• Gravy:
  • ½ cup chopped shallots
  • ¼ cup olive oil
  • 1 cup pancetta, diced
  • ½ cup all purpose flour
  • 6 cups Shortcut Turkey Stock
  • 2 cups dry white wine
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh sage


Scrape juices and browned bits from roasting pan into large glass measuring cup. Spoon off fat. Reserve 2 tablespoons. Heat 2 tablespoons reserved fat in large saucepan over medium-high heat. Add pancetta; sauté until beginning to crisp, about 5 minutes. Add shallots; sauté 1 minute. Reduce heat to medium. Add flour; whisk until golden, about 4 minutes. Whisk in 3 cups stock, wine, and degreased pan juices. Bring to boil, whisking. Cook to desired consistency, about 5 minutes. Whisk in rosemary and sage; season to taste with salt and pepper.



MacGourmet downloadPancetta-sage Gravy. To import, drag image to your MacGourmet recipe box.


Bon Appétit


Yield: 1 cup