Orange-Rosemary Gravy

Orange-Rosemary Gravy
Jose Picayo
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Hands-On Time
20
minutes
Total Time
30
minutes
Serves 8

Ingredients

Roasting pan and its contents from Orange-Rosemary Roasted Turkey
1
cup
dry white wine
1 to 3
cups
low-sodium chicken broth
4
tablespoons
butter (1/2 stick)
1/3
cup
all-purpose flour
kosher salt and black pepper

Directions

  1. Discard the carrots and onions from the roasting pan; reserve the roasted oranges. Strain the pan drippings into a large measuring cup or bowl. Let stand for 5 minutes, then skim off and discard the fat. (Alternatively, use a fat separator.) Squeeze the juice of the roasted oranges into the cup of skimmed drippings.
  2. Place the empty roasting pan over 2 burners. Add the wine and cook over medium-high heat, scraping up the bits stuck to the pan, 1 minute. Pour the liquid into the skimmed drippings and add enough broth to make a total of 4 cups of liquid.
  3. Melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking, until golden brown, 4 to 5 minutes. Whisk in the broth mixture and bring to a boil. Reduce heat and simmer until thickened, 8 to 10 minutes. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Strain, if desired, before serving.
Kate Merker
November 2009

Nutritional Information

  • Per Serving
  • Calories 111
  • Fat 7 g
  • Sat Fat 4 g
  • Cholesterol 18 mg
  • Sodium 265 mg
  • Protein 2 g
  • Carbohydrate 8 g
  • Fiber 0 g
What does this mean? See Nutrition 101.

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