Why use the same old turkey/chicken gravy when you can use this easy, quick recipe for a fun change. This gravy works well with simple roasted poultry, or with pomegranate-glazed chicken.
Serves: Serves 4-6
You can use either store-bought or home-made stock. Home-made turkey stock is the best way to go, but requires a lot more work.
- 1 small carrot, peeled and rough chopped
- 1 rib celery, rough chopped
- 1 medium onion, rough chopped
- 3 tablespoons unsalted butter
- Pan juices from turkey
- 3 cups hot turkey stock (or chicken stock)
- 1 cup Serious Foodie Pomegranate Grill Sauce and Marinade
- 1 bay leaf
- 1/4 cup all-purpose flour
- Salt & Pepper to taste
- In food processor, pulse carrot until broken into small pieces
- Heat butter in large saucepan over medium heat. When foaming subsides, add vegetables and cook for about 7 minutes. Stir in flour and cook until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add in the broth and the pomegranate sauce. Bring to a slow boil, skimming off any foam that forms on the surface.
- Reduce the heat, then add the bay leaf. Stir occasionally until desired thickness is achieved.
- Strain gravy (or simply remove the bay leaf). Adjust seasonings with salt and pepper. Serve hot.