Turkey Dripping Gravy Recipe Silky PanDrippings My Familys

Name: Turkey Dripping Gravy Recipe Silky PanDrippings My Familys
Ingredients: 1 to 1 1/4 cups (240–300 ml) reserved pan juices with browned bits (fond) from the roasting pan; 1/4 to 1/3 cup (60–80 ml) turkey fat (may be less once separated) — or 2 tablespoons (30 g) unsalted butter if drippings are lean; 2 tablespoons (30 g) unsalted butter OR reserved turkey fat (for the roux/base); 2 tablespoons (16 g) all-purpose flour; 1/2 cup (120 ml) dry white wine or dry sherry (optional; can omit); 2 cups (480 ml) low-sodium turkey or chicken stock; 2 tablespoons (30 ml) heavy cream or crème fraîche (optional); 1 small shallot, finely minced (optional) — about 1 tablespoon (10–15 g); 1 small garlic clove, minced (optional); 1 sprig fresh thyme or 1/2 teaspoon dried thyme; 1 small bay leaf (optional); Kosher salt, to taste (start with 1/4 teaspoon); Freshly ground black pepper, to taste (about 1/4–1/2 teaspoon); 1/4 teaspoon Worcestershire sauce or a splash of soy sauce (optional); 1 teaspoon finely chopped fresh parsley (optional, for freshness); A pat of cold unsalted butter (about 1 teaspoon) to mount and gloss the sauce, if desired; Substitute for gluten-free: 1–2 teaspoons cornstarch mixed with 1–2 tablespoons (15–30 ml) cold water (cornstarch slurry) instead of flour roux

food55.com

Turkey Dripping Gravy Recipe Turn roast juices into a silky restaurantquality gravy Easy deglaze fatskim and makeahead tips for perfect holiday gravy

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Ingredients

1 to 1 1/4 cups (240–300 ml) reserved pan juices with browned bits (fond) from the roasting pan
1/4 to 1/3 cup (60–80 ml) turkey fat (may be less once separated) — or 2 tablespoons (30 g) unsalted butter if drippings are lean
2 tablespoons (30 g) unsalted butter OR reserved turkey fat (for the roux/base)
2 tablespoons (16 g) all-purpose flour
1/2 cup (120 ml) dry white wine or dry sherry (optional; can omit)
2 cups (480 ml) low-sodium turkey or chicken stock
2 tablespoons (30 ml) heavy cream or crème fraîche (optional)
1 small shallot, finely minced (optional) — about 1 tablespoon (10–15 g)
1 small garlic clove, minced (optional)
1 sprig fresh thyme or 1/2 teaspoon dried thyme
1 small bay leaf (optional)
Kosher salt, to taste (start with 1/4 teaspoon)
Freshly ground black pepper, to taste (about 1/4–1/2 teaspoon)
1/4 teaspoon Worcestershire sauce or a splash of soy sauce (optional)
1 teaspoon finely chopped fresh parsley (optional, for freshness)
A pat of cold unsalted butter (about 1 teaspoon) to mount and gloss the sauce, if desired
Substitute for gluten-free: 1–2 teaspoons cornstarch mixed with 1–2 tablespoons (15–30 ml) cold water (cornstarch slurry) instead of flour roux