Sage and Bacon Turkey Gravy

Submitted by tiffin

"The bacon fat adds depth to the gravy and requires a good quality applewood smoked bacon, preferrably Hog Wild brand. Sage is a good compliment to garlic or rosemary seasoned turkey."

 

• Ready In: 35mins
• Ingredients: 6
• Yields: 2 cups
• Serves: 4-6

ingredients

• dripping, roasting pan bits and pan juices from 1 roasted turkey
• 2 cups low sodium chicken broth (or homemade giblet broth)
• 4 slices bacon, Hog Wild applewood smoked (about 3.5 ounces)
• 3 tablespoons flour
• 1 1⁄2 tablespoons dry vermouth (or dry white wine)
• 1 tablespoon fresh sage, chopped

directions

1. Pour roasting pan juices into a gravy seperator to remove fat. Taste to make sure that juices are not overly salty and are suitable for use in gravy. (Juices should not taste saltier than canned low-salt chicken broth.).
2. Add juices to a glass measuring cup. Add broth to measure 2 cups. Transfer to a suacepan. (If more than 2 cups of pan juices, boil until reduced to 2 cups liquid).
3. Cook bacon in skillet over medium heat until brown and crisp. Remove bacon (save for another use). Discard all but 2 tablespoons drippings from skillet.
4. Add flour. Whisk over medium heat until roux is golden brown (about 3 minutes).
5. Whisk in broth/juices. Bring to a boil, whisking occasionally. Reduce heat to medium-low.
6. Mix in vermouth and sage. Simmer until thickened (about 10 minutes).
7. Season with salt and pepper.