- Prep Time
- 10 mins
- Total Time
- 30 mins
- Makes
- 3 cups (750 mL)
Ingredients
- ¼ cup +
- roast turkey pan drippings
- 60 mL +
- up to 1 3/4 cups
- reduced sodium chicken broth
- up to 425 mL
- 1 can
- Compliments Turkey Gravy
- 284 mL
- 3
- bay leaves
- 2
- shallots, minced
- 1 tbsp
- finely chopped fresh rosemary
- 15 mL
- 1 tbsp
- finely chopped fresh thyme
- 15 mL
- 1/4 cup
- finely chopped fresh parsley
- 60 mL
- 1 tbsp
- Worcestershire sauce
- 15 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
Directions
Step 1
Strain drippings into measuring cup. Skim off and discard fat. (Note: The quantity of drippings can vary greatly depending on size of turkey.) Use enough chicken broth to top up drippings to 2 cups (500 mL) liquid. Pour into a medium saucepan.
Step 2
Stir in canned gravy, bay leaves, shallots, rosemary and thyme. Bring to a boil, then immediately reduce to a simmer over medium-low heat. Cook about 15 min., until thickened to desired consistency. Check that gravy registers 74ËšC (165ËšF) on an instant-read thermometer. Remove bay leaves.
Step 3
Stir in parsley, Worcestershire sauce, salt and pepper just before serving.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (2 tbsp/30mL):
- Calories:
- 10
- Carbs:
- 1 g
- Sodium:
- 115 mg
