Gravy With Roasted Vegetables

• Pan drippings from Classic Roast Turkey
• 1/3 cup dry white wine (such as Sauvignon Blanc)
• 2 1/2 cups low-sodium chicken broth
• Kosher salt and pepper
• Reserved roasted vegetables from the roasting pan

1. Strain the pan drippings into a fat separator or large measuring cup. Let stand for 10 minutes.
2. Skim and discard the fat from the surface.
3. Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and cook for 2 minutes, stirring and scraping to dissolve any bits stuck to the pan. Remove from heat and add it to a food processor along with the pan juices and a third of the vegetables. Puree until smooth and transfer to a medium pot. Working in batches, puree the broth and remaining vegetables and add them to the pot. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Reheat the gravy if necessary and serve.

pan, white wine, chicken broth, kosher salt, vegetables

Taken from www.myrecipes.com/recipe/gravy-with-roasted-vegetables (may not work)