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Gravy With Roasted Vegetables

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

Ingredients

  • 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

Directions

  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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