Friday, November 25, 2011
Veggie and Herb-Infused Turkey Gravy
Dripping from bottom of roasting pan
Veggies from Roasting Turkey
A few drops of Kitchen Bouquet
Salt and Pepper to taste
Strain the drippings to separate the vegetables, herbs and the liquid. Separate the fat from the dripping and place the fat into a saucepan. Pick out the herb stems and bay leaves from the vegetables and puree with a immersion blender, add a little broth to loosen it up and set aside.
Heat the fat (we had about 1/2 cup) and add about 1/4 cup of flour slowly incorporating it into the fat. When smooth and bubbly, add the rest of the drippings that were separated from the fat. Then add the vegetable-herb puree. Heat to boiling, add a few drops of Kitchen Bouquet for color. Add salt and pepper to taste.
If gravy is too thin, add a large spoonful of mashed potatoes to the gravy and mix thoroughly. Continue to add mashed potatoes until you reach the right consistency. The mashed potatoes for thickening keeps the gravy from being starchy and it will not thicken up to a big blob of gravy when it cools.
Makes 4-6 cups of gravy. Immensely flavorful and healthier than regular gravy.