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Poultry Gravy


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

3 tablespoons unsalted butter
1 carrot, peeled and chopped (1/2 cup)
1 celery stalk, chopped(about 1/2 cup)
1 onion, chopped (about 3/4 cup)

1/4 cup all-purpose flour

2 cups low-sodium chicken broth
2 cups low-sodium beef broth

1 bay leaf
1/4 teaspoon dried thyme

salt and ground black pepper, to taste


Heat butter in saucepan over medium-high heat.


When foaming subsides, add vegetables and cook, stirring frequently until softened and well browned, about 7 minutes.


Reduce heat to medium. Stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes.


Whisking constantly, gradually add broths.


Bring to boil.


Reduce heat to medium-low and add bay leaf, and thyme.


Simmer, stirring occasionally until thickened and reduced to about 3 cups, 20 to 25 minutes.


Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids.


Adjust seasonings with salt and pepper.


Serve hot.


-OR-


We decided to remove just the bay leaf. Then, we mashed the solids and returned them to the gravy.


Pairs Well With


Notes

Fast, delicious, easy and no turkey drippings required! I made this terrific gravy two days before and froze it!! Then, I thawed it on the stovetop and added 1/4 cup of turkey drippings and whisked just to loosen it up before serving.

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