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    You are in: Home / Recipes / Roast turkey Pan gravy Recipe
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    Roast turkey Pan gravy

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Bergy's Note:

    Here is a basic, easy to make gravy to go along with roasted chicken or turkey

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    Ingredients:

    Yield:

    Cups of ...

    Units: US | Metric

    • 1 1/2 cups dry white wine (or increase stock and omit the wine)
    • 1/2 cup onion, chopped
    • 1/2 cup shallot, chopped
    • 1/2 cup mushroom, chopped
    • 7 cups vegetable stock (or use chicken stock)
    • chopped chicken giblets (optional)
    • 8 tablespoons water
    • 3 tablespoons cornstarch (more or less depending on how thick you want it)
    • salt and pepper

    Directions:

    1. 1
      Spoon off all but about 4 tbsp of the fat in the roasting pan.
    2. 2
      Make sure you leave all the brown bits.
    3. 3
      Add wine (or some stock if not using wine) the onions, shallots and mushrooms.
    4. 4
      Turn heat to high, stirring and scraping until most of the wine has evaporated, the onion is soft and the bottom of the pan is clean.
    5. 5
      Add the stock and continue to cook for about 10 minutes.
    6. 6
      If you are using giblets put them in for this cooking time.
    7. 7
      Mix cornstarch with the water.
    8. 8
      Turn heat to low and stir in the mixed cornstarch.
    9. 9
      The gravy will start to thicken almost immediately.
    10. 10
      Cook stirring until the gravy has thickened, if you want it thicker mix a bit more cornstarch with water and add stirring and cook for 5 minutes more.
    11. 11
      Season to taste with salt& pepper.

    Ratings & Reviews:

    • on January 06, 2009

      45

      very tasty but I too had to triple the cornstarch to get it to thicken.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 28, 2008

      55

      I used this recipe as the base for the turkey gravy this Christmas. I added additional onion and left off the shallots and mushrooms due to availability of ingredients as well as personal preference. The stock was chicken stock. I did not have a problem with the gravy thickening with the 3 tablespoons of cornstarch. Thanks Bergy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2007

      45

      This was selected out of all the Zaar turkey gravy recipes posted because my Mother should not have flour. The only problem I had was getting it to thicken up using the cornstarch. I had to add at least 3 times the amount to get it thick. I made as posted so not sure what I did wrong. But the flavor was great! I will be making this again next year. Thanks Bergy for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roast turkey Pan gravy

    Serving Size: 1 (769 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 96.6
     
    Calories from Fat 0
    58%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 7.1 mg
    0%
    Total Carbohydrate 10.7 g
    3%
    Dietary Fiber 0.3 g
    1%
    Sugars 1.4 g
    5%
    Protein 0.8 g
    1%

    The following items or measurements are not included:

    vegetable stock

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