Turkey Gravy
– 3 Qt Turkey Stock
– 2 C dry red wine
– 2 Shallots, minced
– 1 stick Butter
– ¼ C reserved turkey pan drippings
– 1 tsp Asian fish sauce
– ¼ tsp Worcestershire sauce
Simmer turkey stock in large pot until stock is reduced by half (about 40 minutes), strain and chill. Melt the butter in a saucepan, add flour and cook flour for 3-5 minutes until slightly browned. Whisk in the chilled stock until smooth and reduce heat to a simmer. Add fish sauce and Worcestershire sauce and adjust salt to taste.
© 2023 - 910 Media Group