Savory Gravy

Savory Gravy
Mikkel Vang
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preparation
30
minutes
cooking
30
minutes
6-8

Ingredients

Pan drippings from Classic Roast Turkey
1/3
cup
dry white wine (such as Sauvignon Blanc)
4
tablespoons
unsalted butter
1/2
cup
all-purpose flour
2 1/2
cups
low-sodium chicken broth
kosher salt and pepper

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 over 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 the cup with the pan juices.
  3. Melt the butter in a large skillet over medium heat. Sprinkle with the flour and cook, stirring constantly, until golden brown, about 5 minutes. Still stirring, slowly add the broth, then the reserved pan juices. Bring to a boil, reduce heat, and simmer until thickened, about 10 minutes. Remove from heat and stir in 1 teaspoon salt and 1/2 teaspoon pepper.
     
Kate Merker
October 2007

Nutritional Information

  • Per Serving
  • Calories 137
  • Fat 9 g
  • Sat Fat 5 g
  • Cholesterol 20 mg
  • Sodium 589 mg
  • Protein 4 g
  • Carbohydrate 10 g
  • Sugar 0 g
  • Fiber 0 g
  • Iron 1 mg
  • Calcium 9 mg
What does this mean? See Nutrition 101.

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