Riesling Gravy Recipe
Riesling Gravy Recipe
* Pan juices from a roasted turkey
* 4 tbs. flour
* 1 1/3 cups Riesling
* 2 ½ cups Turkey or Chicken stock
* salt and pepper
1. After your turkey is done roasting, remove it from the pan to rest on a cutting board or large platter.
2. Strain the pan juices into a medium saucepan.
3. Skim the fat off the pan juices, reserving about 4 tablespoons.
4. Mix the 4 tbs. of fat with with 4 tbs. of flour until it is a paste. Set aside.
5. Put the roasting pan over a couple of burners set to medium. Add 1 1/3 cups of Riesling to the pan & bring to a simmer, scraping up all the tasty bits from the bottom and sides of the pan.
6. Strain the wine and bits, adding it to the other pan juices in the medium saucepan.
7. Bring the combined juices to a simmer and reduce by about half.
8. Add 2 1/2 cups of Turkey or Chicken stock
9. Whisk in the fat/flour paste
10. Keep simmering and whisking until it is smooth and has reached the desired thickness (about 10 minutes)
11. If your gravy becomes too thick or tastes too floury, add more stock.
12. Add sea salt and fresh ground pepper to taste.
