Sage And Bacon Turkey Gravy

• dripping, roasting pan bits and pan juices from 1 roasted turkey
• 2 cups low sodium chicken broth (or homemade giblet broth)
• 4 slices bacon, Hog Wild applewood smoked (about 3.5 ounces)
• 3 tablespoons flour
• 1 1/2 tablespoons dry vermouth (or dry white wine)
• 1 tablespoon fresh sage, chopped

1. Pour roasting pan juices into a gravy seperator to remove fat. Taste to make sure that juices are not overly salty and are suitable for use in gravy. (Juices should not taste saltier than canned low-salt chicken broth.).
2. Add juices to a glass measuring cup. Add broth to measure 2 cups. Transfer to a suacepan. (If more than 2 cups of pan juices, boil until reduced to 2 cups liquid).
3. Cook bacon in skillet over medium heat until brown and crisp. Remove bacon (save for another use). Discard all but 2 tablespoons drippings from skillet.
4. Add flour. Whisk over medium heat until roux is golden brown (about 3 minutes).
5. Whisk in broth/juices. Bring to a boil, whisking occasionally. Reduce heat to medium-low.
6. Mix in vermouth and sage. Simmer until thickened (about 10 minutes).
7. Season with salt and pepper.

roasting pan bits, chicken broth, bacon, flour, white wine, fresh sage

Taken from www.food.com/recipe/sage-and-bacon-turkey-gravy-148923 (may not work)