Herbed Turkey Gravy

Prep time: 10min

Total time: 30min

Makes: 3 cups (750 mL)

¼ cup +

roast turkey pan drippings

60 mL +

1 ¾ cups

reduced sodium chicken broth

425 mL

1 can

Compliments Turkey Gravy

284 mL

bay leaves

shallots, minced

1 tbsp

finely chopped fresh rosemary

15 mL

1 tbsp

finely chopped fresh thyme

15 mL

1/4 cup

finely chopped fresh parsley

60 mL

1 tbsp

Worcestershire sauce

15 mL

1/4 tsp

each salt and pepper

1 mL

Per serving (2 tbsp/30mL):

calories

fat

0.5 g

saturated fat

0.2 g

carbs

1 g

protein

0.5 g

sodium

115 mg

Strain drippings into measuring cup. Skim off and discard fat. (Note: The quantity of drippings can vary greatly depending on size of turkey.) Use enough chicken broth to top up drippings to 2 cups (500 mL) liquid. Pour into a medium saucepan.
Stir in canned gravy, bay leaves, shallots, rosemary and thyme. Bring to a boil, then immediately reduce to a simmer over medium-low heat. Cook about 15 min., until thickened to desired consistency. Check that gravy registers 74˚C (165˚F) on an instant-read thermometer. Remove bay leaves.
Stir in parsley, Worcestershire sauce, salt and pepper just before serving.

Canned gravy is an easy way to thicken pan gravy instead of adding a flour slurry.