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Photo: Mikkel Vang Photo by: Photo: Mikkel Vang

Gravy with Roasted Vegetables

Real Simple NOVEMBER 2007

  • Yield: Makes 6 to 8 servings

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 46%
  • Fat: 6g
  • Saturated fat: 4g
  • Cholesterol: 15mg
  • Sodium: 403mg
  • Carbohydrate: 12g
  • Fiber: 2g
  • Sugars: 3g
  • Protein: 3g
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Gravy with Roasted Vegetables recipe

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