Fresh Fennel Pan Gravy

1. 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. 2

   Heat 1/3 cup turkey fat in saucepan over medium heat. Add fennel cubes and shallot. Saute 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.