Recipe courtesy of B. Smith
Pan Gravy
Getting reviews...
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 95
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 5 mg
- Sodium
- 507 mg
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 95
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 5 mg
- Sodium
- 507 mg
Ingredients
Directions
- Use the drippings from the roasting pan, skim off all but 4 tablespoons of the fat in the pan. Place the pan over high heat. Add the turkey or chicken stock and bring to a boil, scraping the bottom to loosen browned bits. Reduce the heat. Mix the flour and water together and whisk into the gravy. Blend well; add the giblets if desired, and simmer 5 minutes. Season with salt and pepper, to taste.;
