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Home > Sauces - Marinades > Gravies
Sweet Potato Eggplant Gravy
Yields: About 3 cups
Ingredients:
- 4 teaspoons Bayou Blast
- 3 bay leaves
- ½ cup drippings from Turducken
- reserved duck skin from Turducken
- 8 cups turkey, duck or chicken stock
- ½ cup packed dark brown sugar
- 4 cups peeled and chopped eggplant
- 1 cup peeled sweet potatoes, cut into ½-inch dice
- 1½ cups chopped onions
- 3 tablespoons grand Marnier
- 1 cup peeled and finely chopped sweet potatoes
- ½ cup finely chopped green onions
- 1 teaspoon minced garlic
Place the drippings and duck skin in a large skillet over medium-high heat. Add 3 cups of the eggplant and sauté until eggplant starts to get soft, translucent and brown, about 5 minutes, stirring frequently. Add the onions and remaining 1 cup eggplant; cook until the onions start to brown, about 8 to 10 minutes, stirring occasionally. Add the finely chopped sweet potatoes; continue cooking and stirring for 4 minutes. Stir in the garlic and cook 3 minutes, stirring occasionally. Add the bay leaves, 3 teaspoons of Bayou Blast and stir well, scraping pan bottom as needed.
Next, stir 1 cup of the stock into the vegetables and cook 2 minutes, then add another 1 cup stock; cook 5 minutes, stirring occasionally. Stir in ¼ cup of the sugar and cook 2 minutes, stirring occasionally. Add another 1 cup stock and cook 10 minutes, stirring occasionally. Add the remaining ¼ cup sugar and 1 cup more stock; cook 10 minutes, stirring occasionally, then add another 1 cup stock and cook 10 minutes more, stirring occasionally. Reduce heat to low and simmer 13 minutes. Stir in another 1 cup stock and simmer 3 minutes more. Remove from heat and strain well, forcing as much liquid as possible through the strainer.
Place the strained gravy in a 2-quart saucepan. Add the diced sweet potatoes and 1 cup stock; bring to a boil over high heat, then reduce heat and simmer 3 minutes, skimming off any froth from the surface. Stir in the grand Marnier and continue simmering 7 minutes, stirring occasionally. Add the green onions, the remaining teaspoon of Bayou Blast and 1 cup more stock. Bring gravy to a boil and simmer until it reduces to about 3 cups, about 8 minutes, stirring occasionally.
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