Roasted Poblano Gravy

Roasted Poblano Gravy
Photo by Lisa Romerein


  • Salt and fresh-ground pepper
  • Pan drippings from guajillo-tamarind turkey
  • 3 fresh poblano chiles (8 oz. total), roasted, peeled, seeded, and chopped
  • About 1 cup fat-skimmed chicken broth (if needed)
  • 3 tablespoons all-purpose flour
  • ¼ cup (1/8 lb.) butter

1. Skim fat from pan drippings. Measure drippings and add chicken broth, if needed, to make 2 cups liquid. 2. In a 3- to 4-quart pan over medium heat, melt butter. Add chiles and stir for 1 minute. Turn heat to medium-low and whisk in flour until well combined. 3. Whisking chile mixture constantl...

View full recipe at My Recipes


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