Anthony Bourdain's Turkey Gravy

6
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"RIP to an amazing chef, who couldn't keep his demons at bay :( Makes 6 cups"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (238 g)
  • Calories 247.5
  • Total Fat - 18.7 g
  • Saturated Fat - 10.9 g
  • Cholesterol - 48.3 mg
  • Sodium - 371.2 mg
  • Total Carbohydrate - 9.5 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.7 g
  • Protein - 7.1 g
  • Calcium - 18.4 mg
  • Iron - 1 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.1 mg

Step 1

In a large saucepan, combine the turkey stock, wine and shallots and bring to a simmer.

Step 2

Cook over moderate heat, stirring occasionally, until reduced by half, about 45 minutes.

Step 3

Strain the stock into a large bowl

Step 4

Wipe out the saucepan.

Step 5

Melt the butter in the saucepan.

Step 6

Add the flour and cook over moderate heat, whisking frequently, until deep golden, 4 to 5 minutes.

Step 7

Whisk in the strained stock and the reserved turkey pan drippings and bring to a simmer.

Step 8

Cook over moderately high heat, whisking occasionally, until the gravy is thickened, about 5 minutes.

Step 9

Stir in the 1 teaspoon of fish sauce and 1/4 teaspoon of Worcestershire sauce and season with salt and pepper.

Step 10

Add more fish sauce and Worcestershire sauce to taste. Serve hot.

Tips & Variations


  • The gravy can be refrigerated for 3 days or frozen for up to 1 month.

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