Velvety Gravy
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
No Thanksgiving or Christmas meal would be complete without gravy. And, fortunately, it couldn't be simpler with this not-too-salty, not-too-thin version made with low-sodium chicken broth and dry white wine.
Ingredients
Roasting pan and its contents (from our Herb-Roasted Turkey recipe)
1 c. dry white wine
2 c. low-sodium chicken broth
4 tbsp. unsalted butter
1/3 c. all-purpose flour
Kosher salt and black pepper
Instructions
Remove the vegetables and neck from the roasting pan; discard. Strain the pan drippings into a fat separator. Let it stand for 5 minutes so fat rises to the top. Pour the juices at the bottom into a large (4-cup) measuring cup, leaving the fat behind.
Place the empty roasting pan across two stove burners over medium-high heat. Add the wine and cook, stirring and scraping up any brown bits, 1 minute.
Pour the wine from the roasting pan into the measuring cup with the pan juices. Add enough chicken broth to make 4 cups of liquid.
Melt the butter in a large saucepan over medium heat. Sprinkle the flour over the top and cook, whisking often, until deep brown in color, 4 to 5 minutes.
Gradually whisk in the 4 cups of liquid; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 8 to 10 minutes. Season with salt and pepper. Strain just before serving.
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