Try this Turkey gravy recipe, or contribute your own.
Suggest a better descriptionPrep Time: 10 minutes • Cook Time: 10 minutes • Serves 8-10
Place the roasting pan with the pan drippings on the stove top over medium-high heat. Pour in ¾ cup (6 fl oz/180 ml) water and bring to a brisk simmer, stirring with a whisk to scrape up any browned bits on the pan bottom. Simmer until the liquid is slightly reduced, about 1 minute. Carefully strain the contents of the pan through a fine-mesh sieve into a heatproof bowl or a fat separator and set aside. If the drippings are in a bowl, spoon off as much fat from them as possible.
In a saucepan pan over medium heat, melt the butter. When it bubbles, add the flour and cook, whisking constantly, until the flour is golden brown, 2-3 minutes. Slowly whisk in the degreased drippings from the bowl or from the fat separator, leaving the fat behind in the separator, if using. Whisk in the stock and the demi-glace, if desired, and cook, stirring constantly, until the gravy is smooth and thick enough to coat the back of a spoon 2–3 minutes. Stir in the sherry, if desired, and season with salt and pepper.
Pour the gravy into a warmed gravy boat for serving.
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Serving Size: 1 (99g) | ||
Recipe Makes: 1 | ||
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Calories: 433 | ||
Calories from Fat: 313 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.8g | 46 % | |
Saturated Fat 21.9g | 110 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 91.6mg | 28 % | |
Sodium 1467.7mg | 51 % | |
Potassium 66.7mg | 2 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 20.2g | ||
Protein 2.7g | 4 % | |
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: 433
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