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Turkey Gravy
From Chuck Williams' Thanksgiving & Christmas (Canada, UK).

Be sure to measure all the ingredients in advance, so the gravy can be made quickly just before serving. For added flavor, stir in 1 or 2 tablespoons sherry at the last minute. I have found that a large quantity of gravy is needed for holiday dinners, especially when serving mashed potatoes and dressing.


1/4 cup (2 fl oz/60 ml) dry white wine
1/4 cup (2 fl oz/60 ml) water
5 tablespoons all-purpose (plain) flour
4 cups (32 fl oz/1 1iter) chicken or turkey stock, heated
salt and freshly ground pepper


After removing the chicken or turkey from the roasting pan, skim or pour off the fat from the pan juices, reserving 3 to 4 tablespoons of the fat. To the remaining pan juices, add the wine and the water and place over medium heat. Bring to a boil and boil for 2 to 3 minutes, stirring with a wooden spoon to dislodge any browned bits stuck to the bottom of the pan. Strain into a bowl and set aside.

In a saucepan over medium heat, warm the reserved fat until it is bubbly. Add the flour and stir rapidly for a few seconds to cook the flour. Add the strained pan juices and 3-1/2 cups (28 fl oz/875 ml) of the stock. Cook, while rapidly stirring, until smooth and thickened, 1 to 2 minutes. Add the remaining stock as needed to achieve the desired gravy consistency. Season to taste with salt and pepper. Pour into a warmed sauceboat and serve.

Yield: Makes about 4 cups (32 fl oz/1 1iter)

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