- 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
ingredients
directions
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. |
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