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.

Pomegranate Gravy
Author: Pomegranate Gravy
Prep time:
Cook time:
Total time:
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
  1. In food processor, pulse carrot until broken into small pieces
  2. 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.
  3. Reduce the heat, then add the bay leaf. Stir occasionally until desired thickness is achieved.
  4. Strain gravy (or simply remove the bay leaf). Adjust seasonings with salt and pepper. Serve hot.


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