Onion-Thyme Gravy for Turkey (Thanksgiving) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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BH&G magazine, Nov. 2005 listed to go with some turkey breast recipes in the magazine but I would use it with my turkey which is a basic garlic, salt, pepper, paprika, and oil paste rubbed bird. Ingredients:
2 tablespoons butter |
1 large onion, chopped, about 1 cup |
3 shallots, chopped, about 2/3 cup |
1/4 teaspoon dried thyme, crushed (or 1 tsp. fresh thyme, snipped) |
2 tablespoons all-purpose flour |
1 (14 ounce) can reduced-sodium chicken broth |
1 tablespoon reduced sodium soy sauce |
1 tablespoon worcestershire sauce |
1/8 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
Directions:
1. In a medium saucepan melt butter over medium-high heat.
2. Add onions, shallots and thyme; cook, stirring occasionally, for 10-12 minutes or until vegetables are tender and browned.
3. Stir in the all-purpose flour; cook and stir 1 minute.
4. Add the broth, soy sauce, and the Worcestershire sauce.
5. Cook and stir until the mixture comes to a boil; reduce heat to medium .
6. Simmer, uncovered, for 8-9 minutes or until slightly thickened.
7. Stir in salt and pepper and adjust to taste if necessary.
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