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Ingredients
- 3 tblsp butter
- 1 small onion, chopped
- 1/4 cup all purpose flour
- 2 cups giblet or chicken stock
- pan drippings
- 1/4 cup extra stock
- salt & pepper
Preparation
Step 1
In heavy saucepan, melt butter over medium heat. Cook onion for 3 min. or until softened. Whisk in flour, cook for 3 min. without browning. Whisk in stock & bring to boil, cook, whisking often, until smooth & thickened. (can be cooled & refrigerated in airtight container for up to 2 days.)
Skim off fat from turkey drippings in roasting pan, pour in extra stock & bring to a boil, stirring to scrape up any brown bits. Stir into gravy base. Reduce heat & simmer for 5 min. adding more stock if necessary to thin gravy or increase heat to high to boil for a few minutes to thicken gravy. Season with salt & pepper.