Gravy With Roasted Vegetables

Photo by Mikkel Vang
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  • Makes 6-8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 118 calories
    • Calories 46 calories from fat
    • Fat 6 g
    • Sat Fat 4 g
    • Cholesterol 15 mg
    • Sodium 403 mg
    • Protein 3 g
    • Carbohydrate 12 g
    • Sugar 3 g
    • Fiber 2 g


  1. Check pan drippings from Classic Roast Turkey
  2. Check 1/3cup dry white wine (such as Sauvignon Blanc)
  3. Check 2 1/2cups low-sodium chicken broth
  4. Check kosher salt and pepper
  5. Check reserved roasted vegetables from the roasting pan


  1. Strain the pan drippings into a fat separator or large measuring cup. Let stand for 10 minutes. Skim and discard the fat from the surface.
  2. Place the empty roasting pan over 2 burners on medium-high heat. Add the wine and cook for 2 minutes, stirring and scraping to dissolve any bits stuck to the pan. Remove from heat and pour into a food processor, along with the pan juices and a third of the reserved roasted vegetables from the roasting pan. Purée until smooth and transfer to a medium pot. Working in batches, purée the broth and remaining vegetables and add them to the pot. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Reheat the gravy if necessary and serve.