Thanksgiving "Block 17" Gravy
Perfect way to elevate your Thanksgiving gravy!
Ingredients
- Drippings from 1 Turkey
- 24 oz Reduced Sodium Chicken Broth
- 8 oz Block 17 Syrah Red Wine
- 1/3 cup All-Purpose Flour
- 1 tbsp Fresh Herbs Oregano, Thyme, Rosemary
- Kosher Salt
- Freshly Ground Pepper
Instructions
- Take the drippings from the turkey in the pan and place in a roasting pan over medium heat
- Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose
- Cook for another 2 - 3 mins. iuntilmixture is slightly reduced
- Transfer the liquid to a fat seperator and let sit for 5 mins. to allow fat to seperate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaing fat
- Add the flour and whisk to combine. Cook, whisking. continuously, until the mixture starts to thicken and become smooth, approx. 2-3 mins
- Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desiredconsistency, approx. 5 - 6 mins. Remember, your gravy should be slightly thin inthe pan as, it will thicken once you serve it
- Add the herbs and whisk to combine
- Season with salt and pepper