Oh good gravy.
That was a terrible opening, right? Still, I’m sharing a really good gravy recipe this Sunday. Last year I posted my mom’s incredible gravy and a detailed step-by-step guide. Her gravy is consistently perfect — texture, flavor and appearance — and it reheats beautifully, which matters a lot when you want gravy that lasts through leftovers.
This year I wanted to put a twist on that classic method and create a bacon-and-shallot-forward gravy. The goal was to develop a version that doesn’t require turkey drippings so you can make it more often — and still follow my mom’s reliable technique that yields great results.
If you’re sensitive to texture, you can blend this gravy so the shallots add flavor without noticeable pieces. You could even puree it with the bacon, but honestly, who doesn’t love crispy bacon bits in their gravy?
For Thanksgiving plans, I’m leaning toward a lighter green bean casserole and a lighter sweet potato casserole, though “lightened” on paper often ends up with brown butter in practice. I’m also tempted to make whipped bourbon sweet potatoes with crispy sage and bacon, or cinnamon-sugar hasselback sweet potatoes topped with an oatmeal cookie crumble. It’s basically a two-week celebration of all the best holiday sides.
We’ll probably talk more Thanksgiving later this week. If you have a smoker and want an excellent turkey, the applewood-smoked turkey with cider bourbon gravy is a favorite of ours.
I’m definitely down for a little shared pot of gravy with two straws… if you are.
Caramelized Shallot Bacon Gravy
Yield:
4
to 6 PEOPLE GENEROUSLY (TOTALLY DEPENDS ON HOW MUCH YOU LOVE GRAVY)
1 hour
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Ingredients
- 6 slices thick-cut bacon, diced
- 6 medium shallots, thinly sliced
- 1 cup chicken or beef stock
- 16 ounces cold water
- 3 heaping tablespoons all-purpose flour
- Salt and pepper to taste
Instructions
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In a large stock pot, cook the bacon over medium-low heat until the fat renders and the bacon is crisp. Remove the bacon with a slotted spoon and drain it on paper towels. Add the shallots to the bacon grease and cook over low heat, stirring occasionally, until deeply caramelized, about 20 to 25 minutes. If you want to speed this up, a teaspoon of brown sugar helps, but it can make the gravy sweeter than desired.
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Stir half of the cooked bacon into the caramelized shallots and raise the heat to medium. Add the stock and bring the mixture to a gentle simmer. If you have turkey drippings, you can add them now for extra depth.
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Combine the cold water and flour in a shaker bottle, mason jar, or other container and shake until the flour is fully incorporated and a smooth slurry forms. Gradually whisk the slurry into the simmering shallots and bacon, stirring constantly to prevent lumps. Continue cooking and stirring until the gravy thickens, about 10 to 20 minutes, scraping the bottom of the pan to avoid sticking.
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For an ultra-smooth gravy, carefully blend the mixture in a high-powered blender. If you prefer texture, leave the shallots and bacon as-is and stir the remaining crispy bacon into the gravy just before serving.
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Taste and adjust seasoning with salt and pepper. Keep the gravy warm over low heat for serving. Leftover gravy stores well in the refrigerator for up to a week; reheat gently on the stovetop with a splash of water or stock, stirring until it returns to the desired consistency. Like many sauces, it often tastes even better the next day.
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I appreciate you so much!
P.S. those potatoes… we talk tomorrow.