Quick Gravy

Serves 8

Hands-on Time: 15m

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

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Quick Gravy(Continued)

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.

Nutritional Information

Calories   28 ;   Fat   1g ;   Sat Fat   0g ;   Cholesterol   0mg ;   Sodium   834mg ;   Protein   1g ;   Carbohydrate   4g ;   Sugar   0g ;   Fiber   0g ;   Iron   0mg ;   Calcium   1mg

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