Patrick's Fast Turkey Gravy |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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You can whip this up in a hurry, using some of your drippings from a baked turkey. Easy and delicious! Ingredients:
15 ounces chicken broth (canned) |
4 ounces heavy whipping cream (pre-warmed in microwave to about 100-degrees f.) |
4 tablespoons turkey drippings |
1 (1/2 ounce) packet chicken bouillon granule, herb-ox brand |
1/4 teaspoon white pepper |
2 tablespoons wondra flour |
2 tablespoons butter |
1/2 teaspoon salt (optional) |
Directions:
1. In a large no-stick skillet, melt the butter over medium heat and make a roux by adding the Wondra flour and whisking constantly.
2. As soon as the roux begins to start turning color (about 1-2 minutes), whisk in the chicken broth and then all other ingredients. Bring to a boil until the gravy thickens (it should do this very quickly), then remove from the heat.
3. If the gravy is too thin, sprinkle in a little more wondra flour and re-whisk over heat. If it comes out too thick, just add more chicken broth over heat and whisk until desired thickness is achieved.
4. NOTE: It's okay to use whole milk or half-and-half if you have no heavy cream on hand - it will come out just fine.
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