Nutritional Info

Nutrition Facts

Serving Size 1 (3492g)

Calories 5583
Calories from Fat 2412 (43%)
Amount Per Serving %DIV
Total Fat 268g 412%
Saturated Fat 86g 430%
Monounsaturated Fat 111.1g
Polyunsaturated Fat 70.9g
Trans Fat 0.0g
Cholesterol 2657.2mg 886%
Sodium 2563.7mg 111%
Potassium 8867.8mg 189%
Total Carbohydrate 6.7g 2%
Dietary Fiber 0.2g 1%
Sugars 0.9g
Protein 670.3g 1341%

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Recipe Description
The triple reduction process used in theis gravy recipe replaces the fat, and no one will ever know.  Feel free to use any vegetables you like, fennel, leeks, shallots or turnips.  Each imparts a different flavor.  Homemade chicken stock is really the secret here, which makes the gravy so rich, you'd swear it contained a stick of butter.
Prep time
30 min
Cook time
3 hr 35 min
Ready In
4 hr 5 min

Ingredients

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Serves To:USMetric
1 Pinch(pn)  kosher (coarse) salt, to taste
1/2 Cup(c)  fresh dill
1/2 Cup(c)  curly leaf parsley
1/2 Cup(c)  dry sherry or dry white wine
4 Cup(c)  homemade chicken stock or reduced sodium broth
1 Clove(clv)  large garlic, coarsely chopped
1   parsnip, cut into 1 inch thick slices
2   ribs celery, cut into 1 inch thick slices
3   chicken giblets and neck (optional)
3   turkey giblets and neck (no liver)
3   large carrots, cut into 1 inch thick slices
1   large onion, coarsely chopped
1 Pinch(pn)  black pepper, freshly ground, to taste

Preparation

While the turkey is roasting, rinse the giblets and neck, and the chicken giblets and necks if using, and place them in a large nonstick saucepan.  Add the onion, carrots, celery, parsnip, garlic, and 1/2 cup of the chicken stock.  Boil uncovered over high heat, stirring often, until the stock has evaporated and the vegetables and giblets brown and stick to the pan, about 15 to 25 minutes.  Repeat this process twice more, using 1/2 cup of the stock each time and scraping to release the browned bits.  This should take 4 to 5 minutes each time.  Remove the pan from the heat and stir in the wine.  Deglaze the pan, scraping up all the crusty brown bits.  Return the pan to the heat and add the remaining stock and the parsley and dill.  Simmer, covered, until the giblets are very tender.  Depending on their size, this will take 2 to 3 hours.  Remove the giblets, and if you wish to add them to the gravy or your stuffing, chop them and set them aside.  Strain the stock through a strainer, pressing hard on the vegetables to extract as much liquid as possible.  Scrape the underside of the strainer and add the strained vegetables to the stock.  Discard the remaining pulp.  Stir the chopped giblets into the gravy if you wish.  The gravy can be served at this point.  Or, for an even richer gravy, while the cooked turkey is resting, remove as much fat from the pan juices as possible, using a turkey baster or a fat separator.  Strain the defatted juices into the gravy (a nice rule of thumb is about one third pan juices to two thirds vegetable gravy).  Add salt and pepper, but only if necessary.  (Reducing the stock three times concentrates the salt.  The pan juices will contain salt from the turkey as well.  If the gravy is too salty, dilute it with water or wine.)

Additional notes

Tip:  The vegetable particles released from the underside of the strainer thicken the gravy.  If you prefer a smoother gravy, puree it, in batches, in a blender with a tightly covered lid.  If you prefer it even thicker, mix 2 tablespoons cornstarch with 2 tablespoons cold water, and add only enough to achieve the desired thickness.  Heat over medium heat until thickened, about 1 minute.

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