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Turkey Pan Gravy Recipe

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This recipe for Turkey Pan Gravy is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Tbsp reserved fat from roasted turkey
⅓ cup small dice carrots
⅓ cup small dice celery
⅔ cup small dice onion
2 tsp minced garlic
⅓ cup all-purpose flour
½ cup dry white wine
4 cups reserved chicken stock, cooled
Roasted turkey neck
4 sage leaves
3 sprigs of thyme
Salt and pepper to taste
2 Tbsp cold butter
Directions:
Directions:
Place a 2-quart saucepan over medium heat, add reserved fat to the pan.
Once oil is hot, place carrots, celery & onion to pan; saute, stirring often for 4-5 min.
Add garlic to pan; continue to cook for 30 seconds.
Sprinkle flour over the mirepoix; stir to form a roux.
Continue to stir & cook roux until a blonde color, about 5 minutes.
Pour white wine over roux, once absorbed, about 30 seconds, add cooled chicken/turkey stock.
Raise heat to med-high, use a spoon or whisk to incorporate the stock with the roux.
Bring sauce to a boil, and reduce the heat to med-low.
Add roasted turkey neck, sage & thyme to sauce; cook, stirring often, 20-25 minutes.
Be sure to skim fat that may rise to the surface.
When sauce has cooked, strain it through a fine mesh sieve into a clean warm bowl, and season lightly with salt & pepper.
Add the butter to the sauce, and stir to incorporate it smoothly into the sauce.
Serve the sauce warm alongside the roasted turkey.

 

 

 

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