Recipe

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• pan drippings from guajillo-tamarind turkey
• about 1 cup fat-skimmed chicken broth (if needed)
• 1/4 cup (1/8 lb.) butter
• 3 fresh poblano chiles (8 oz. total), roasted, peeled, seeded, and chopped
• 3 tbsp all-purpose flour
• salt and fresh-ground pepper

• 1 Skim fat from pan drippings. Measure drippings and add chicken broth, if needed, to make 2 cups liquid.
• 2 In a 3- to 4-quart pan over medium heat, melt butter. Add chiles and stir for 1 minute. Turn heat to medium-low and whisk in flour until well combined.
• 3 Whisking chile mixture constantly, slowly pour dripping mixture into pan. Whisk until gravy boils and thickens, 6 to 8 minutes. If gravy is thicker than desired, add a little more broth. Season to taste with salt and pepper. Pour into a gravy boat; serve hot.
• 4 Nutritional analysis per 1/4 cup.