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Suggest a better descriptionDuring the final hour of roasting the turkey add the mirepoix to the roasting pan. When the turkey is done, remove it from the roasting pan. Carefully pour the juices from the roasting pan into a fat separator. Save 6 ounces of fat and discard the rest. Transfer the broth to a large measuring cup and add store bought stock if necessary to create 6 cups. Place roasting pan over two burners and brown the mirepoix. Deglaze the roasting pan with a little broth. Make a blonde roux by combining the 6oz of fat with 6 ounces by weight(1/2 cup packed) flour in a sauce pan. Cook until it begins to turn a light blond color. Slowly add the 6 cups of stock and the mirepoix to the roux. Simmer for 15 -20 minutes then strain to remove mirepoix. Season to taste with salt/pepper
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Serving Size: 1 Serving (2610g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5353 | ||
Calories from Fat: 4161 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 462.4g | 617 % | |
Saturated Fat 206.2g | 1031 % | |
Monounsaturated Fat 197g | ||
Polyunsanturated Fat 37.7g | ||
Cholesterol 502.9mg | 155 % | |
Sodium 4996.6mg | 172 % | |
Potassium 2526.4mg | 66 % | |
Total Carbohydrate 253.7g | 75 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 247.1g | ||
Protein 45.2g | 65 % | |
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: 5353
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