This is one poultry gravy that is supposed to have lumps in it - lumps of chestnuts, that is - and it smacks with the flavor of autumn. It's perfect with a chestnut stuffing. As an added bonus, it doesn't use the bird's drippings, so you can make it ahead of time. Yields about 1 quart.
Instructions
1. Melt butter in a 3-quart saucepan over medium-high heat.
2. Add carrots, celery and onion and saute until tender, about 15 minutes.
3. Add 1 1/4 cups of the chestnuts to saucepan and cook 1 minute, stirring often.
4. Add the brandy and wine and deglaze the saucepan, scraping the bottom of the pan with a wooden spoon to loosen any bits adhering to the pan as well as roll the chestnuts around in the liquid.
5. Add the stock and bring to a simmer. Simmer for 30 minutes.
6. Transfer the gravy to a blender and puree until smooth.
7. Cut the remaining chestnuts into quarters and stir into the pureed gravy.
8. Pour gravy with chunks of chestnut into a gravy boat and serve.
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