Ingredients:
- Pan juices from turkey
- 1/4 cup flour
- 4 cups fat free, reduced sodium chicken broth
- 4 tbsp red wine
- ground black pepper to taste
Preparation:
While your cooked holiday turkey is resting, strain the pan drippings and pour into a gravy separator.Place roasting pan on stovetop over a medium heat. You will likely need two burners. Sprinkle flour into pan and stir until golden brown. Reduce heat to low. Return defatted drippings to pan, add chicken broth and wine. Stir with a whisk until blended. Turn heat back up to medium and cook, stirring constantly, until gravy thickens. Season with black pepper if desired. Pour into a gravy boat, ready to serve
Yields 4 cups
