White Wine and Rosemary Gravy - joe-possum/recipes GitHub Wiki

INGREDIENTS

• Reserved pan and contents from roast turkey.
• 8 oz dry white wine
• 16 oz chicken stock
• 4 tbsp. (1/2 stick) unsalted butter
• ⅓ c. all-purpose flour
• 2 sprigs rosemary
• Kosher salt and freshly ground pepper

DIRECTIONS

Discard vegetables, rosemary, and neck from the reserved roasting pan. Strain pan drippings into a 4-cup measuring cup (or fat separator). Let stand until fat rises to the top, 4 to 6 minutes. Spoon off and discard fat, if desired.

Place the empty roasting pan across two stove burners. Add wine and cook over medium-high heat, scraping up any brown bits, 1 to 2 minutes. Add to the pan juices. Add enough stock to make 4 cups liquid total.

Melt butter in a large saucepan over medium heat. Add flour and cook, whisking, until deep brown, 4 to 5 minutes. Gradually whisk in liquid. Bring to a boil. Add rosemary, reduce heat, and simmer, stirring occasionally, until thickened, 8 to 12 minutes. Season with salt and pepper. Strain just before serving.