Turkey Gravy without Drippings

• portions: 16 servings
• temps actif: 15 minutes
• temps total: 1 hour 45 minutes

Ingrédients

2 tablespoons olive oil

2 stalks celery (chopped)

1 large onion (chopped)

1 large carrot (chopped, about 1 cup)

3 cloves garlic (smashed and minced)

turkey giblets (heart, liver, turkey neck, chopped)

½ cup dry Marsala wine (or try Sherry or apple juice)

6 cups chicken broth or stock (veggie broth or turkey broth also okay)

1 teaspoon black pepper

2 bay leaves

2 sprigs fresh rosemary (or replace with 1 ½ teaspoons dried rosemary)

2 sprigs fresh sage (Or replace with 1 teaspoon dried sage)

1/2 cup butter (unsalted preferred, salted ok just taste before addig any additional salt)

½ cup all-purpose flour (or replace with gluten-free all-purpose flour)

2 teaspoons apple cider vinegar

salt and pepper to taste

Instructions

For the Turkey Stock

Brown veggies and giblets

Heat the olive oil in a large pan over medium-high heat. Add celery, onion, garlic, carrot, neck and giblets; cook until well browned about 10 minutes.

Deglaze pan

Deglaze the pan with Marsala, Sherry or apple juice, scraping up the brown bits on the bottom, reduce until nearly evaporated.

Add the rest of the ingredients

Stir in the broth, pepper, bay leaves, rosemary and sage sprigs. Reduce heat to low; simmer for 1 hour, covered.

Allow to cool

If making ahead, allow to cool completely, store in refrigerator until ready to use.

Strain into a pot

Once ready to finish the gravy, strain out the veggies and giblets using a fine mesh strainer, be sure to place a pot or bowl under your strainer.

Use turkey drippings

Discard veggies and giblets, reserve stock, should be about 3-4 cups, you'll want a total of about 4 cups, if necessary use drippings from turkey to attain 4 cups, or chicken or turkey stock.

For the gravy

Make a roux

Melt the butter in a large saucepan over medium heat. Whisk in flour; cooking 1-2 minutes. Works great with Gluten Free AP flour too.

Whisk in broth

Whisk in reserved 4 cups turkey broth slowly, whisking until thick and smooth. Bring mixture to boil; cook 2 minutes. Reduce heat to low and cook for 10 minutes.

Add seasonings

Whisk in vinegar and adjust seasonings with salt and pepper.

Serve

Pour into gravy boat or bowl with ladle, serve immediately. If too thick, heat and add additional stock to thin to desired consistency.

Nutrition

• Calories: 114 kcal
• Lipides Totaux: 8 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 4 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 15 mg
• Sodium: 81 mg
• Glucides Totaux: 7 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 1 g
• Protéines: 2 g