Shallot Turkey Gravy

Servings: 12 Servings



1. Make Golden Turkey stock ahead of time, but substitute parsley, bay leaves, and thyme with sage sprig. 2. Place a zip-top plastic bag inside a 2-cup glass measure. Pour turkey drippings into bag; let stand 10 minutes (fat will rise to top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening. 3. Place Golden Turkey Stock in a small bowl. Add enough drippings to measure 4 cups. Discard remaining drippings. Add flour to drippings mixture; stir well with a whisk. 4. Heat oil in a medium saucepan over medium heat. Add shallots to pan; cook 5 minutes or until lightly browned. Stir in stock mixture and salt; bring to a boil. Cook 2 minutes or until thickened, stirring constantly. Stir in chopped sage and pepper. Makes 12 servings (serving size = 1/4 cup gravy)