Recipes
Ingredients
- 2 cups pan drippings from roasted turkey
- 2 tablespoons Lulubelle's unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups turkey stock
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
- 2 teaspoons fresh herbs (rosemary, thyme, sage)
- Pour drippings from turkey roasting pan into 2 cup measuring cup. Allow fat and stock to separate, about 10 minutes.
- Skim ¼ cup fat off the drippings and discard remainder. Add butter if needed to reach ¼ cup. Add fat to a skillet or saucepan over medium heat.
- Once fat starts to bubble, whisk in flour a little at a time to make a roux. Cook roux until thickened and slightly colored.
- Add extra stock to pan drippings to make 2 cups and start whisking into the roux. Stop when desired consistency is achieved. Add extra stock if gravy is too thick. Add salt, pepper, and chopped herbs.
Chef's Narrative
Recipe Substitutions
Add a tablespoon of cream for a richer texture.
Nutrition Facts:
Will vary based on turkey drippings.
Allergens:
Milk, Wheat
Chef's NarrativeRecipe Substitutions
Add a tablespoon of cream for a richer texture.
Nutrition Facts:
Will vary based on turkey drippings.
Allergens:
Milk, Wheat
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Ingredients
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