Wonderful gravy to serve with a terrific turkey at Thanksgiving.

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
16
Yield:
2 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat turkey fat in a medium saucepan. Saute shallot until softened, 3 to 5 minutes. Add flour; mix well and cook, stirring constantly, until lightly browned, 3 to 4 minutes. Stir in turkey stock and chicken broth slowly. Bring to a simmer. Cook, stirring constantly, until gravy thickens slightly. Add chives, thyme, and sage and serve hot.

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Cook's Note:

After roasting your turkey, strain drippings into a bowl. Set the bowl in a larger bowl of ice water so fat rises to the top. Skim off 1 tablespoons; discard the rest. Reserve the defatted stock for making the gravy.

Nutrition Facts

17 calories; protein 0.4g; carbohydrates 1.6g; fat 0.9g; cholesterol 1.4mg; sodium 135.7mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
10/01/2018
Excellent! I actually made this as a dipping sauce for potato wedges. A poutine type theme if you will. I had fresh sage but chose not to use it because of what I was using it for. Thyme and chives alone worked great with the potato. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/01/2018
Excellent! I actually made this as a dipping sauce for potato wedges. A poutine type theme if you will. I had fresh sage but chose not to use it because of what I was using it for. Thyme and chives alone worked great with the potato. Read More
Rating: 5 stars
12/03/2020
I cheated and used jars of store bought gravy but added the spices and onions from this recipe! It was fabulous! Read More
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