cup (2 oz/55 g) flour
- 1 quart turkey stock and turkey drippings, warmed
- black pepper, as needed
-
Noble Saltworks Hickory Smoked Salt, as needed
- 2 lb russet potatoes, peeled
- 4 cloves garlic, peeled
- 1 cup butter
- 1 cup heavy cream
-
Noble Saltworks Hickory Smoked Salt, to taste
Garlic Potato Purée Recipe
Directions
Melt your turkey fat and/or butter over medium heat in a Lodge 12” Cast Iron Skillet. Add the flour and whisk to incorporated. Continue whisking while the roux cooks, for about one minute, until slightly browned and aromatic.
- Slowly pour the turkey drippings and turkey stock into the skillet, whisking constantly, until fully incorporated. Bring the gravy to a simmer. Lower the heat. Cook to desired consistency.
- Taste and season with black pepper and salt, as needed.
Garlic Potato Purée Recipe
- Dice the potatoes into 2” pieces. Place in a pot of cool water. Add the cloves of garlic. Bring to a boil Reduce to a simmer. Cook until the potatoes are tender when pierced with a skewer. Strain off the water.
- In a separate pot, bring the butter and cream to a simmer. Add the liquid to the potatoes. Using an immersion blender, or hand mixer, process until smooth. Season with Noble Saltworks Hickory Smoked Salt.
Recipe Note
Recipe FAQ
Can I make the gravy without drippings?
Yes use warmed turkey stock and butter instead of drippings; it will still be deeply flavorful.
Can I prep these ahead of time?
Absolutely make gravy and purée up to 2 days in advance. Reheat gently before serving.
How do I adjust gravy thickness?
Cook longer to thicken, or add more warm stock to thin it out as needed.
Can I substitute dairy-free ingredients?
Yes use vegan butter and a plant-based milk or cream substitute in the purée, and dairy-free stock if desired.
Can I cook these indoors?
We rate these as a 5 out of 5. Perfect for indoor or outdoor cooking.
Recipe Highlights
Browned roux base: Cooking the flour into the fat for a full minute before adding liquid builds real flavor instead of a raw, pasty taste.
Garlic boiled with the potatoes: Cooking the cloves right alongside the potatoes mellows the garlic and blends it seamlessly into the purée once everything's mashed together.
Warmed butter and cream added together: Bringing both to a simmer before combining with the potatoes keeps the purée from cooling and seizing the way cold dairy would.
Two components, one gravy boat: The gravy and purée are built to be served together, with the purée acting as a base the gravy is meant to sit on.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4.3 oz
- per serving
- Calories
- 248
- Carbs
- 14 grams
- Protein
- 2 grams
- Fat
- 21 grams
- Sodium
- 169 milligrams
