Pan Gravy
This gravy is enhanced by white wine and the pan drippings. To make the gravy process less stressful, follow the directions up to the pan drippings and set aside. As the turkey “sits,” resume the gravy and it’ll come together in a matter of minutes. If you are making the Maple-Glazed Turkey, use any extra glaze…or better yet, make another batch for the gravy and omit the white wine!
Giblets and neck bone from turkey
2 pieces of celery with leaves, cut into 2 inch pieces
1 small onion, cut into a eighths
Drippings from the roast pan
¼ cup flour, approximately
½ cup, white wine, optional
Kosher salt and pepper to taste
Place neck bone, giblets, celery and onion in a saucepan with 2 cups of water. Let simmer 1 ½ hours. Strain and retain liquid, discarding vegetables and giblets, set aside.
Heat turkey pan drippings in a sauté pan over medium heat, add a little of the liquid and the flour and whisk for 3-5 minutes until flour is browned (this eliminates the raw flour taste). Stir in the wine (or leftover maple glaze) and a little more of the giblet liquid until the consistency is smooth and thick.
Adjust seasonings and serve with smashed potatoes, Southern Sausage Dressing and turkey.
ALL RECIPES ©ELIZABETH KARMEL 2019