Turkey Gravy

• Meat

  • 1 cup Defatted turkey drippings
  • 3 tbsp From turkey drippings, fat
  • 3 1/4 cups Turkey stock

• Produce

  • 2 Bay leaves
  • 1 Carrot
  • 1 Celery, rib
  • 4 sprigs Thyme, fresh
  • 1 tsp Thyme, fresh
  • 1 Yellow onion (about 1 cup, small

• Baking & Spices

  • 11 tbsp Flour
  • 1 Salt and pepper

• Beer, Wine & Liquor

  • 1/4 cup Holland house sherry cooking wine

Found on foodfolksandfun.net

Description

Ingredients

• 3 Tablespoons fat from turkey drippings (see step 1 below or cook’s note for substitution)
• 1 small yellow onion (about 1 cup), small dice
• 1 carrot, small chop
• 1 celery rib, small chop
• 4 sprigs fresh thyme
• 6 Tablespoons all-purpose flour
• 1 cup defatted turkey drippings (see step 1 below or cook’s note for substitution)
• 5 Tablespoons all-purpose flour
• 3 ¼ cups Turkey Stock
• ¼ cup Holland House Sherry Cooking Wine
• 2 bay leaves
• salt and pepper
• 1 teaspoon chopped fresh thyme

Directions

• After turkey comes out of oven, strain drippings from bottom of pan through fine-mesh strainer, discarding solids. Let liquid sit 15 minutes, then scrape fat from surface of liquid. Keep 3 tablespoons of turkey fat, and reserve turkey drippings.
• In large saucepan over medium heat add turkey fat until just shimmering. Add onion, carrots, celery and thyme sprigs; stir frequently and cook until vegetables are softened and edges of onions begin to brown, about 5-6 minutes.
• Sprinkle flour over vegetables and cook, stirring constantly, until flour is absorbed into liquid and turns light golden brown, about 1-2 minutes. Whisk in reserved defatted turkey drippings and cook, whisking constantly, until thickened, about 30-60 seconds. Whisk in stock, and then whisk in wine until combined. Add bay leaves, and bring to simmer, and simmer until thickened and glossy, about 10 minutes. Season gravy with salt and pepper to taste. Pour through fine-mesh strainer over medium-sized bowl, and discard solids. Stir in chopped thyme, and pour gravy into serving dish. Serve.