Herbed Turkey Gravy

Prep time: 10min
Total time: 30min
Makes: 3 cups (750 mL)
¼ cup +
roast turkey pan drippings
60 mL +
1 ¾ cups
reduced sodium chicken broth
425 mL
1 can
Compliments Turkey Gravy
284 mL
3
bay leaves
2
shallots, minced
1 tbsp
finely chopped fresh rosemary
15 mL
1 tbsp
finely chopped fresh thyme
15 mL
1/4 cup
finely chopped fresh parsley
60 mL
1 tbsp
Worcestershire sauce
15 mL
1/4 tsp
each salt and pepper
1 mL
Per serving (2 tbsp/30mL):
calories
10
fat
0.5 g
saturated fat
0.2 g
carbs
1 g
protein
0.5 g
sodium
115 mg

Directions

  1. Strain drippings into measuring cup. Skim off and discard fat. (Note: The quantity of drippings can vary greatly depending on size of turkey.) Use enough chicken broth to top up drippings to 2 cups (500 mL) liquid. Pour into a medium saucepan.

  2. Stir in canned gravy, bay leaves, shallots, rosemary and thyme. Bring to a boil, then immediately reduce to a simmer over medium-low heat. Cook about 15 min., until thickened to desired consistency. Check that gravy registers 74˚C (165˚F) on an instant-read thermometer. Remove bay leaves.

  3. Stir in parsley, Worcestershire sauce, salt and pepper just before serving.

Tip

Canned gravy is an easy way to thicken pan gravy instead of adding a flour slurry.