Turkey GravyCuisine: Meat Category: Poultry Servings: 12 Ingredients:1 small carrot , peeled and chopped into rough 1/2-inch pieces (about 1/2 cup)1 small rib celery , chopped into rough 1/2-inch pieces (about 1/2 cup) 1 small onion , chopped into rough 1/2-inch pieces (about 3/4 cup) 3 tablespoons olive oil 1/4 cup unbleached all-purpose flour 2 cups low-sodium chicken broth 2 cups low-sodium beef broth 1 bay leaf 1/4 teaspoon dried thyme 5 whole black peppercorns Instructions:1. In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses. 2. Heat oil in large heavy-bottomed saucepan over medium-high heat; add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes. 3. Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot. NOT TRIEDClick Here To Return To The Recipe List This Page Generated By: |