Brandy-Laced Gravy
10
- Prep Time10 min
- Total Time10 min
- Makes3 cups (750 mL)
(Photo: iStock)
A hint of brandy kicks this classic turkey gravy up a notch.
Ingredients
turkey giblets, and neck
2 cups chicken broth
3 bay leaves
1 onion, chopped
1/4 cup all-purpose flour
1/3 cup brandy, see tip, below
Instructions
While turkey is roasting, coarsely chop giblets, then place with neck in a saucepan. Add broth, bay leaves and onion. Cover and simmer, 30 min. Strain and save liquid.
Remove turkey from pan. Skim and discard fat from pan juices. Place pan over 2 burners or pour juices into a large saucepan. Bring to a boil over medium-high heat. Then, whisking constantly, sift in flour a little at a time. Continue whisking until smooth and thick, 2 min. Then gradually whisk in giblet broth and brandy. Reduce heat to medium. Stir frequently, uncovered, until as thick as you like, 8 to 12 min. Taste and add pinches of salt and pepper or more brandy, if you wish.
Kitchen tip
If you don't want to add brandy, increase chicken broth by 1/3 cup (75 mL).
Nutrition (per serving)
Calories 141, Protein 1.7g, Carbohydrates 2.1g, Fat 12.6g, Sodium 178mg.
This gravy is the perfect pairing for our five-herb turkey recipe.
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