Once you’re down to the last of the gravy from your holiday feast, you have a decision to make: keep doing what you were doing, making progressively less appealing plates of leftovers, or convert it into French onion turkey gravy “jus” for an authentic turkey dip experience.
Couldn’t you just dip your sandwich in the gravy? You could — after all, you do want it to cling, but not too much. Really, absorption more than clinginess is the viscosity you’re going for. Clinginess indicates a fat level that will make you feel full before you’ve finished your sandwich. If it thickly coats the back of a spoon, keep adding turkey stock by the quarter-cup until it doesn’t. It’s a fine balance, and one we aim to achieve. Whip up a quick caramelized onion–infused turkey broth and whisk it into the leftover gravy for a dipping jus that absolutely beckons to your thoughtfully constructed sandwich.
- 1 tablespoon unsalted butter
- 1 large sweet onion, thinly sliced
- 4-5 whole peppercorns
- 2-3 sprigs fresh thyme
- 1 cup turkey stock
- 1 cup leftover turkey gravy
- roast turkey sandwiches, (preferably on highly absorbent hoagie bread with a generous layer of cranberry sauce)
For the turkey jus
Melt the butter in a medium saucepan over medium heat. When it's hot and foamy, add the onions, stir to coat with butter, then cover and let cook for 15 minutes.
Remove the lid, flip the onions so the browned ones are on top and the uncooked ones are on the bottom, replace the lid and cook for another 15 minutes.
Remove the lid, add the peppercorns and thyme as well as a generous pinch of salt, stir well and continue cooking, uncovered, until the onions are evenly caramelized and dark brown (another 10 minutes or so).
Add the turkey stock, stir well and bring to a simmer. Cook for 5 minutes or until stock has darkened in color.
Slowly whisk in the turkey gravy until completely incorporated, then remove from heat and serve hot with turkey sandwiches.