Ingrédients pour Do Ahead White Wine And Sage Turkey Gravy 2007
- 2 turkey wings
- Red Onion
- 2 celery stalks, chopped
- 1 cup carrots, chopped
- Chicken Broth
- 4 cups water
- Fresh Sage Leaves
- Dry White Wine
- 2 tablespoons cornstarch
- Turkey Drippings
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Comment préparer Do Ahead White Wine And Sage Turkey Gravy 2007
- Preheat oven to 425°F (220°C).
- In a 15.5x10.5 inch jelly-roll pan or large roasting pan, place 2 turkey wings, 1 large onion (chopped), 2 celery stalks (chopped), and 1 cup carrots (chopped).
- Roast for 60-70 minutes, or until turkey wings are deep golden brown.
- Transfer the wings and vegetables to a 6-quart saucepan. Add 1 quart (4 cups) chicken or turkey broth and 4 cups water. Add 2 tablespoons fresh sage leaves.
- Set aside.
- Place the roasting pan over two burners on the stovetop. Add 1 cup dry white wine to the pan and cook on high heat, scraping up browned bits, for 10 minutes, or until the wine is reduced to ½ cup.
- Add the wine mixture to the saucepan with the wings, broth, and vegetables.
- Bring to a boil. Reduce heat to low and simmer uncovered for 75 minutes.
- Strain the broth into an 8-cup liquid measuring cup. Discard the wings and vegetables. Skim off and discard any excess fat.
- If the broth is less than 4 cups, add water to reach 4 cups.
- Return the broth to the saucepan.
- Bring to a boil over high heat.
- In a small bowl, whisk together ½ cup water and 2 tablespoons cornstarch until smooth.
- Whisk the cornstarch mixture into the boiling broth and cook for 1 minute, or until thickened.
- Cool the gravy completely. Transfer to an airtight container and refrigerate for up to 5 days or freeze for up to 1 month.
- To finish: After roasting your turkey, add strained and skimmed pan juices from the turkey to the prepared gravy, or thin with additional broth. Heat through before serving.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
17g
Fat
39g
Carbs
6g
