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Herbed Pan Gravy

October/November 2006

Your rating: None Average: 2.7 (27 votes)

The giblets and neck from a turkey make a great flavorful stock that helps ensure a rich, tasty gravy, but you may substitute more chicken broth if you prefer.



READER'S COMMENT:
"Since I haven't actually tried the recipe yet, I can't give a different rating. Most gravy recipes call for making a roux of flour and fat, because this recipe leaves out the fat doesn't mean you can't make a dry roux. It's always good...

Makes: About 3 cups

Active Time:

Total Time:

Ingredients

  • Giblets and neck from turkey
  • 6 cups water
  • 2-3 cups reduced-sodium chicken broth, divided
  • 1/4 cup all-purpose flour
  • 3/4 cup deglazing liquid, such as white wine, vermouth or brandy
  • 1 tablespoon minced fresh herbs, (optional)
  • Salt, to taste
  • freshly ground pepper, to taste

Preparation

  1. To make giblet stock: Place giblets (except liver), neck and water in a large saucepan. (Reserve the liver for another use or discard.) Bring to a boil over high heat. Reduce heat and simmer, skimming and discarding any foam, for 1 hour. Strain through a fine-mesh sieve.
  2. To make gravy: After removing the turkey from the roasting pan, pour any pan juices and fat into a large glass measuring cup and place in the freezer so the fat rises to the top, about 10 minutes. Skim the fat off with a spoon and discard. (Alternatively, pour the pan juices and fat into a fat separator then pour the defatted juices into a large measuring cup.) Add any accumulated juices from the resting turkey to the defatted pan juices; add the reserved giblet stock plus enough chicken broth so the combined liquids measure 5 cups total.
  3. Whisk 1/2 cup chicken broth and flour in a small bowl until smooth.
  4. Set the roasting pan over two burners on medium-high heat. Add deglazing liquid; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced, about 3 minutes. Add the 5 cups of liquid from Step 2. Increase the heat to high and return to a boil, whisking often and scraping up any remaining browned bits. Boil until reduced to 2 3/4 cups, 8 to 12 minutes. Whisk the reserved broth-and-flour mixture into the roasting pan. Boil, whisking constantly, for 2 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. Stir in herbs, if using. Taste and season with salt (if needed) and pepper.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 1 and refrigerate for up to 4 hours.

Nutrition

Per 3-tablespoon serving: 34 calories; 2 g fat (1 g sat, 1 g mono); 2 mg cholesterol; 2 g carbohydrates; 1 g protein; 0 g fiber; 56 mg sodium; 11 mg potassium.

Exchanges: 1/2 fat


More From EatingWell

Recipe Categories

Servings
8 or more
Main Ingredient
Turkey
Meal/Course
Dinner

Season
Fall
Winter
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
More than 1 hour
Publication
October/November 2006
20 minute dinner recipes
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