Gravy

By Mary Berg
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YIELDS
6 CUPS
TOTAL TIME

Ingredients

  • 6-1/2 cups (1540 milliliters) reduced-sodium chicken broth, divided
  • 1 small yellow onion, unpeeled and roughly chopped
  • Turkey neck and giblets
  • 3 sprigs thyme
  • Turkey drippings from roasting pan
  • 1/4 cup (30 grams) cornstarch
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. Bring six cups (1420 milliliters) broth to a simmer in a medium pot with onion, neck and giblets and thyme. Cover pot and let simmer for two hours. Strain broth through a fine mesh strainer.  Skim all but 1/4 cup (60 milliliters) of fat off drippings in roasting pan, then add stock to roasting pan. Place roasting pan over medium heat and bring it to a simmer.
  2. In a small dish, whisk together cornstarch and remaining broth. While whisking gravy mixture, pour in cornstarch slurry. Continue to whisk and simmer until thick. Strain through a fine mesh strainer. Season with salt and pepper and serve.

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