Fresh Fennel Pan Gravy

Fresh Fennel Pan Gravy

Info

Rating
Calories
225.0
Protein
17.0
Sodium
222.0
Fat
9.0

Description

The technique: Pan juices—the flavorful liquid and crispy bits left in the roasting pan— form the base of this gravy. To prevent lumps, thoroughly whisk in the flour, then gradually add the wine and stock, whisking until smooth. The pay off: Super-roasty flavor.

Ingredients

Pan juices reserved on baking sheet from Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing or pan juices reserved in roasting pan from any other roast turkey
2 1/2 cups (about) Ultimate Turkey Stock or low-salt chicken broth
2 cups 1/4- to 3/8-inch fresh fennel cubes plus 1/4 cup chopped fennel fronds
1/3 cup finely chopped shallot
1/4 cup Pernod (anise-flavored liqueur)
6 tablespoons all purpose flour
1/2 cup dry white wine

Directions

  1. Scrape pan juices and browned bits from baking sheet into 4-cup measuring cup. Spoon off fat; reserve 1/3 cup (or supplement with butter). Add stock to juices to measure 4 cups.
  2. Heat 1/3 cup turkey fat in saucepan over medium heat. Add fennel cubes and shallot. Sauté until browned, about 5 minutes. Remove from heat; add liqueur. Return to heat; stir until liqueur evaporates, about 30 seconds. Whisk in flour. Cook until flour starts to brown, about 1 minute. Gradually whisk in wine, then 4 cups stock mixture. Simmer until gravy coats spoon, about 10 minutes. Add fennel fronds; season with salt and pepper.

Tags

    Sauce Thanksgiving Quick & Easy Low Cal Pernod Fennel Bon Appétit
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