Dijon Country Gravy Made With Turkey Drippings
For the gravy, it's important that you have all your stuff ready once you start making it. You don't want to walk away, because it can clump up pretty quick.
Servings 4 servings
Calories 300kcal
Ingredients
- 1/3 cup drippings from your Thanksgiving turkey, fat and all
- 1 heaping Tbsp AP flour
- 2 cups Unsalted chicken stock
- 1/2 cup half and half
- 1/4 cup Dijon mustard
- salt and pepper to taste
Instructions
- Put a saucepan on medium heat and add your pan drippings. Once the drippings start to sizzle a little, add your flour and whisk to form a roux. A roux (pronounced roou) is used to flavor and thicken stuff. Whisk the roux well and let it cook until it starts to smell a bit like burnt popcorn. Usually you go by color, but because you're adding the flour directly to pan drippings, the roux will start off darker than usual. So just whisk it for maybe a minute or so, and don't let it get too dark.
- Add about 1/4 cup of the chicken stock and whisk it all together. It should become a thick paste. Add another 1/4 cup of the stock and whisk it all together again until smooth, and bring it up to a simmer.
- Add 1/4 cup of half and half, whisk until smooth and bring to a simmer. Then the rest of the half and half, whisk until smooth and bring to a simmer again. Then back to the stock - add 1/4 cup and whisk until smooth, bring to a simmer, and keep doing that until it reaches a thickness you're happy with.
- Add your dijon, whisk it all together, taste, add salt and pepper as needed. Serve warm (obviously).
Nutrition
Calories: 300kcal