Stress-Free Turkey Gravy with Pan Drippings
Gravy can be such a hassle to make properly, especially during the holidays when time is short. This recipe utilizes those oh-so-tasty turkey drippings and takes only minutes to make!
Ingredients
- 75 g (⅓ cup) butter
- 60 g (½ cup) plain flour
- 720 ml (3 cups) turkey stock
- 240 ml (1 cup) turkey drippings
Directions
- Place butter in a medium skillet and melt over medium heat. Gradually whisk in the flour, stirring constantly, until golden brown and aromatic, about 3 to 4 minutes.
- Transfer roux mixture to a plate and allow to cool completely in the refrigerator.
- In a small saucepan, combine broth and drippings. Heat to a gentle simmer and cook for 3 to 4 minutes.
- Carefully pour hot drippings and chilled roux into your Vitamix container.
- Select the lowest setting. Start the machine, slowly increase speed to Variable 10, and blend for 20 seconds.
- Serve immediately.
Nutrition Information
| Serving Size | 60 ml (¼ cup) |
| Amount Per Servings | |
| Calories | 40 |
| Total Fat | 3 |
| Saturated Fat | 2 |
| Cholesterol | 10 |
| Sodium | 200 |
| Total Carbohydrate | 3 |
| Dietary Fiber | 0 |
| Sugars | 0 |
| Protein | 1 |
Stress-Free Turkey Gravy with Pan Drippings is rated
out of
5 by
2.
Rated 1 out of
5
by
Max1 from
It doesn’t work
I made this recipe exactly as instructed. The gravy was watery. Thinking that I may had done something wrong, and because I was curious, I tried it again. It was still watery.
The roux needs to cook into the stock to bind and thicken the gravy. No matter how long you blend it, it will not thicken without heat.
If your gravy ends up lumpy after you cook it, you can put it in the Vitamix to make it smooth. Or you can follow the recipe and then return the blended product to the pot to cook. But I don’t know what you gain by this, as a whisk and a little wrist action is all that you need.
Date published: 2018-11-24
Rated 5 out of
5
by
atim from
Meat Frosting
Absolutely the best gravy- consistency, balance, texture, etc
Date published: 2020-11-26
