Gravy With Roasted Vegetables

Thyme-Infused Gravy
Mikkel Vang
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pan drippings from Classic Roast Turkey
dry white wine (such as Sauvignon Blanc)
2 1/2
low-sodium chicken broth
kosher salt and pepper
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.


Kate Merker
October 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 46 %
  • Fat 6 g
  • Sat Fat 4 g
  • Cholesterol 15 mg
  • Sodium 403 mg
  • Carbohydrate 12 g
  • Fiber 2 g
  • Sugar 3 g
  • Protein 3 g
What does this mean? See Nutrition 101.

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