Prep 5 mins
Cook 4 mins
Many people grill or deep-fry turkey and don't have pan drippings to jump-start the gravy. This recipe will still give you that homey flavor. Recipe is from Family Circle.
- 3 tablespoons unsalted butter
- 2 (14 1/2 ounce) cans low sodium chicken broth
- 1⁄2 teaspoon Kitchen Bouquet (gravy starter)
- 1⁄3 cup Wondra Flour (for thicker gravy use 1/2 cup)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dried poultry seasoning
- 1⁄8 teaspoon black pepper
- Melt butter in a medium-size saucepan over medium heat about 1 minute, do not brown; add 1 can of the broth; bring to a simmer.
- In large measuring cup or bowl with a pouring spout, whisk remaining can of broth, gravy starter and flour.
- Gradually pour flour mixture into simmering broth while stirring with a wooden spoon to incorporate.
- Add salt, poultry seasoning and pepper.
- Increase heat to medium-high and bring mixture to a full boil.
- Once boiling, cook 3 minutes, until thickened (to test thickness, draw your finger through gravy on back of spoon. If distinct line forms, the gravy is ready).
- Transfer to a gravy boat and serve warm.
I'm not rating this recipe as I have not tried it. I found my copy of this recipe in Family Circle magazine. It the article it says For even richer-tasting gravy, make a simple turkey stock. Ask the butcher for 2-pounds turkey wings. Roast at 450 for 1 hour; transfer to a stockpot. Cover with water; add chopped celery, onion, carrots and 1/2 tsp salt. Bring to a simmer. Cook 30 minutes, then strain out solids. Refrigerate broth; skim off fat. Substitute for canned broth in recipe. The recipe also says 3 steps to great gravy. Heat butter in a med-size saucepan over med-heat until melted but not browned. Gradually add flour mixture to simmering broth, stirring with a wooden spoon to incorporate. To test thickness, draw your finger through gravy on back of spoon. If distinct line forms, the gravy is ready. This recipe sounds so good. Thanks for posting! Christine (internetnut)