A holiday favorite!
Ingredients:
Pan drippings
½ cup flour
½ cup Jones Harvest Time Wine or off-dry white wine
2 ½ cups chicken stock, warmed in a small saucepot
salt and pepper, to taste
Directions:
1. After the turkey has been removed from the roasting rack and while it is resting, remove the rack from the roasting pan. Heat pan on the stove top on medium-high heat. Sprinkle the flour around the pan and using a wooden spoon or spatula, scrape up the bits and move the flour around in the turkey drippings stirring constantly.
2. Once the flour has “cooked” for about 1-2 minutes, deglaze the pan with the wine. Using a whisk, whisk the bits and flour until a smooth paste forms from the wine. Slowly, whisk in the chicken stock, salt and pepper. Whisk until it starts to simmer. Simmer for about 5-10 minutes.
3. If the gravy seems too thin, allow to reduce for a longer amount of time stirring occasionally; if the gravy seems too thick, whisk in enough chicken stock to thin it out returning it back to a simmer.
Yield: About 3 cups