Whitesburg KY
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Use turkey drippings for a great pan gravy



Pan Gravy Start to finish: 15 minutes Makes about 3 cups Drippings from roasting a turkey Butter, melted (as needed) 1/2 cup white wine 2 cups low-sodium turkey or chicken broth or stock 3 to 4 tablespoons Wondra (instant) flour Kosher salt and ground black pepper

Carefully transfer the turkey drippings from a roasting pan into a measuring cup. Do not scrape or clean the pan. Allow to sit for 5 minutes to settle. Once the drippings have settled, measure out 1/2 cup of the fat (that will be the top layer in the cup). If you have more than 1/2 cup fat, pour some off and discard. If you do not have enough, add butter to make the difference.

Return the 1/2 cup fat and all the liquid drippings to the roasting pan and set the pan over medium heat (you likely will need to use 2 burners). Add the white wine and scrap the bottom of the pan with a wooden spoon to loosen any browned bits.

Whisk in the broth or stock and bring to a simmer, whisking continuously. Sprinkle in the Wondra flour, continuing to whisk, and cook over medium heat until thickened, 2 to 3 minutes. Season with salt and pepper. If desired, before serving strain through a mesh strainer.

Nutrition information per 1/4 cup: 90 calories; 70 calories from fat (78 percent of total calories); 8 g fat (3.5 g saturated; 0 g trans fats); 15 mg cholesterol; 280 mg sodium; 2 g carbohydrate; 0 g fiber; 0 g sugar; 0 g protein.



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