This Thanksgiving, Spice Up Your Gravy!

Everyone loves traditional turkey gravy, but this year, let's switch things up! Chef Billy with Restaurant Associates stopped by Tonia's Kitchen to talk about a really spicy addition to your Thanksgiving gravy boat! He told Tonia about his Buttermilk Poblano Gravy. Billy says all you have to do is make the traditional gravy and add roasted poblano chiles, along with buttermilk, green onion and some flour to thicken it up. The acid in the buttermilk contrasts nicely with the spice of the poblanos and really brings up the flavor of your holiday bird. Billy says he's heard some use jalapenos instead of poblanos, but those were a little too spicy for him. Try this and add some spice to your Thanksgiving table! 

• 2 large (3-ounce) poblano chiles

• 3 tablespoons unsalted butter, divided1/2 cup diced yellow onion

• 1 1/2  cups vegetable stock or turkey stock, warmed, divided

• 1 tablespoons all-purpose flour2 tablespoons whole buttermilk

• 1 1/2 teaspoons kosher salt

• Ground white pepper, to taste

• 1. Using kitchen tongs, hold 1 chile directly over a medium flame of a gas stovetop. Cook until skin is blackened, 4 to 6 minutes per side. Repeat with remaining chile. Place chiles in a bowl, cover with plastic wrap, and let steam 10 minutes.

  2. Using same piece of plastic wrap, partially cover your hands, and rub off skin from chiles, removing as much of the blackened skin as you can. (Don’t worry if all of the skin doesn’t come off.) Remove and discard stems and seeds. Finely dice 1 chile; cut remaining chile into strips, and set aside separately.

  3. Melt 1 tablespoon butter in a medium skillet over medium-high. Add onion and chile strips. Cook until onion is soft, about 4 minutes. Combine onion mixture and 1/2 cup warm stock in a blender, and process until smooth, about 30 seconds.

  4. elt remaining 2 tablespoons butter in same skillet over medium. Whisk in flour, and reduce heat to low. Cook, whisking constantly, until mixture is golden brown, about 3 minutes. Increase heat to medium. Add onion-chile puree and remaining 1 cup warm stock, and cook, whisking constantly, until thick enough to coat the back of a spoon, about 2 minutes. Reduce heat to low; add buttermilk and diced chile. Simmer gently to allow flavors to meld, about 2 minutes. Season with salt and white pepper.

  Make Ahead

  Poblano peppers can be roasted, peeled, and cut 2 days ahead.

• Notes

  You can roast poblanos under broiler, turning often, until charred.