Holiday Turkey Gravy

Holiday Turkey Gravy

4
cynjne 18

"This unique turkey gravy is rich and delicious. Make the stock while your bird roasts; then as it rests, prepare the gravy. My family looks forward to this specialty every year."

Ingredients 3 h 35 m {{adjustedServings}} servings 398 cals

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 36.2 g
  • 56%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. While the turkey is roasting, place the giblets, turkey neck, and clipped turkey wing tips into a large saucepan with the carrots, celery, water, and chicken stock. Bring to a boil over medium heat, skim off any foam that forms on the top, reduce heat to low, and simmer the stock for 3 hours. Strain the stock, skim off the fat, and set aside. There should be about 4 cups of stock.
  2. Skim off and discard all but 1/4 cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat. Whisk in the flour, then cook and stir the flour mixture until it becomes pale golden brown, about 5 minutes. Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the red currant jelly. Simmer for 10 more minutes. Season to taste with salt and black pepper.
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Footnotes

  • Editor's Notes
  • This recipe assumes that the turkey will produce about 1 1/2 cups of drippings after skimming. Actual amount may vary.
  • The nutrition data for this recipe includes the full amount of the stock ingredients. The actual amount of the ingredients consumed will vary. The nutrition data also includes the full amount of fat from the pan drippings, although the recipe calls for partially skimming the fat.
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Reviews 4

  1. 4 Ratings

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cynjne
9/15/2010

As the author of this recipe, I would like to point out that the stated 5 cup yield is a bit of a stretch. To ensure the full flavour is achieved it might be wise to not overly dilute. If possible use chicken stock rather than water should you decide to do so. Any extra liquid above what the recipe calls for should be added in small quantities. Taste as you go. I hope you like it. Enjoy!

Brit
12/1/2010

This took a long time to make but it was so worth it. I made this for thanksgiving and it was a hit. I added shallots to the mix which made it less sweet. Very rich flavor and a darker gravy which is delish in my opinion.

hollyglightly
12/3/2010

Excellent. Substituted real chicken broth, tasted divine! Easy, too!