Fresh Fennel Pan Gravy
- Pan juices reserved on baking sheet from
- or pan juices reserved in roasting pan from any other roast turkey
- 2 1/2 cups (about)
- 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
- 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.
- Heat 1/3 cup turkey fat in saucepan over medium heat. Add fennel cubes and shallot. Saute 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.
pan, turkey, chicken broth, fennel fronds, shallot, flour, white wine
Taken from www.epicurious.com/recipes/food/views/fresh-fennel-pan-gravy-361730 (may not work)