Quick Gravy

Classic Gravy and Quick Gravy
Sang An
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preparation
15
minutes
cooking
15
minutes
Serves 8

Ingredients

pan juices from the turkey and roasting pan
4
cups
turkey or chicken broth
1/4
cup
cornstarch
1
teaspoon
kosher salt
1/4
teaspoon
black pepper

Directions

  1. Strain the pan juices into a fat separator or bowl. Let stand for 10 minutes. Skim and discard the fat from the surface; set the juices aside.
  2. In a small saucepan, over medium-low heat, bring the broth and 1 cup of the reserved juices to a boil. Meanwhile, in a small bowl, whisk together the cornstarch and 1/4 cup cold water until no lumps remain. Slowly whisk the cornstarch mixture into the simmering broth. Cook for 1 minute. Remove from heat and season with the salt and pepper. Strain just before serving
  3. Note: If your gravy is too thin: Whisk 2 teaspoons cornstarch into 2 teaspoons cold water, or combine 1 tablespoon room-temperature butter with 1 tablespoon flour to form a paste. Whisk into 4 to 5 cups of barely simmering gravy and cook, stirring constantly, until the gravy thickens. If your gravy is too thick: Add more of the reserved pan juices or warmed turkey or chicken broth, 1 tablespoon at a time. Or try a splash of a flavorful fortified wine, such as Madeira or sherry.

 

Sara Quessenberry and Rori Trovato
October 2006

Nutritional Information

  • Per Serving
  • Calories 28
  • Fat 1 g
  • Sat Fat 0 g
  • Cholesterol 0 mg
  • Sodium 834 mg
  • Protein 1 g
  • Carbohydrate 4 g
  • Sugar 0 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 1 mg
What does this mean? See Nutrition 101.

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