Nov 19, 2007

Pan Gravy

Make this gravy using the drippings that remain in the pan after you've cooked the roast turkey. For additional flavor, add to the finished pan gravy any juices that accumulate on the platter as the turkey rests.

Credit: André Baranowski

MAKES ABOUT 4 CUPS

INGREDIENTS

7 tbsp. of the pan drippings from turkey roasting pan
6 tbsp. flour
⅔ cup dry sherry
4 cups Chicken Stock or turkey stock

INSTRUCTIONS

1. Pour off all but 7 tbsp. of the pan drippings from turkey roasting pan, then set pan on top of stove over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until golden, about 2 minutes.

2. Gradually stir in sherry and stock, scraping browned bits stuck to bottom of pan; then increase heat to medium-high and cook until gravy has thickened slightly, 8–10 minutes. Season to taste with salt and freshly ground black pepper.