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Bourbon Gravy Recipe

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This recipe for Bourbon Gravy, by , is from The Moreland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Moreland
Added: Saturday, November 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Roasting pan with turkey drippings, neck and giblets
1 cup dry white wine, such as Sauvignon Blanc
1/2 cup all all-purpose flour
2 cans reduced-sodium chicken broth
1/4 cup bourbon
1/4 cup heavy cream
coarse salt and ground pepper

Directions:
Directions:
©Discard neck; coarsely chop giblets, and return to roasting pan. Place pan on stove across two burners (if using a disposable roasting pan, scrape contents into a medium saucepan). Bring drippings to a boil over medium-high; cook, scraping up browned bits, until liquid is brown and syrupy, 8-10 minutes (if bottom of pan is about to scorch, lower heat).
Add wine, and cook, stirring constantly, until very syrupy, 8-10 minutes. Add flour, and cook, stirring, until incorporated, about 1 minute. Gradually add broth, then 2 cups of water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, about 5 minutes.
Stir in bourbon; cook 2 minutes. Remove pan from heat; stir in cream. (If gravy is too thick, add water as necessary.) Pour gravy through a fine-mesh sieve into a medium saucepan; discard solids. Season with salt and pepper and keep warm; whisk before serving

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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