Lunch: Velvety Gravy

Recipe by Woman's Day Kitchen No Thanksgiving or Christmas meal would be complete without gravy. And, fortunately, it couldn't be simpler with this not-too-salty, not-too-thin version made with low-sodium chicken broth and dry white wine.

Ingredients

Roasting pan and its contents (from our Herb-Roasted Turkey recipe)
1 c. dry white wine
2 c. low-sodium chicken broth
4 tbsp. unsalted butter
1/3 c. all-purpose flour
Kosher salt and black pepper

Instructions

Remove the vegetables and neck from the roasting pan; discard. Strain the pan drippings into a fat separator. Let it stand for 5 minutes so fat rises to the top. Pour the juices at the bottom into a large (4-cup) measuring cup, leaving the fat behind.
Place the empty roasting pan across two stove burners over medium-high heat. Add the wine and cook, stirring and scraping up any brown bits, 1 minute.
Pour the wine from the roasting pan into the measuring cup with the pan juices. Add enough chicken broth to make 4 cups of liquid.
Melt the butter in a large saucepan over medium heat. Sprinkle the flour over the top and cook, whisking often, until deep brown in color, 4 to 5 minutes.
Gradually whisk in the 4 cups of liquid; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 8 to 10 minutes. Season with salt and pepper. Strain just before serving.

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