Pan gravy from the turkey, jazzed up with a little wine. Delicious!
Source: Woman's Day Magazine
Pour pan drippings into a fat separator or 4-cup measuring cup. Spoon off as much fat as possible. Place empty roasting pan across stove burners on medium high. Add wine and cook 1 minute, scraping up any browned bits. Pour wine mixture into the measuring cup with the pan juices. Add enough chicken broth to equal 4 cups liquid. In a large saucepan, melt the butter. Add flour and whisk until deep brown, 4-5 minutes. Gradually whisk in the liquid and bring to a boil. Add rosemary, reduce heat, and simmer until thickened, about 8-12 minutes. If necessary, season with salt and pepper.
This is the best gravy I have ever had, and my guests raved about it. I made it with thyme instead of rosemary and it was still divine.
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Serving Size: 1 Serving (29g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 38 | ||
Calories from Fat: 22 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5.9mg | 2 % | |
Sodium 145.1mg | 5 % | |
Potassium 40.3mg | 1 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.2g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 38
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