Prep 15 mins
Cook 20 mins
BH&G magazine, Nov. 2005 listed to go with some turkey breast recipes in the magazine but I would use it with my turkey which is a basic garlic, salt, pepper, paprika, and oil paste rubbed bird.
- 2 tablespoons butter
- 1 large onion, chopped, about 1 cup
- 3 shallots, chopped, about 2/3 cup
- 1⁄4 teaspoon dried thyme, crushed (or 1 tsp. fresh thyme, snipped)
- 2 tablespoons all-purpose flour
- 1 (14 ounce) can reduced-sodium chicken broth
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
- In a medium saucepan melt butter over medium-high heat.
- Add onions, shallots and thyme; cook, stirring occasionally, for 10-12 minutes or until vegetables are tender and browned.
- Stir in the all-purpose flour; cook and stir 1 minute.
- Add the broth, soy sauce, and the Worcestershire sauce.
- Cook and stir until the mixture comes to a boil; reduce heat to medium .
- Simmer, uncovered, for 8-9 minutes or until slightly thickened.
- Stir in salt and pepper and adjust to taste if necessary.
I was looking for a gravy that was different and gourmet. This gracy perfectly fit the bill. My family raved about it. There was very little left over because they enjoyed it so much. The aroma from this gravy was wonderful. The consistency was excellent as was the color. I will be making this every Thanksgiving. Thank you for the fantastic recipe!
All the adults enjoyed this gravy at our Thanksgiving table. The kids, however, didn't like it. It is easy and most people have these ingredients on hand. I will make this again.
I have made this gravy numerous times since finding it on Recipezaar. It is super easy to make, not intimidating like many gravies, and oh, so flavorful! It has been a huge hit at my past 2 Thanksgiving dinners.