Classic Gravy
with Fresh Herbs
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
1 clove
Garlic
½ teaspoon
Thyme
½ teaspoon
Sage
3 tablespoon
Flour
(Contains Wheat)
1 unit
Chicken Demi-Glace
(Contains Milk)
3 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
3 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
PREP: Peel and mince half the shallot. Peel and mince garlic clove. Chop thyme leaves and sage leaves until you have ½ tsp of each.
SKIM: Allow reserved turkey drippings from step 5 of Roast Turkey recipe to cool and separate (the fat will rise to the top) – this takes 2-3 minutes. Using a small ladle or spoon, skim off and discard as much fat as you can. Add water to remaining drippings until you have 3 cups of liquid. (Feel free to swap out the water for turkey or chicken stock, if you have some, for extra-rich flavor.)
SIMMER: Melt 3 TBSP butter in a large pan over medium-high heat. (If it’s clean, use the same pan you used for the stuffing.) Add shallot, garlic, ½ tsp chopped thyme, and ½ tsp chopped sage. Cook, stirring, until fragrant, 1 minute. Add 3 TBSP flour; whisk constantly for 30 seconds. Slowly whisk in skimmed drippings, 3 packets chicken stock concentrate, and 1 packet of chicken demi-glace. Bring to a boil, then immediately reduce to a low simmer. Cook until thickened, 8-10 minutes. Season with salt and pepper.
