Foolproof Gravy
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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.
Servings: 8 cups (2 L)
Ingredients:
| Nutritional Info | |
| Per 1/2 cup | - |
| 125 mL : about | - |
| cal | 65 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | trace |
| chol | 10 mg |
| sodium | 242 mg |
| % RDI: | - |
| iron | 4% |
| vit A | 1% |
| folate | 5% |
Suggested Recipes
-
1/2 cup (125 mL) all-purpose flour
1/2 tsp (2 mL) salt and pepper
6 cups (1.5 L) turkey stock (recipe link below) or sodium-reduced chicken stock
Preparation:
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 >>
All about turkey: Get more turkey recipes, tips and advice in our All-Important Turkey page>>
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 >>
All about turkey: Get more turkey recipes, tips and advice in our All-Important Turkey page>>
Source
Canadian Living Magazine: December 2007
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