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Marianne Sundquist

Hearty Beef, Squash, and Red Chile Soup

Marianne Sundquist · December 4, 2024 · Leave a Comment

I’m not calling this a breakfast soup even though the photo has a fried egg floating on top, but this soup is so versatile, warming, and nourishing it can easily be enjoyed any time of the day. On the day I made this hearty beef and red chile soup it simmered away on the stove all afternoon and we had it for dinner. But the next morning, things got really exciting. Some leftover soup warmed up with an egg on top seemed like the breakfast that made the most sense on a cold morning. And wow, we were right.

A New Mexican Inspiration

So this story really begins because I picked up a new chile ristra and have been looking for a way to utilize some of the brilliantly red dried chiles hanging in my kitchen like a warmth-inducing chandelier. So in making this soup, New Mexico Red Chile is where I began.

The Power of Pantry Staples

Then of course, I looked around to see what needed to be used up in my kitchen. I noticed some zucchini squash in the fridge that I had purchased but then forgot to use. This is the way it goes and I have to admit, I love when these parameters come into play and combinations I may have never thought of simmer to the surface. And that’s what happened here. If I had a completely blank page in front of me I can imagine myself thinking about making a different soup altogether. Maybe I would have added beans or cauliflower or pumpkin. But in that moment, I had zucchini and I’m grateful I did.

A Squash for All Seasons

You’ll notice that I am using the broader name “Squash” in the title of this recipe. It’s important to mention because you can use any variety of squash here. Especially being that we are smack dab in the middle of winter squash season. Whatever squash you want to use, consider how you want to prepare it before adding it to the soup.

For a summer squash like zucchini, it can just be diced and added to the soup. If you use Butternut, you can trim it, peel it with a vegetable peeler, take the seeds out and then dice it for soup. For Kabocha or Delicata squash varieties, you can simply trim off the ends, slice it in half to remove the seeds, then dice it leaving the edible skin on before adding it to the soup. If you wanted to use a pumpkin, you could cut the pumpkin into quarters or wedges (depending on size), roast the pumpkin in the oven with a drizzle of olive oil, salt, and pepper before peeling it and dicing the roasted pumpkin. If you use cooked squash, you can add it towards the end of the cooking process, about 15 minutes before serving.

This soup can be served on its own, or garnished with cilantro or chives. I would recommend some warm bread or tortillas on the side.

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Hearty Beef, Squash, and Red Chile Soup

Beef and Red Chile Soup with fried egg
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A versatile and warming soup that can be enjoyed any time of day. This hearty beef, squash, and red chile soup is perfect for using up winter squash and red chiles.

  • Author: Marianne Sundquist
  • Prep Time: 1 hour
  • Cook Time: 2 hours
  • Total Time: 3 hours
  • Yield: 8-10 servings
  • Category: Soup, Fall, Winter, Stew
  • Method: Simmer
  • Cuisine: New Mexican

Ingredients

for the chile sauce:

  • 2 dried New Mexico red chiles
  • 3 dried guajillo chiles
  • 2 dried chipotle chiles
  • 1 T. butter
  • 1 small red onion, sliced
  • 4 garlic cloves, thinly sliced
  • 3 c. water
  • 2 T. honey
  • Salt and pepper, to taste

 

For the meat:

  • 3 lb. beef eye of round steak, trimmed and cut into ½” pieces
  • Salt and pepper
  • High smoke point oil for searing (grapeseed, avocado or vegetable)

 

For the soup:

  • 2 T. butter
  • 1 large onion, diced
  • 2–4 garlic cloves, thinly sliced
  • 1 T. high desert herbs
  • 2 t. ground coriander
  • 1, 14-oz. can fire-roasted diced tomatoes
  • 4 c. diced zucchini or butternut squash
  • 2 qt. (4 cups) beef broth

Instructions

First, let’s make the chile sauce.

Fill a medium saucepan with water and bring to a boil over high heat. Now place a large, heavy-bottomed soup pot over low heat.

Prepping the Chiles

Remove the stems and seeds from each of the dried chiles and break them into pieces. Transfer the chile pieces to the dry large pot and cook them over low heat for a couple of minutes to activate their flavor, stirring occasionally. Transfer the lightly seared chiles to the pot of hot water. It doesn’t matter if it is boiling yet, just throw them in and let them take a hot bath for ten minutes before straining and reserving the reconstituted chiles.

While they are in the water, add the butter to the soup pot along with the onion. Let the onions cook for around five minutes until they are starting to caramelize. Add the garlic, cook another minute or so more, and transfer this mixture to a blender. Add to the blender the reserved chiles, water, honey, and a pinch of salt and pepper. (Note: whenever measuring honey, with your finger, lightly rub the inside of the measuring spoon with oil before adding the honey to help it come out easier). Blend until completely smooth, taste, adjusting seasoning as needed and reserve.

Turn up the heat

Turn the heat up to medium-high and add 1 T. of the oil for searing to the pot. Generously season the diced beef with salt and pepper, and working in batches so as not to overcrowd the pan, sear the beef on all sides and transfer to a bowl. Repeat this process until all of the beef is seared. Reserve.

Now to the same pot add the butter. Add the onion and cook, stirring frequently until the onions are beginning to caramelize, around five minutes. Add the garlic and cook another minute more. Add the High Desert Herbs and coriander. Stir and let cook for a minute or so.

Simmer until tender

Now add the tomatoes to deglaze and scrape the bottom of the pan, making sure to incorporate all of the caramelized goodness into the chili. Add the chile sauce, seared meat, squash, and beef broth. Bring this to a boil and lower the heat to a simmer. Let this simmer for around two hours, or until the beef is tender. Taste and adjust seasoning as needed.

 

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Nutrition values are estimates only. See the disclaimer here.

Pumpkin Spice Cupcakes

Marianne Sundquist · December 2, 2024 · Leave a Comment

Aside from the brisk fall mornings and glorious golden trees all over town, I know it’s officially pumpkin season when I start putting a pinch of pumpkin spice in my coffee. The kids have made jack-o’-lanterns and are counting the days down until Halloween. There is no better time to make these Pumpkin Spice Cupcakes frosted with a light and airy whipped cream, and cream cheese frosting. They make great gifts for neighbors and friends and turn any day into a celebration of fall.

In the photo here I garnished them with some gold sugar I had in my baking bin and thin slices of candied ginger. But honestly, the kids prefer them sans toppings and they are so delightful on their own, a garnish is for a visual pop more than anything. You could garnish with candied nuts, candied orange, and sugar in the raw or freshly grated nutmeg.

Alternative Bakes

This is also my go-to base for a pumpkin bundt cake or a layered pumpkin cake. With a bundt cake, I skip the frosting and make a maple glaze.

Whipping Up the Perfect Frosting

When making the frosting, keep in mind that this is essentially whipped cream blended with cream cheese, so it will have the temperament of a whipped cream, only slightly more stable. This means, keeping a close eye when whipping the cold cream into the cream cheese is important so that it doesn’t break from too much whipping, along with not wanting weeping frosting that is not whipped enough.

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Pumpkin Spice Cupcakes

Pumpkin Cupcake frosted and plated
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There is no better time to make these Pumpkin Spice Cupcakes frosted with a light and airy whipped cream, and cream cheese frosting. They make great gifts for neighbors and friends and turn any day into a celebration of fall.

  • Author: Marianne Sundquist
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 24 cupcakes
  • Category: Dessert, Fall, Thanksgiving
  • Method: Bake
  • Cuisine: American

Ingredients

Units

for the cupcakes:

  • 3 c. (360 g.) all-purpose flour
  • 1 t. baking soda
  • 1 1/2 t. baking powder
  • 1 T. pumpkin spice
  • 1/2 t. kosher salt
  • 1 1/2 c. brown sugar
  • 1/2 c. olive oil
  • 3 eggs, room temperature
  • 3/4 c. sour cream
  • 1 (15 oz.) can of pumpkin puree

 

for the frosting:

  • 1 c. (8-ounce brick) full-fat cream cheese, cold
  • 1 c. powdered sugar
  • 1 t. vanilla extract
  • 1 c. heavy cream or heavy whipping cream, cold

Instructions

Preheat the oven to 350 F. Line cupcake pans with paper liners.

In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt.

In a separate bowl of a stand mixer with a whisk attachment, add the brown sugar, olive oil, and eggs. Whisk over medium speed until the mixture is light and fluffy, around five minutes.

Turn off the mixer and add the sour cream and pumpkin puree. Whisk again for a couple of minutes. Turn off the mixer again and add the flour mixture. Turn on the mixture for just another minute or so, until everything comes together and the batter is smooth. Spoon batter into cupcake liners and bake 10-12 minutes for mini cupcakes and 15-20 minutes for standard-sized cupcakes. You’ll know the cupcakes are done when you insert a paring knife into the center and it comes out clean.

The secret to a better whip

Wash, dry and chill your mixing bowl and whisk attachment in the freezer for 30 minutes to help this whipped cream frosting whip up better.

Frosting Your Cupcakes

To make the frosting, place the cream cheese into the cold mixing bowl and whisk on medium speed until smooth. Turn off the mixer and add the powdered sugar and vanilla. Mix on low speed until the sugar is fully incorporated. Increase the speed to medium-high and slowly pour in the cold heavy cream. If you need to, stop the mixer and scrape the sides of the bowl with a rubber spatula. Whip the frosting until it thickens and whips up like thick whipped cream. Transfer the frosting to a piping bag or a bowl.

Let the cupcakes cool completely at room temperature before frosting.

HDT Pumpkin Cupcake plated top down view

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Nutrition values are estimates only. See the disclaimer here.

Thanksgiving Leftovers: Dutch Oven Turkey Pot Pie

Marianne Sundquist · November 27, 2024 · Leave a Comment

This is hands down my favorite thing to make with leftover turkey and it comes with a story. The year I got married also happened to be the year I got my very first cooking job. Over the next ten years, I worked most holidays and on Thanksgiving mornings we would pop open a split bottle of champagne and have turkey pot pie I had prepared the night before for breakfast before I headed off for work and he headed out to visit family. It was the perfect way to celebrate. To this day it’s one of my favorite memories of those years.

Dutch Oven Magic

To keep things simple I make this in my Le Creuset Dutch Oven. The recipe for pie dough makes twice as much as you will need so you can just freeze half for a single-crust pie or pie dough cookies later. You could also use store-bought pie dough or add other leftover veggies like sweet potatoes or green beans.

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Thanksgiving Leftovers: Dutch Oven Turkey Pot Pie

Dutch Oven Turkey Pot Pie - Out of the oven
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This comforting Dutch Oven Turkey Pot Pie is a delicious way to use leftover turkey. Packed with flavor and made with a flaky homemade pie crust, it’s the perfect weeknight meal!

  • Author: Marianne Sundquist
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 6-8 servings
  • Category: Thanksgiving, Fall, Dinner
  • Method: Bake
  • Cuisine: American

Ingredients

Units

For the pie dough:

  • 1 T. (12 grams) Apple Cider Vinegar
  • 3/4 c. (118-177 g) ice water, depending on need
  • 1 3/4 sticks (196 grams) of unsalted butter, cold
  • 2 1/4 c. (333 grams) All Purpose Flour or Whole Wheat flour
  • 2 1/2 t. (15 g) Kosher salt
  • 2 T. (25 g) sugar

 

For the turkey stew:

  • 2 slices of bacon, diced
  • 1 T. Butter
  • 1/2 lb. mushrooms, diced
  • 3 large carrots, peeled and diced
  • 3 celery stalks, diced
  • 1 large yellow onion, diced
  • 1 green apple, diced
  • 2 fire-roasted chiles, seeded and diced
  • 4 garlic cloves, thinly sliced
  • 2–4 t. red chile powder (depending on heat preference and heat of Chile powder)
  • 1 t. Dried rosemary
  • 1 t. dried thyme
  • 2 c. leftover mashed potatoes OR,
  • 1/4 c. all-purpose, whole wheat, corn, or rice flour
  • 5 c. turkey, chicken, or vegetable broth
  • 4 c. shredded cooked turkey meat
  • 2 c. frozen peas
  • 2 c. shredded sharp cheddar cheese
  • Salt & pepper to taste

 

For the egg wash:

  • 1 egg
  • 2 T. milk

Instructions

Make the pie dough

Cut butter into small cubes and put in the freezer. In a cup mix the ice water and vinegar and set aside (to keep the water icy cold sometimes I throw in an ice cube if my kitchen is warm). In a large bowl whisk together the flour, salt and sugar. At this point the butter should be super cold but not frozen. Remove butter from the freezer and add to your flour mixture. Using your fingers (or a food processor) squeeze the butter pieces into the flour until the butter is incorporated into the flour and resembles small peas. Add ½ cup of the vinegar and water mixture. Stir with a rubber spatula. At this point, the dough will probably be crumbly. Continue adding and mixing in a tiny bit of vinegar-water at a time just until the dough comes together. Cut into two pieces, shape into round discs, wrap each piece in plastic wrap or parchment paper, and cool one disc in the fridge for at least 1 hour or up to 3 days. Freeze the other disc you won’t need now.

Make the stew

In a large heavy bottomed, oven safe dutch oven or pot over low heat add the bacon. Let the bacon render slowly while you’re preparing the other vegetables. Once the bacon is fully cooked and crispy, reserve bacon in a small bowl with a slotted spoon for later use. We want to leave as much bacon fat in the pot as possible to help cook the vegetables.

Building the Savory Stew Filling

Add the butter and turn the heat to medium-high. Add the mushrooms and stir every few minutes until they are caramelized. Add the carrots, celery, onion, apple, fire-roasted chiles, and garlic. I usually cut up one vegetable at a time and throw it into the pot as I go. Let cook for a few minutes stirring frequently. Stir in the chile powder, rosemary, thyme, and mashed potatoes (or) flour. If you use flour here let the mixture cook a few minutes more. Add the broth and bring the stew to a simmer.

While the stew is coming to a simmer, prepare the pie dough

On a lightly floured surface roll out the dough into a large round, big enough to easily sit inside your pot. If your pot has a lid, use the lid as a guide and trim around it with a knife to make a circle. Cut a few slits in the middle and place the pie dough round on a floured plate and keep in the freezer until ready to use.

Assembling the Pot Pie

Preheat the oven to 350 F. Let the stew cook for around 20 minutes or until the carrots are tender. Taste and season with salt and pepper as needed. Very carefully blend around a quarter of the soup and stir it back into the pot. Stir in the turkey meat and cooked bacon.  Add the frozen peas in a layer on top. Now add the shredded cheese in another layer. Gently place your pie dough round on top.

Dutch Oven Turkey Pot Pie - Adding the dough top

Baking the pie

Make the egg wash by whisking the egg and milk together. Brush egg wash over the top of the pie and crack pepper and sea salt on top. Bake pot pie for 1 hour or until the top of the pie is a deep golden brown. Let cool for ten minutes before scooping into bowls.

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Nutrition values are estimates only. See the disclaimer here.

Poblano Potato Puree

Marianne Sundquist · November 22, 2024 · Leave a Comment

I think I should begin with the acknowledgement that just as there are many ways to peel a potato, there are also many ways to make mashed potatoes. Sometimes I love to make mashed potatoes with a potato masher, the skins on and just a bit of olive oil, herbs and lemon zest. And there are other times (once a year in fact) when I make these potatoes at home and love every bit of this French style take on pomme puree.

Technically, the way I learned from my French chef instructors at school over 20 years ago was a ratio of 2:1:1. Meaning 2 part potatoes, 1 part milk (or cream) and 1 part butter. This recipe is already my most decadent take on potatoes and I’m not even going that far. But if you want to go for it, simply increase the butter and half & half to 2 cups each.

This recipe for poblano potato puree results in smooth, luscious potatoes, no lumps in sight. Let’s talk about ingredients! If you leave out the salt and pepper, there are only five ingredients, so each one matters.

Choosing the Right Potatoes for the Best Puree

When choosing potatoes, try to choose potatoes that are similar in size. This will help ensure that they cook evenly. If your potatoes vary in size, no worries! Just keep an eye on them throughout the cooking process, pulling potatoes as they reach the point of being fully cooked. And I have learned the hard way, make sure the potatoes are fully cooked, otherwise it will be difficult to pass them through the food mill.

The reason these potatoes are so luscious and smooth is because we spend a lot of effort removing as much water as possible. This is why we boil them whole as opposed to quartering them. This is also why we spend time stirring them in a hot pan after they’ve gone through the food mill to cook off any water remaining in the potatoes. Because of this, using a high quality butter (with a higher butterfat and lower water content) is a good idea.

Selecting the Perfect Green Chile for Your Dish

When it comes to green chiles, the choice is about what you love and how much heat you prefer. My love for poblanos is never ending. Their flavor and amount of heat easily takes the prize. But more importantly, what chiles do you have? What do you like and how hot do you want it? You could even use pints of frozen green chile just be sure to defrost, drain and press out as much water as possible before adding it to the cream and butter. How much to add? Trust your judgment and taste as you are warming up the cream mixture if needed to help you along.

The other thing that’s important to mention is the many different ways you can actually make these potatoes. If you don’t have a food mill, it’s ok! You can use a potato masher for the whole process. It might not be as smooth but it will taste just as good. Another option is to use a stand mixer with the whisk attachment. This is easiest to do with hot potatoes. Place the fully cooked and peeled potatoes in your stand mixer and slowly add the cream mixture until it all comes together.

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Poblano Potato Puree

HDT Poblano Potato Puree Plated
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Discover the perfect blend of creamy French-style pomme puree and spicy green chile in this Green Chile Potato Puree recipe. Learn how to achieve smooth, luscious mashed potatoes with a flavorful twist of poblanos and garlic.

  • Author: Marianne Sundquist
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Total Time: 1.5 hours
  • Yield: 6 servings
  • Category: Thanksgiving
  • Method: simmer
  • Cuisine: New Mexican

Ingredients

Units
  • 3 lb. yukon gold potatoes, similar in size and washed well
  • 1 1/2 c. (3 sticks) unsalted butter
  • 1 1/2 c. cream, half & half or whole milk
  • 4 fire roasted poblanos, seeded, stemmed
  • 3 large garlic cloves, sliced
  • Salt and pepper, to taste

Instructions

How to Cook and Prepare the Potatoes

In a saucepan, cover the potatoes with cold water and season generously with salt. Bring to a simmer and cook until tender when pierced with a paring knife, about 40 minutes (the length of cooking time entirely depends on the size of your potatoes). Drain well. Let the potatoes cool just enough so they are safe to touch, then slip off and discard the skins and quarter them.

Making the Poblano Cream Mixture

While the potatoes are cooking, place the butter, half & half, poblanos and garlic in a saucepan. Once the butter is melted and the mixture is hot, turn off the heat and carefully blend until smooth. Reserve.

Processing the Potatoes through the Food Mill

Once the potatoes are peeled and quartered, working in batches, process them through the food mill arranged on top of a medium saucepan. Once the potatoes are all milled, place the pot over medium heat. With a heat proof rubber spatula, stir the potatoes for a few minutes, allowing any remaining water to cook off but being careful not to burn them. Turn the heat to low.

Bringing it All Together: Mixing and Tasting

Slowly pour in a bit of your poblano cream at a time, whisking into the potatoes until they fully absorb the liquid before pouring in some more. Continue this until all of the cream has been added.

Optional Steps for the Smoothest Potato Puree

This next step is optional, but at this point you could pass the potatoes through a fine mesh strainer or mesh sieve (this will result in the smoothest of smooth potatoes). Taste the potatoes and season them with salt and pepper as needed.

Storing and Reheating

Store in the fridge for up to 4 days and in the freezer for up to 1 month. To reheat, defrost the potatoes overnight in the fridge and then transfer them to a baking dish with a couple tablespoons of butter and a splash of cream. bake at 350 F. for 30 minutes before serving.

HDT Poblano Potato Puree Quart Containers

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Nutrition values are estimates only. See the disclaimer here.

Caramelized Onion & Red Chile Gravy

Marianne Sundquist · November 18, 2024 · Leave a Comment

Since the Thanksgiving season is upon us, I wanted to share my favorite way to approach a Southwest-themed red chile gravy. Very simply, it’s to make it the day before.

Why Make Gravy Ahead of Time?

When the turkey comes out of the oven the last thing I want to deal with is extra dishes, straining, scraping, and whisking on the fly. There are many cooks that don’t mind this and sometimes I daydream about being one of them. But the truth is, if it can be done ahead of time when there’s a lot going on in the kitchen, that’s exactly what you’ll find me doing. I’d rather be snacking from the cheese and veggie platter, tidying up the kitchen, or pouring guests drinks.

Don’t Waste Those Drippings

However you cook your turkey, I would recommend not letting any of the drippings go to waste. You can easily scrape them with a heatproof rubber spatula into a container and use them to make soup over the next couple of days.

For this recipe, you really have a few options: you can follow this recipe as is, you can make this recipe using only the turkey neck (usually found in the inside cavity of most birds) and then whisk in turkey jus from the roasting pan after the turkey comes out of the oven, or you can make this gravy vegetarian by leaving out the turkey and using vegetable broth which by the way, is delightful on top of mashed potatoes.

 Red Chile Gravy Ingredients carrots, onions, and herbs
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Caramelized Onion & Red Chile Gravy

Caramelized Onion & Red Chile Gravy Ceramic Bowl
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This make-ahead red chile gravy, made with homemade turkey stock, is the ultimate stress-free Thanksgiving side. Made with New Mexico red chile and caramelized onion, it’s perfect for topping mashed potatoes in your Southwest Thanksgiving dinner.

  • Author: Marianne Sundquist
  • Prep Time: 30 mins
  • Cook Time: 1.5 hours
  • Total Time: 2 hours
  • Yield: 6 cups
  • Category: Fall
  • Method: simmer
  • Cuisine: New Mexican

Ingredients

Units

for the turkey stock:

  • 2 turkey wings
  • 2 turkey legs
  • turkey neck if it’s inside your turkey
  • 1 red onion, quartered
  • 2 large carrots, quartered
  • 1 head of garlic, cut in half
  • Small handful of fresh herbs (any combo of sage, rosemary, parsley and/or thyme)
  • 1 T. olive oil
  • Crack of sea salt and pepper
  • 8 c. of chicken or turkey broth

for the gravy:

  • 8 T. butter
  • 1 large red or yellow onion, diced
  • 1/2 c. all-purpose flour or arrowroot powder
  • 1–2 t. red chile powder, depending on heat and preference
  • prepared turkey stock (around 6 c.)
  • Salt and pepper to taste

Instructions

Preheat the oven to 425 F. Dry turkey legs and the wing and neck (if you found one inside your bird) with a paper towel and place them in a deep dutch oven-style pan.

Caramelized Onion & Red Chile Gravy Ingredients in a dutch oven

Add the onion, carrots, garlic, herbs, olive oil, sea salt and pepper. Toss everything together and roast in the oven for 45 minutes, or until a thermometer inserted into the thickest part of the leg reads 165 F.

 

Carefully move dutch oven to the stovetop over medium heat. Add the broth and bring to a simmer. Using a wooden spoon, scrape any and all caramelized bits from the bottom of the pan. Let this simmer for 30 minutes. Using tongs, remove the turkey leg and wings for snacking and strain the broth through a fine mesh strainer.

 

To make the gravy, keep the dutch oven on the stove and turn the heat to medium. Melt the butter and add the onion. Let the onion cook in the butter until it’s caramelized, around 20 minutes.

 

How to Make a Perfect Roux

 

Whisk in the flour (or arrowroot) and chile powder. Take a minute or two to whisk this mixture (also called a roux) over the heat. While continuing to whisk, pour in the prepared turkey stock. I stay close to the stove at this point and continue to whisk frequently as the gravy comes to a simmer and thickens.

Caramelized Onion & Red Chile Gravy Whisking the Roux

Let the gravy simmer for around five minutes. Taste and add salt and pepper to taste. Let cool to room temperature before transferring to a container in the fridge. When ready to serve, warm gravy in a saucepan over medium heat.

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Nutrition values are estimates only. See the disclaimer here.

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