Gravy with Roasted Vegetables

Gravy with Roasted Vegetables
Photo by Mikkel Vang


  • Reserved roasted vegetables from the roasting pan
  • 2 ½ cups low-sodium chicken broth
  • 1/3 cup dry white wine (such as Sauvignon Blanc)
  • Kosher salt and pepper
  • Pan drippings from Classic Roast Turkey

Strain the pan drippings into a fat separator or large measuring cup. Let stand for 10 minutes. Skim and discard the fat from the surface. 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 t...

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