Sunset Magazines Pan Gravy Recipe

Name: Sunset Magazines Pan Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil $; turkey wing tips and neck $; 4 1/2 cups low-sodium chicken broth $; 1 clove peeled and minced garlic; 1/2 cup all-purpose flour $; 1 cup whipping cream $; $15 Off Your 1st Order With Peapod Today!; Preparation; Pour 2 tablespoons vegetable oil into a 5- to 6-quart pan over medium-high heat. Add turkey wing tips and neck and brown well, 4 to 7 minutes. Add 4 1/2 cups low-sodium chicken broth and bring to a…; While roasted turkey rests, pour pan juices into a 1- to 2-quart glass measure. Skim off and reserve fat. Add turkey wing broth to make 4 cups; if you don't have enough, add water. Return 1/3 cup f…; Note: In nutritional analysis, sodium is N/A.; Note:; Helena Darling, Ashland, OR,; NOVEMBER 2005

Servings: persons

2 tablespoons vegetable oil $
turkey wing tips and neck $
4 1/2 cups low-sodium chicken broth $
1 clove peeled and minced garlic
1/2 cup all-purpose flour $
1 cup whipping cream $
$15 Off Your 1st Order With Peapod Today!
Preparation
Pour 2 tablespoons vegetable oil into a 5- to 6-quart pan over medium-high heat. Add turkey wing tips and neck and brown well, 4 to 7 minutes. Add 4 1/2 cups low-sodium chicken broth and bring to a boil; cover, reduce heat, and simmer about 1 hour. Remove wings and neck.
While roasted turkey rests, pour pan juices into a 1- to 2-quart glass measure. Skim off and reserve fat. Add turkey wing broth to make 4 cups; if you don't have enough, add water. Return 1/3 cup fat (if not enough, add butter) and 1 clove peeled and minced garlic to unwashed roasting pan; set over two medium-hot burners. Add 1/2 cup all-purpose flour and stir until bubbly and smooth. Stir in the 4 cups broth and 1 cup whipping cream; scrape pan sides and bottom to loosen browned bits. Whisk gravy until smooth and boiling, 4 to 7 minutes. Add salt to taste.
Note: In nutritional analysis, sodium is N/A.
Note:
Helena Darling, Ashland, OR,
NOVEMBER 2005

1
Preparation
2
Pour 2 tablespoons vegetable oil into a 5- to 6-quart pan over medium-high heat. Add turkey wing tips and neck and brown well, 4 to 7 minutes. Add 4 1/2 cups low-sodium chicken broth and bring to a boil; cover, reduce heat, and simmer about 1 hour. Remove wings and neck.
3
While roasted turkey rests, pour pan juices into a 1- to 2-quart glass measure. Skim off and reserve fat. Add turkey wing broth to make 4 cups; if you don't have enough, add water. Return 1/3 cup fat (if not enough, add butter) and 1 clove peeled and minced garlic to unwashed roasting pan; set over two medium-hot burners. Add 1/2 cup all-purpose flour and stir until bubbly and smooth. Stir in the 4 cups broth and 1 cup whipping cream; scrape pan sides and bottom to loosen browned bits. Whisk gravy until smooth and boiling, 4 to 7 minutes. Add salt to taste.
4
Note: In nutritional analysis, sodium is N/A.
5
Note:
6
Helena Darling, Ashland, OR,
7
NOVEMBER 2005

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil $, turkey wing tips and neck $, 4 1/2 cups low-sodium chicken broth $, 1 clove peeled and minced garlic, and more.

Yes, Sunset Magazines Pan Gravy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sunset Magazines Pan Gravy

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