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Gravy with Roasted Vegetables

Photo: Mikkel Vang
Yield Makes 6 to 8 servings


  • 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

Nutrition 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

How to Make It

  1. 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.