For perfect gravy, it's important to gradually add good stock into the pan while whisking constantly with a flat whisk, then strain it through a fine sieve.
- Portion size 2 servings
- Credits : Canadian Living Magazine: December 2007
Ingredients
Method
Skim fat from pan juices in turkey roasting pan. Whisk in flour, salt and pepper; cook over medium-high heat, stirring and scraping up brown bits, for 1 minute.Gradually whisk in stock and bring to boil; reduce heat and simmer, stirring, until thickened, about 5 minutes. Strain through fine sieve.
Recipe for Turkey Stock >>
Nutritional facts 125 mL : about
- Sodium 242 mg
- Protein 3 g
- Calories 65.0
- Total fat 4 g
- Cholesterol 10 mg
- Saturated fat 1 g
- Total carbohydrate 3 g
%RDI
- Iron 4.0
- Folate 5.0
- Vitamin A 1.0
