Turkey Gravy

The drippings from your roast turkey are the base for this gravy. If you do not have enough turkey fat after straining your drippings, add melted butter to make up the difference.

Step: 1

Pour drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the fat that has risen to the top. Add enough turkey stock to the skimmed drippings to make 8 cups total. Measure 3/4 cup fat.

Step: 2

Heat the reserved fat in a large skillet over medium heat. Whisk in flour and cook until lightly browned, 8 to 10 minutes. Whisk in the turkey stock mixture and sherry. Cook, whisking often, until gravy has thickened and no trace of raw flour taste remains, about 5 minutes. Transfer the gravy to a warmed gravy boat.

Per Serving: 95 calories; protein 0.4g; carbohydrates 1.4g; fat 9.6g; cholesterol 9.8mg; sodium 51.7mg.

One of most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But often you can made a dish do more often .