FRESH FENNEL PAN GRAVY
**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.
Provided by Bruce Aidells
Time 30m
Yield Makes about 4 1/2 cups
Number Of Ingredients 7
Steps:
- 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.
- 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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