carton (32 oz.) College Inn® Chicken or Turkey Broth, divided
Serving Size: 1 (60) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 208 g79 %
Total Fat 23.2 g35 %
Saturated Fat 14.6 g73 %
Cholesterol 61 mg
Sodium 208.4 mg
Dietary Fiber 0.7 g2 %
Sugars 0.6 g2 %
Protein 2 g
Melt butter in a large saucepan over medium-high heat. Cook onion, celery and thyme until vegetables are very soft and golden brown, about 5 minutes.
Stir in flour and cook until just beginning to brown, stirring constantly, about 3 minutes.
Gradually stir in 2 cups broth. Cook, stirring frequently with a whisk, until thickened and smooth, about 3 minutes; cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.
When turkey is finished roasting, remove from pan to let rest. Skim fat from pan drippings. Add turkey pan drippings to refrigerated gravy base in a medium saucepan; heat over medium heat, stirring frequently. Add reserved broth ¼ cup at a time until desired thickness. Simmer until heated through and serve.
VARIATION: To make Mushroom-Wine Gravy, prepare recipe as directed, except add 1 cup finely chopped mushrooms and 2 tablespoons dry red or white wine when cooking onion and celery and substitute sage for thyme, if desired.