Turkey Pan Gravy

Thanks to Mary for passing this along to me. She said the original recipe contained a half an Onion (Diced). She omitted the Onion when she made it. Enjoy, Happy Thanksgiving all!


Turkey Pan Gravy

MAKES: 12 servings

Ingredients:

Nonstick cooking spray
Reduced-sodium chicken broth
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 bay leaf
1 teaspoon whole black peppercorns
1/3 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions:

1. Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat.
2. Strain liquid from turkey roasting pan through a fine-mesh sieve into a 4-cup heatproof glass measure; discard solids. Skim off and discard all of the fat from the liquid. Add enough canned chicken broth to remaining liquid to measure 3 cups total liquid.
3. Add broth mixture, rosemary, sage, thyme, bay leaf, and black peppercorns to skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 7 minutes. Strain broth mixture, discarding solids; return broth mixture to skillet.
4. In a small bowl, combine 1/2 cup reduced-sodium chicken broth, the flour, salt, and ground black pepper, whisking until smooth. Add to broth in skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Makes about 3 cups gravy (twelve 1/4-cup servings).