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.

How to Make It

Step 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.

Step 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.

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