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Recipes
November 2010

Fresh Fennel Pan Gravy

By Bruce AidellsPhotography by Hans Gissinger
Image may contain Gravy and Food

Pan juices, the flavorful liquid and crispy bits left in the roasting pan, form the base of this gravy.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Makes about 4 1/2 cups Servings

Ingredients

Pan juices reserved on baking sheet from Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing or pan juices reserved in roasting pan from any other roast turkey.

2

1/2 cups (about) Ultimate Turkey Stock or low-salt chicken broth

2

cups 1/4- to 3/8-inch fresh fennel cubes plus 1/4 cup chopped fennel fronds

1

/3 cup finely chopped shallot

1

/4 cup Pernod (anise-flavored liqueur)

6

tablespoons all purpose flour

1

/2 cup dry white wine

Need to make a substitution?

Preparation

  1. Step 1

    Scrape pan juices and browned bits from baking sheet into 4-cup measuring cup. Spoon off fat; reserve 1/3 cup (or supplement with butter). Add stock to juices to measure 4 cups.

    Step 2

    Heat 1/3 cup turkey fat in saucepan over medium heat. Add fennel cubes and shallot. Sauté until browned, about 5 minutes. Remove from heat; add liqueur. Return to heat; stir until liqueur evaporates, about 30 seconds. Whisk in flour. Cook until flour starts to brown, about 1 minute. Gradually whisk in wine, then 4 cups stock mixture. Simmer until gravy coats spoon, about 10 minutes. Add fennel fronds; season with salt and pepper.

Nutrition Per Serving

One serving (1/4 cup) contains: Calories (kcal) 60.3 %Calories from Fat 62.0 Fat (g) 4.2 Saturated Fat (g) 1.3 Cholesterol (mg) 5.3 Carbohydrates (g) 3.9 Dietary Fiber (g) 0.4 Total Sugars (g) 0.8 Net Carbs (g) 3.5 Protein (g) 1.4 Sodium (mg) 39.4
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