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Gravy With Roasted Vegetables

Thyme-Infused Gravy
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6-8| Hands-On Time: | Total Time:


  • pan drippings from Classic Roast Turkey
  • 1/3 cup dry white wine (such as Sauvignon Blanc)
  • 2 1/2 cups 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.
By November, 2007

Nutritional Information

  • Per Serving
  • Calories 118Calories From Fat 46%
  • Fat 6g
  • Sat Fat 4g
  • Cholesterol 15mg
  • Sodium 403mg
  • Carbohydrate 12g
  • Fiber 2g
  • Sugar 3g
  • Protein 3g
What does this mean? See Nutrition 101 .

Quick Tip

Simple Roast Chicken
Free-range birds have a more robust turkey flavor and substantial texture than coop-raised ones. They tend to be moist but not exceptionally so.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.