SHALLOT DIJON GRAVY

SHALLOT DIJON GRAVY image

Yield 10 to 12 Servings

Number Of Ingredients 7

Previous Next

Gravy:
3 1/2 cups (about) golden turkey stock (see recipe)
2/3 cups chopped shallots
1/2 cup all purpose flour
1/2 cup dry white wine
2 tablespoons Dijon mustard
2 teaspoons chopped fresh rosemary

Steps:

Remove turkey neck, heart, and gizzard from roasting pan. Pour pan juices into 8 cup measuring cup. Spoon off fat from surface, reserving 1/2 cup fat. Add enough turkey stock to degrease pan juices to measure 5 1/2 cups total. Place roasting pan over 2 burners on medium heat. Add 1/2 cup reserved fat and shallots; saute 1 minute. Whisk in flour. Cook until roux is light brown, whisking constantly, about 2 minutes. Whisk in wine, stock mixture, mustard, and fresh rosemary. Bring to boil, whisking to blend. Boil until gravy coats spoon, about 3 minutes. (Add more flour if not thick enough.) Season with salt and pepper. Serve with turkey.