One of my favorite parts of Thanksgiving dinner is the gravy and it’s one of the hardest parts to master. Adding croissants is a trick to get rich and thick gravy.

Ingredients

• 4 cups day-old croissants, cubed
• 1 teaspoon canola oil
• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 1/4 cup carrot, diced
• Salt to taste
• 1/4 cup good quality white wine
• 1 teaspoon tokato paste
• 1 roasted turkey neck
• 1 cup pan drippings from the roasted turkey
• 2 quarts Store bought chicken stock

Procedure

1. In a medium pot over medium heat, add oil, followed by onions, celery and carrots. Stir and cook until the vegetables sweat, about 5 minutes.
2. Season with salt to taste.
3. Add tomato paste and cooked it until it caramelizes in the pan, 5 minutes. Then, add wine to deglaze the pan. Cook the wine to “au sec”, until the alcohol is cooked out and the pan is almost dry, 5 minutes.
4. Add the turkey neck to the pot, then the pan drippings and the chicken stock. Bring heat up to a boil, once boiling lower heat and reduce the liquid by half, about 10 minutes.
5. After reducing, strain the stock and return to the stove top.
6. Place half of the croissants into the pot so they absorb some of the liquid.
7. Remove from heat and carefully transfer mixture into the Vitamix container.
8. Select Variable 1.
9. Turn machine on and slowly increase speed to Variable 10.
10. Blend for 20 seconds.
11. Add more croissants if needed, to thicken the gravy.
12. Season with salt to taste.
13. Serve immediately.