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Active Time
30 minutes
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Total Time
30 minutes
The technique:Pan juices—the flavorful liquid and crispy bits left in the roasting pan— form the base of this gravy. To prevent lumps, thoroughly whisk in the flour, then gradually add the wine and stock, whisking until smooth.
The pay off:Super-roasty flavor.
Ingredients
Makes about 4 1/2 cups
Step 1
Scrape pan juices and browned bits from baking sheet into 4-cup measuring cup. Spoon off fat; reserve 1/3 cup (or supplement with butter). Add stock to juices to measure 4 cups.
Step 2
Heat 1/3 cup turkey fat in saucepan over medium heat. Add fennel cubes and shallot. Sauté until browned, about 5 minutes. Remove from heat; add liqueur. Return to heat; stir until liqueur evaporates, about 30 seconds. Whisk in flour. Cook until flour starts to brown, about 1 minute. Gradually whisk in wine, then 4 cups stock mixture. Simmer until gravy coats spoon, about 10 minutes. Add fennel fronds; season with salt and pepper.
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Reviews (1)
Back to TopHow is it possible that this recipe has never been reviewed?! This is the 2nd Thanksgiving that I've made this. The fennel taste is subtle, but recognizable. So rich, so delicious. EVERYONE ADORES IT! Best part? If you have leftovers, the gravy is delicious as the base in a pot pie.
micanum
Pasadena, CA
12/1/2013
