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Featuring
Servings
Makes about 4½ quarts
Ingredients
Roasted Vegetables
2 pounds whole eggplants (about 2)
4½ pounds medium onions, whole (about 6)
3 pounds sweet potatoes, whole (about 4)
6 ounces garlic, whole (about 2)
vegetable oil
Gravy
8 tablespoons unsalted butter
5 tablespoons Chef Paul Prudhomme's Meat Magic®
7 cups Poultry Stock
2 cups heavy cream
2 tablespoons dark brown sugar
2 pounds whole eggplants (about 2)
4½ pounds medium onions, whole (about 6)
3 pounds sweet potatoes, whole (about 4)
6 ounces garlic, whole (about 2)
vegetable oil
Gravy
8 tablespoons unsalted butter
5 tablespoons Chef Paul Prudhomme's Meat Magic®
7 cups Poultry Stock
2 cups heavy cream
2 tablespoons dark brown sugar
How To Prepare
Roasted Vegetables
Preheat the oven to 350°F.
Rub all the vegetables lightly with vegetable oil. Place the oiled vegetables in a roasting pan. Place in the oven and roast until the garlic heads are brown and soft (about 1 hour); the onions are brown and soft on the outside (about 1½ hours); the eggplants are deeply wrinkled (about 2 hours) and brown juices are beginning to come out of the sweet potatoes (about 2 hours). As the vegetables are ready, remove them from the oven and set them aside to cool.
When cool enough to handle, peel and coarsely chop the eggplants, onions and sweet potatoes. Peel the garlic and mash with a fork. Refrigerate the ingredients separately until ready to use.
Prepare the Gravy
Melt the butter in a large pot over high heat. Add the reserved onions and cook, stirring well, for 2 minutes. Add the mashed garlic and 2 tablespoons of the Meat Magic®. Cook until onions are soft and translucent, about 4 minutes, stirring and scraping the bottom frequently. Add the eggplant and the remaining Meat Magic®. Stir and scrape well for 2 minutes. Add the Poultry Stock . Increase the heat to high and bring to a boil. Reduce the heat to low and simmer slowly until thick, about 50 minutes. Add the reserved sweet potato and the brown sugar. Purée (use a hand held mixer or food processor) until the mixture is thick, light and fluffy. Add the cream, return to a boil, then reduce the heat and keep warm over a very low fire.
NOTE: If you are making this gravy for a Turducken, you can use the drippings. As soon as the Turducken has come out of the oven and the drippings have been drained off, add the drippings to the gravy. If the gravy is too thick, add some stock to adjust. Just before serving, increase heat and return to a full boil. Remove from heat and serve.
Preheat the oven to 350°F.
Rub all the vegetables lightly with vegetable oil. Place the oiled vegetables in a roasting pan. Place in the oven and roast until the garlic heads are brown and soft (about 1 hour); the onions are brown and soft on the outside (about 1½ hours); the eggplants are deeply wrinkled (about 2 hours) and brown juices are beginning to come out of the sweet potatoes (about 2 hours). As the vegetables are ready, remove them from the oven and set them aside to cool.
When cool enough to handle, peel and coarsely chop the eggplants, onions and sweet potatoes. Peel the garlic and mash with a fork. Refrigerate the ingredients separately until ready to use.
Prepare the Gravy
Melt the butter in a large pot over high heat. Add the reserved onions and cook, stirring well, for 2 minutes. Add the mashed garlic and 2 tablespoons of the Meat Magic®. Cook until onions are soft and translucent, about 4 minutes, stirring and scraping the bottom frequently. Add the eggplant and the remaining Meat Magic®. Stir and scrape well for 2 minutes. Add the Poultry Stock . Increase the heat to high and bring to a boil. Reduce the heat to low and simmer slowly until thick, about 50 minutes. Add the reserved sweet potato and the brown sugar. Purée (use a hand held mixer or food processor) until the mixture is thick, light and fluffy. Add the cream, return to a boil, then reduce the heat and keep warm over a very low fire.
NOTE: If you are making this gravy for a Turducken, you can use the drippings. As soon as the Turducken has come out of the oven and the drippings have been drained off, add the drippings to the gravy. If the gravy is too thick, add some stock to adjust. Just before serving, increase heat and return to a full boil. Remove from heat and serve.
