Savory Turkey Gravy

This gravy is slightly more advanced than my easy turkey gravy, but it promises a richer flavor. Why not take your gravy to the next level this year?

Savory Turkey Gravy

1 shallot, minced
4 cloves garlic, smashed
1 sprig rosemary, minced (about 1 tablespoon)
1 sprig thyme leaves, minced (about 1 teaspoon)
1 bay leaf
1 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth

Pour any pan drippings into a cup or small bowl. Put 3 tablespoons of the drippings in a medium saucepan over medium high heat and combine the rest with the stock later. To the pan, add the shallot, garlic, rosemary, thyme, and bay leaf, season with salt and pepper. Cook until shallot is tender, about 3 minutes.

Meanwhile, make a paste with the butter and flour in a small bowl, set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.

Comments

[Kenny]

I agree. I'm tired of canned gravy or watery chicken broth and flour gravy. This sounds crazy good.

[Jeff]

I like to add a little white wine in my gravy. Mmmmmmm

[Rachael Ray]

Oh my gravy!

[Scott]

this recipe was a hit at my Thanksgiving dinner. Thanks a lot!