Name: Pan Gravy
Yield: Makes 12–15 Servings
Cuisine: United States
Ingredients: Dry sherry, ¾ cup; Salt and freshly ground pepper; Melted unsalted butter (optional); Bay leaves, 2; Celery, 1 cup chopped; Reduced-sodium chicken broth, 8 cups; Carrots, 2 cups chopped; Peanut oil or canola oil, 3 tablespoons; Fresh thyme sprigs, 2; All-purpose flour, ⅔ cup; Turkey wing drumettes, 2; Yellow onion, 3 cups chopped; Fresh parsley, 1 bunch

Preparation info

Makes
12–15
Servings

Difficulty
Easy

Appears in

Thanksgiving

By Lou Seibert Pappas

Published 2011

About

Although it takes less time to make this fast turkey stock than if you were making it from scratch, you can use 7 cups of high-quality, reduced-sodium chicken stock from a specialty-food store in its place.

Ingredients

Quick Turkey Stock

Peanut oil or canola oil, 3 tablespoons
Turkey wing drumettes, 2
Yellow onion

Method

To make the turkey stock, warm the oil in a stockpot over medium-high heat. Add the drumettes and brown well, turning once or twice, about 15 minutes. Stir in the vegetables and herbs. Reduce the heat to low, cover, and cook, scraping the browned bits from the bottom of the pot occasionally, about 15 minutes. Add the broth, sherry, and salt and pepper to taste and bring to a simmer. Cover parti