Gravy with Roasted Vegetables

Real Simple
Gravy with Roasted VegetablesRecipe
Photo: Mikkel Vang
Makes 6 to 8 servings


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Pan drippings from Classic Roast Turkey
1/3 cup dry white wine (such as Sauvignon Blanc)
2 1/2 cups low-sodium chicken broth
Kosher salt and pepper
Reserved roasted vegetables from the roasting pan


Strain the pan drippings into a fat separator or large measuring cup. Let stand for 10 minutes.

Skim and discard the fat from the surface.

Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and cook for 2 minutes, stirring and scraping to dissolve any bits stuck to the pan. Remove from heat and add it to a food processor along with the pan juices and a third of the vegetables. Puree until smooth and transfer to a medium pot. Working in batches, puree the broth and remaining vegetables and add them to the pot. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Reheat the gravy if necessary and serve.

Created date

December 2007

Nutritional Information

Calories 118
Caloriesfromfat 46 %
Fat 6 g
Satfat 4 g
Cholesterol 15 mg
Sodium 403 mg
Carbohydrate 12 g
Fiber 2 g
Sugars 3 g
Protein 3 g