Monday, November 19, 2007

Sage Orange Gravy

Sage Orange Gravy



Juice from turkey roasting pan (discard giblets, etc.)
1 cup dry sherry (or cider, if you prefer)
1/2 cup flour
2 cups chicken or turkey broth
1/4 cup heavy cream
Optional: Herbs, bacon fat or whatever seasonings you prefer


Separate fat and broth in the pan drippings. (Pour pan drippings juice into a glass. Fat will rise to top)

Pour 1/4 cup of fat into a saucepan.

Pour pan juices back into roasting pan (not the remaining fat). Over low heat, scrape bottom of pan with a wooden spoon to incorporate all the fond (bits and pieces of meat and crunchy stuff) into gravy.

Add dry sherry or cider to roasting pan and stir. Let mixture simmer.

Add flour to saucepan containing fat. Whisk for a few minutes until a roux (a flour fat paste) is formed.

Pour roux into roasting pan, whisking constantly until gravy thickens. Add additional broth, and cream and whisk until gravy thickens.

No comments: