Classic Pan Gravy

Classic Pan Gravy Recipe
Becky Luigart-Stayner; Jan Gautro

Start the stock 30 minutes into the turkey's cooking time so everything will be ready at the same time.


2 1/2 cups (serving size: 3 tablespoons)

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

Karen Levin,

Cooking Light

November 2001
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