Try this gravy out at your Thanksgiving feast, pour on mash potatoes and Turkey and make sure to pair it with Sierra Nevada Tumbler.
- 1 lb. thick cut bacon cooked* and chopped into large diced pieces
- 1/2 diced white onion
- 12 oz Sierra Nevada Tumbler
- 2 tablespoons maple syrup
- 1 teaspoons freshly ground pepper
- 1 1/2 cups turkey pan drippings
- 2 tablespoons malt vinegar
- 2 tablespoons all-purpose flour
- Skim fat off turkey drippings (or use a separator). Pour about 1 1/2 cups of the degreased drippings into a saucepan and reduce over high heat to about half of the original amount
- Turn heat to medium and stir in remaining ingredients (except for the beer and flour) and cook for about 10 minutes
- Add beer and reduce for another 10 to 15 minutes over high heat.
- Remove from heat and let cool for about 15 minutes. Then purée gravy in blender and strain through sieve
- Return gravy to pan and reheat over medium heat.
- Stir in flour and cook for 3 to 4 minutes, stirring constantly, until gravy thickens
*Tips for cooking bacon
When cooking more than 4 strips of bacon do yourself this one gigantic favor… Preheat your oven to 400 dF. Line a cookie sheet with aluminum foil. Place strips of bacon next to each tight on the lined cookie sheet. Bake for approximately 15 – 18 minutes. Perfection and easy cleanup ensues.