Sweet Potato Eggplant Gravy Recipe

Name: Sweet Potato Eggplant Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dripping, from the turducken plus the reserved duck skin; 4 cups eggplants, peeled and chopped; 1 1/2 cups onions, chopped; 1 cup sweet potato, peeled and finely chopped; 1 teaspoon garlic, minced; 3 bay leaves; 1 1/2 teaspoons salt; 1 1/2 teaspoons white pepper; 1 1/2 teaspoons cayenne; 1 teaspoon dry mustard; 1/2 teaspoon dried thyme leaves; 8 8 cups turkey stock or 8 cups duck stock; 1 cup dark brown sugar, packed; 1 cup sweet potato, peeled and cut into 1/2-inch dice; 3 tablespoons Grand Marnier; 1/2 cup green onion, finely chopped

Servings: persons

1/2 cup dripping, from the turducken plus the reserved duck skin
4 cups eggplants, peeled and chopped
1 1/2 cups onions, chopped
1 cup sweet potato, peeled and finely chopped
1 teaspoon garlic, minced
3 bay leaves
1 1/2 teaspoons salt
1 1/2 teaspoons white pepper
1 1/2 teaspoons cayenne
1 teaspoon dry mustard
1/2 teaspoon dried thyme leaves
8 8 cups turkey stock or 8 cups duck stock
1 cup dark brown sugar, packed
1 cup sweet potato, peeled and cut into 1/2-inch dice
3 tablespoons Grand Marnier
1/2 cup green onion, finely chopped

1
Place the drippings and duck skin in a large skillet over medium-high heat. Add 3 cups of the eggplant and saute 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 8-10 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, 1 teaspoon of the salt, 1 teaspoon each of the white and red peppers, the mustard and thyme. Stir well, scraping the pan bottom as needed.
2
Stir in 1 cup of the stock into the vegetables and cook 2 minutes, then add 1 more cup of stock. Cook 5 minutes, stirring occasionally. Stir in 1/4 cup of the sugar and cook 2 minutes, stirring occasionally. Add another 1 cup of stock and cook 10 minutes, stirring occasionally. Add the remaining 1/4 cup sugar and 1 cup more stock. Cook 10 minutes, then add another 1 cup of stock and cook 10 minutes more, stirring occasionally. Reduce heat to low and simmer 13 minutes. Stir in another 1 cup stock and simmer for 3 minutes. Remove from heat and strain well, forcing as much liquid as possible through the strainer.
3
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 any froth from the surface. Stir in the Grand Marnier and continue simmering for 7 minutes, stirring occasionally. Add the green onions, the remaining 1/2 teaspoon each of salt, white and red pepper, and the FINAL cup of stock. Bring gravy to a boil and simmer until it reduces to about 3 cups, about 8 minutes, stirring occasionally. Yield: About 3 cups.

802

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup dripping, from the turducken plus the reserved duck skin, 4 cups eggplants, peeled and chopped, 1 1/2 cups onions, chopped, 1 cup sweet potato, peeled and finely chopped, and more.

Yes, Sweet Potato Eggplant Gravy falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato Eggplant Gravy

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