May your stuffing be tasty

May your turkey be plump,

May your potatoes and gravy

Have nary a lump.

May your yams be delicious

And your pies take the prize,

And may your Thanksgiving dinner

Stay off your thighs!

No Lump Gravy

Make gravy while turkey rests. Pour pan juices through a fine-mesh sieve into measuring cup (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.)

Place roasting pan across 2 burners, then add wine and mustard and deglaze roasting pan by bringing to a rolling simmer, stirring and scraping up brown bits, 1 minute. Add stock and pan juices to the deglazed mixture. (if stock is congealed, heat to liquefy).

Use a small strainer to sift the flour into a medium bowl. Slowly add 1 cup of cool stock into the flour, whisking until smooth and lump free. Hot stock can create lumps so make sure stock is cool when adding to flour.

Whisk in the flour mixture to the chicken stock in the roasting pan. Reduce until the mixture thickens. Cook it for a while longer to help the starch in the flour break down and yield a slightly smoother texture. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper to taste.

Dijon Turkey Gravy

2014-04-25 11:41:58

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982 calories

115 g

54 g

23 g

53 g

6 g

1996 g

2758 g

30 g

0 g

15 g

Nutrition Facts

Serving Size

1996g

Amount Per Serving

Calories 982

Calories from Fat 205

% Daily Value *

Total Fat 23g

35%

Saturated Fat 6g

30%

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 11g

Cholesterol 54mg

18%

Sodium 2758mg

115%

Total Carbohydrates 115g

38%

Dietary Fiber 2g

9%

Sugars 30g

Protein 53g

Vitamin A

1%

Vitamin C

6%

Calcium

8%

Iron

28%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1/2 C white wine or dry Marsala
2. 1 Tbs Dijon mustard
3. 7-8 C chicken stock, hold back 1 C to mix with flour
4. Pan drippings, fat separated
5. 1/2 C all-purpose flour

Instructions

1. Make gravy while turkey rests. Pour pan juices through a fine-mesh sieve into measuring cup (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.)
2. Place roasting pan across 2 burners, then add wine and mustard and deglaze roasting pan by bringing to a rolling simmer, stirring and scraping up brown bits, 1 minute. Add stock and pan juices to the deglazed mixture. (if stock is congealed, heat to liquefy).
3. Use a small strainer to sift the flour into a medium bowl. Slowly add 1 cup of cool stock into the flour, whisking until smooth and lump free. Hot stock can create lumps so make sure stock is cool when adding to flour.
4. Whisk in the flour mixture to the chicken stock in the roasting pan. Reduce until the mixture thickens. Cook it for a while longer to help the starch in the flour break down and yield a slightly smoother texture. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper to taste.

beta

calories

982

fat

23g

protein

53g

carbs

115g

more

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