Roast turkey Pan gravy Recipe #12072
Here is a basic, easy to make gravy to go along with roasted chicken or turkey
by Bergy
25 min | 5 min prep
5 Cups of gravy, apprx
- 1 1/2 cups dry white wine (or increase stock and omit the wine)
- 1/2 cup onion, chopped
- 1/2 cup shallot, chopped
- 1/2 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
- 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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5 stars