So here's my final installment of my Good Frickin Cookin Thanksgiving trilogy... THE GRAVY!!! I mean, c'mon, what's better than turkey and dressing topped with an awesome gravy? (hmm, now that I think of it, garlic mashed potatoes underneath that gravy doesn't sound bad...). Well, anyway, this gravy uses the pan drippings, butter, wine, and most of the same herbs used to make the turkey. A nice, thick, rich sauce that is truly the elixir of the gods. I hope you'll give it a try! Happy Frickin Thanksgiving!!!
2 tbsp. unsalted butter
4 tbsp. pan drippings
4 tbsp. flour
low sodium chicken broth (enough to make 3 cups when added to remainder of pan drippings)
1/8 tsp. thyme
1/8 tsp. sage
1/4 tsp. rosemary
1/2 cup wine (any kind, but I like white best)
kosher and cracked black
2 tbsp. unsalted butter
4 tbsp. pan drippings
4 tbsp. flour
low sodium chicken broth (enough to make 3 cups when added to remainder of pan drippings)
1/8 tsp. thyme
1/8 tsp. sage
1/4 tsp. rosemary
1/2 cup wine (any kind, but I like white best)
kosher and cracked black
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