Perfect Gravy for a Crowd
Our December 2004 issue story, "A Showcase Christmas Dinner," lets you in on some Test Kitchen secrets. Perfect gravy comes from good stock and a few tricks to keep it lump-free.
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 125 mL
1/2 tsp (2 mL) each salt and pepper 2 mL
6 cups (1.5 L) turkey stock or chicken stock
Preparation:
Skim fat from pan juices in turkey roasting pan. Whisk flour, salt and pepper into juices; 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 into warmed gravy boat.
Additional Information
-
Flavourings
Replace 1 cup (250 mL) stock with 1 cup (250 mL) red wine. Or add a splash of bourbon or rye.Whisk in 2 tbsp (25 mL) jelly, such as red currant, apple or sweet red pepper.
Stir in 2 tbsp (25 mL) minced fresh parsley.
Lump-Free Gravy
It is important to gradually whisk stock into pan.Whisk constantly with flat whisk.
Strain gravy through fine sieve.
Source
Canadian Living Magazine: December 2004
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