Roast turkey Pan gravy

Recipe by Bergy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins

INGREDIENTS

Nutrition
  • 1 12
    cups dry white wine (or increase stock and omit the wine)
  • 12
    cup onion, chopped
  • 12
    cup shallot, chopped
  • 12
    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
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DIRECTIONS

  • Spoon off all but about 4 tbsp of the fat in the roasting pan.
  • Make sure you leave all the brown bits.
  • Add wine (or some stock if not using wine) the onions, shallots and mushrooms.
  • 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.
  • Add the stock and continue to cook for about 10 minutes.
  • If you are using giblets put them in for this cooking time.
  • Mix cornstarch with the water.
  • Turn heat to low and stir in the mixed cornstarch.
  • The gravy will start to thicken almost immediately.
  • 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.
  • Season to taste with salt& pepper.
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