Zinfandel Gravy

Time: 2 hours.
Serves 18 (makes 6 cups)


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Giblets and neck from a 16- to 18-lb. turkey
2 large onions, quartered
2 large carrots, cut into chunks
1 cup sliced celery
4 1/2 cups reduced-sodium chicken broth, divided
2 3/4 cups Zinfandel, divided
2 strips (each 3 in.) orange zest
1/2 teaspoon freshly ground black pepper
1/2 cup cornstarch


1. In a 5- to 6-qt. pan, combine giblets, neck, onions, carrots, celery, and 1/2 cup broth. Cook, covered, over medium-high heat, 20 minutes. Uncover; cook over high heat, stirring often as liquid evaporates, until giblets and vegetables are browned and browned bits stick to pan, 5 to 8 minutes. Add another 1/2 cup broth and stir to loosen browned bits. Cook and brown, uncovered, as before.

2. Add remaining 3 1/2 cups broth, 2 cups Zinfandel, the orange zest, and pepper to pan. Cover and simmer over low heat for 1 to 1 1/2 hours.

3. Add apple mixture from cavity of Wine-Smoked Turkey; bring to a boil. Lower heat and simmer, covered, 5 minutes.

4. Pour broth mixture through a fine strainer into a bowl. Discard contents of strainer. Measure broth; if needed, add enough turkey pan juices to make 5 1/2 cups. In pan, mix cornstarch with 1/4 cup water and remaining 3/4 cup wine. Stir in broth mixture and cook, stirring, over high heat until boiling, about 5 minutes. Season with salt to taste.

Note: Nutritional analysis is per 1/3-cup serving.

Created date

October 2008

Nutritional Information

Calories 34
Caloriesfromfat 5 %
Protein 1.8 g
Fat 0.2 g
Satfat 0.0 g
Carbohydrate 6.1 g
Fiber 0.0 g
Sodium 163 mg
Cholesterol 3.8 mg