Love gravy but don’t have any turkey pan drippings? How about some bacon drippings instead! This sinful gravy has added heat thanks to chopped poblanos as well.
I always make my gravy from the pan drippings of the turkey. But what if there are no pan drippings? When we smoked our turkey for Thanksgiving there wasn’t much for drippings so I had to come up with another idea. As I was cooking up bacon to go with other recipes (soon to be posted as well) I decided to use the bacon fat leftover from doing so! Super rich and gluttonous but it goes with the theme of my Southern-inspired Thanksgiving dinner menu.
Do you like my idea of themed holidays menus or are you a stickler to tradition? Don’t get me wrong, I love the classics, but what good is a foo blog if I just make the same recipes every year? I actually might need to make this again this year (gasp – a repeat!) because our garden was so prolific that I have about a dozen poblano peppers (as well as other hot peppers, tomatoes, and kale) from a recent haul and a few more on the way. Any other poblano ideas? They are a little too small to make stuffed peppers with them.
One year ago: The Spiffy Wedding Highlights
Three years ago: Baked Penne with Slow Cooker Bolognese
Four years ago: White Chocolate Peanut Butter Mousse
Five years ago: White Chocolate Reese’s Pumpkin Blondies
Six years ago: Sunny Anderson’s Spicy Macaroni and Cheese
Seven years ago: Chicken in Basil Cream Sauce
Eight years ago: Oatmeal Cookie Pancakes
CREAMY POBLANO BACON GRAVY
Serves 10-14
Ingredients:
6 large poblano peppers
1 pound bacon, diced
3/4 cup all-purpose flour
4 cups milk
1/2 tsp salt
1/2 tsp ground pepper
Directions:
- Roast the peppers over an open flame until charred on all sides. Transfer to a paper bag to allow them to steam. Once cooled, peel off charred skin, seed, and dice. Set aside.
- In a large skillet over medium heat, fry the bacon until crispy. Remove bacon and reserve for another purpose*. Add flour to bacon fat and whisk constantly until flour stops foaming. While whisking, slowly add the milk. Increase heat to medium-high and continue to whisk frequently until gravy begins to thicken. Reduce heat and season to taste with salt and pepper. Stir in poblanos and serve immediately or store covered in the refrigerator and gently reheat before serving.
*You will have crumbled bacon left over, use it on top of a salad or other side dish.
Source: The Dallas Morning News
2 comments
Oh, YUM!!!!! I have no idea where I would use gravy, let alone so much of it, but this one sounds like a real keeper. I’m saving it for when I might need it. The only thing I usually do with poblanos is to stuff them: chile rellenos or an original recipe I came up with. Another possibility is chile verde, which is one of my favorite Mexican dishes. Chiles in cream sauce. Lots of ways to use them.
I really only make gravy once a year and it’s for Thanksgiving. But you could easily down size the recipe for a smaller crowd. And it would be lovely for biscuits and gravy.