6 to 8 servings.
De-fat turkey pan juices.
De-glaze pan with 1 cup stock and wine.
Add remaining 3 cups stock and bring to a simmer, then transfer to measuring cup.
Melt butter, and flour.
Whist hot stock and simmer until thickened.
Add neck meat, giblets, salt, and pepper. That came from roasting the stock.
This is perfect with the roasted turkey stock. Extra hint add one cup of wine or Marsala to big turkey 30 minutes before done. Your gravy will be amazing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 61 | ||
Calories from Fat: 23 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 6.8mg | 2 % | |
Sodium 678.5mg | 23 % | |
Potassium 7.8mg | 0 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 7.2g | ||
Protein 1.4g | 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: 61
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