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.
- Portion size 2 servings
- Credits : Canadian Living Magazine: December 2004
Ingredients
Method
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.
Nutritional facts <b>Per 1/2 cup (125 mL):</b> 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
