Rosemary Turkey Gravy
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
10 mins
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Cook time
15 mins
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Total time
25 mins
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Ingredients
2 sprigs fresh rosemary - leave on stem (4 g)
¼ cup butter (50 g)
¼ cup Kinnikinnick All Purpose Flour Blend (48 g)
5 cups turkey stock (gluten-free) (1200 g)
1 tsp black pepper (2 g)
½ tsp salt (2 g)
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Directions
- To prepare roux: Melt butter in frying pan with 2 sprigs rosemary over medium-low heat. Once butter has melted, remove rosemary sprigs (keep for later).
- Slowly add Kinnikinnick All Purpose Flour Blend to melted flavoured butter, stirring constantly. Continue stirring until roux is a cream colour (approx. 3 - 5 minutes).
- Preheat the turkey stock to the same temperature as the roux.
- Slowly add turkey stock to roux, 1 cup at a time continuing to stir.
- Once you have added all the stock, return rosemary sprigs to gravy.
- Continue stirring for 5 - 7 minutes over medium-low heat.
- Remove rosemary sprigs and serve.
Tips & Variations
- 1 tablespoon prepared roux will thicken approx. 1 cup of liquid.
- If using drippings from turkey - strain off fat through a sieve and add stock or water to equal 5 cups of liquid.
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