Pan Gravy

Photo: Michael Paul
For leaner turkey gravy, use just some of the fat from the turkey pan drippings and discard the rest. Combine defatted drippings with canned stock, flour, salt and pepper for a thick, rich gravy with a little less fat than usual.

Yield:

8 servings, with leftovers

Recipe from

Nutritional Information

Calcium 7 mg
Calories 83
Caloriesfromfat 1 %
Carbohydrate 4 g
Cholesterol 7 mg
Fat 7 g
Fiber 1 g
Iron 0 mg
Protein 2 mg
Satfat 2 g
Sodium 157 mg

Ingredients

Drippings from the roasting pan
2 14-ounce cans chicken broth
1/3 cup all-purpose flour
Kosher salt
Freshly ground black pepper

Preparation

To make it...

When the turkey is cool enough to handle, move it to a large platter. Spoon 4 tablespoons of fat from the drippings in the roasting pan into a medium saucepan and set aside. Discard any extra fat that remains in the roasting pan. Pour the chicken broth into the roasting pan and place over medium-low heat. Stir to loosen any bits stuck to the pan; remove from heat. Whisk the flour into the fat in the saucepan, then add the contents of the roasting pan to the saucepan. Cook over medium heat, stirring frequently, until the gravy thickens and boils, 5 to 10 minutes. Season with salt and pepper to taste.

To fake it...and save 15 minutes

Open two 12-ounce jars turkey gravy and heat with 2 tablespoons dry vermouth.

Note:

Jane Kirby,

November 2002