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Ingredients25 m servings 17
Original recipe yields 16 servings (2 cups)
- 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.
Per Serving: 17 calories; 0.9 1.6 0.4 1 136 Full nutrition
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