Recipe courtesy of EatingWell.com

Tequila-Spiked Pan Gravy

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: 12 servings
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Ingredients

2 14-ounce cans reduced-sodium chicken broth, divided

3 tablespoons all-purpose flour

1/2 cup tequila

1 tablespoon chopped fresh sage

Freshly ground pepper to taste

Directions

  1. A somewhat more traditional alternative-or addition-to the Cranberry Mole, this quick pan gravy repeats the Southwestern-inspired flavors of fresh sage and tequila.;
  1. After removing the turkey from the roasting pan, pour any pan juices and fat into a glass measuring cup and place in the freezer so the fat will rise to the top, about 20 minutes.
  2. Combine 1/2 cup chicken broth and flour in a small bowl; whisk until smooth.
  3. Set the roasting pan over two burners on medium-high heat. Add tequila, bring to a boil and cook, whisking and scraping up the brown bits from the pan, until the tequila is slightly reduced, 1 to 2 minutes. Add the remaining broth to the roasting pan and return to a boil, whisking often and scraping up any remaining brown bits.
  4. Skim fat from the chilled pan juices; add the juices plus the reserved broth-and-flour mixture to the roasting pan. Boil, whisking constantly, until a gravy forms, 8 to 10 minutes. Pour through a fine sieve into a gravy boat; stir in sage and season with pepper.
  5. NUTRITION INFORMATION: Per 2-tablespoon serving: 45 calories; 2 g fat (1 g sat, 1 g mono); 3 mg cholesterol; 1 g carbohydrate; 1 g protein; 0 g fiber; 31 mg sodium.
  6. From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

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