In search of gravy!

[natalia]

Hi! Last year I made the gravy that CL had listed online in the Thanksgiving section. I cannot find it anywhere and it was soooooo good that I really want to make it again this year. It had white wine in it. Anyone remember which one this is? Have the recipe handy? Thanks so much for your help!

Natalia

[valchemist]

is this it?

Classic Pan Gravy

This classic gravy begins with a stock that cooks until it's reduced to intensify the flavors. This is a sub-recipe to Roast Turkey with Classic Pan Gravy.


Ingredients
4 cups water
1/2 cup parsley sprigs
1 teaspoon black peppercorns
2 medium carrots, each cut into 3 pieces
1 large onion, cut into 8 wedges
1 bay leaf
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
Reserved turkey neck and giblets
3/4 cup dry white wine
3 tablespoons all-purpose flour
3 tablespoons reserved turkey drippings
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


Directions
Combine first 8 ingredients in a large saucepan. Bring to a boil. Reduce heat, and simmer over medium-low heat until liquid is reduced to 2 1/2 cups (about 1 1/2 hours). Strain the stock through a sieve into a bowl; discard solids.
Bring the wine to a boil in pan, and cook until reduced to 1/2 cup (about 3 minutes). Combine flour and turkey drippings in a bowl, stirring with a whisk until smooth. Add to pan; cook over medium heat for 1 minute, stirring constantly. Stir in the strained stock, salt, and ground black pepper; cook over medium heat 15 minutes, stirring occasionally.


Preparation Time: 17 minutes

Cooking Time: 108 minutes

Servings/Serving Size: Yield: 2 1/2 cups (serving size: about 3 tablespoons).


Nutrition Facts (per Serving):
20 calories; 1.9 g carbohydrates; 1 mg cholesterol; 1 g fat; 118 mg sodium; 0.7 g protein; 2 mg calcium; 0.2 mg iron; 0.1 g fiber

[natalia]

Yes! This is it! Thank you valchemist! :-)

My family will be very happy...

[jellyben]

I am a complete gravy novice here, so bear with me. Can I boil up the stock for the gravy the night before and then reheat it before adding it to the drippings? I hate to add one more thing to the list of thingsd to make on Thursday morning, but that gravy sounds good!

Karen

[kcdig]

Karen
Not only can you make your stock the night before, you can make the gravy! We didn't believe this until we tried it.

We make the gravy (using chicken stock that has been reduced, and sometimes making a semi-dark roux) on Tuesday. It rests in the fridge until the turkey is nearly done. The gravy thickens slightly over the next day or so. Or perhaps we just make it a bit thick. Then it goes in the pot and is slowly heated.

When the turkey comes out of the oven, the pan in de-glazed wit water, wine, whatever is handy. These juicy, concentrated bits are added to the gravy.

It is a great stress reducer. There are always so many things to do at the last minute. Oh yes, including relaxing for the dinner. This is just one less thing and I think the gravy is better for the resting.

kcd