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Classic Pan Gravy

Becky Luigart-Stayner; Jan Gautro
Yield 2 1/2 cups (serving size: 3 tablespoons)
Start the stock 30 minutes into the turkey's cooking time so everything will be ready at the same time.

Ingredients

  • 4 cups water
  • 1/2 cup parsley sprigs
  • 1 teaspoon black peppercorns
  • 2 medium carrots, each cut into 3 pieces
  • 1 large onion, cut into 8 wedges
  • 1 bay leaf
  • 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
  • Reserved turkey neck and giblets
  • 3/4 cup dry white wine
  • 3 tablespoons all-purpose flour
  • 3 tablespoons reserved turkey drippings
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 20
  • caloriesfromfat 45 %
  • fat 1 g
  • satfat 0.3 g
  • monofat 0.4 g
  • polyfat 0.2 g
  • protein 0.7 g
  • carbohydrate 1.9 g
  • fiber 0.1 g
  • cholesterol 1 mg
  • iron 0.2 mg
  • sodium 118 mg
  • calcium 2 mg

How to Make It

  1. Combine first 8 ingredients in a large saucepan. Bring to a boil. Reduce heat, and simmer over medium-low heat until reduced to 2 1/2 cups (about 1 1/2 hours). Strain the stock through a sieve into a bowl; discard solids.

  2. Bring the wine to a boil in pan until reduced to 1/2 cup (about 3 minutes). Combine flour and turkey drippings in a bowl, stirring with a whisk until smooth. Add to pan; cook over medium heat for 1 minute, stirring constantly. Stir in the strained stock, salt, and ground black pepper; cook over medium heat 15 minutes, stirring occasionally.