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    You are in: Home / Recipes / Sweet Potato Eggplant Gravy Recipe
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    Sweet Potato Eggplant Gravy

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    45 mins

    20 mins

    Babychops's Note:

    This is the BEST gravy I've ever found, it's labor intensive but OH SO WORTH IT!!! It's from Chef Paul Prudhome's Turducken recipe page...

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    Ingredients:

    Serves: 15

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      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 8-10 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. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Sweet Potato Eggplant Gravy

    Serving Size: 1 (203 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 132.3
     
    Calories from Fat 15
    11%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.4 g
    2%
    Cholesterol 3.8 mg
    1%
    Sodium 432.6 mg
    18%
    Total Carbohydrate 25.8 g
    8%
    Dietary Fiber 1.7 g
    6%
    Sugars 18.1 g
    72%
    Protein 4.0 g
    8%

    The following items or measurements are not included:

    drippings

    Grand Marnier

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