Making this again for New Years. Used to show 5 stars with 1 review, somehow disappeared so felt obligated to review. Great recipe. You have to love to cook and have the time but well worth it if you do. I use the following recipes (all Cooking Light) for my turkey - Roasted Turkey Stock (Nov 2006), Apple Cider-Brined Turkey with Savory Herb Gravy (for the brine, haven't tried the gravy, Nov 2004), Sausage and Mushroom Stuffing (I do not stuff bird, Nov 2003), and Flaky Dinner Rolls (great anytime, Nov 2005) and this one.
Gravy is an underrated side at the holidays. It adds so much moisture and flavor to the turkey. This recipe is great because you can prepare it a day in advance.
Yield: 12 servings (serving size: 1/4 cup)
More From Cooking Light
Amount per serving
- Calories: 29
- Calories from fat: 75%
- Fat: 2.4g
- Saturated fat: 1.3g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.2g
- Protein: 0.4g
- Carbohydrate: 1.6g
- Fiber: 0.1g
- Cholesterol: 6mg
- Iron: 0.1mg
- Sodium: 63mg
- Calcium: 2mg
- 3 tablespoons all-purpose flour
- 2 tablespoons butter, softened
- 5 cups Roasted Turkey Stock, divided
- 2 teaspoons chopped fresh sage
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Combine the flour and butter in a medium bowl.
- Heat a large saucepan over high heat. Add 2 cups stock; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Add the remaining 3 cups stock; bring to a boil.
- Stir 1 cup stock into flour mixture, stirring with a whisk until smooth. Pour mixture into saucepan; reduce heat to medium-low, and cook until thickened, about 5 minutes. Stir in sage, salt, and black pepper.
Only you will be able to view, print, and edit this note.Add Note