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Vegetable-Puree Gravy recipe

Vegetable Puree Gravy.

Scraping up the crusty, flavorful brownedbits of turkey and using some of the drippings left in the roastingpan make this wine-flavored concoction extra delicious.

Recipe: Vegetable-Puree Gravy

3 sprigs fresh thyme
3 bay leaves
2 large fresh parsley stems (1 cup)
1 large onion, chopped (1 cup)
Wing tips, giblets, and neck of turkey (but not the liver)
2 large carrots, cut into chunks
2 large stalks celery, cut into chunks
4-1/2 cups cold water
1 tablespoon cornstarch
1/2 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

  • For the bouquet garni, place thyme sprigs,bay leaves, and parsley stems in the center of a double-thick,8-inch square of 100-percent-cotton cheesecloth. Bring the cornersof the cheesecloth together and tie with clean string.
  • Place the bouquet garni; onion; wing tips,giblets, and neck; carrot; celery; and water in a large saucepan.Bring to boiling; reduce heat. Simmer, uncovered, very gentlyfor 1-1/2 hours while the turkeyis roasting. Cool for 1 hour.
  • Remove wing tips, giblets, neck, and bouquetgarni from the stock; discard. Place the vegetables and cooledstock ina blender container or food processor bowl. Cover andblend or process until nearly smooth (you should have about 2-3/4cups).
  • The ideal time to prepare the gravy iswhile the turkey is standing after being removed from the oven.Place the turkey on a cutting board, preferably one with a ridgeto collect the juices. Skim fat from drippings; reserve 3 tablespoonsof the fat in roasting pan. While the pan is still hot, pourthe pureed stock into the 3 tablespoons fat, scraping all thebits and pieces off the roasting pan with a large wooden spoonor spatula.
  • Mix cornstarch with cold wine until dissolved.Add all at once to the pureed mixture. Cook and stir over mediumheat until slightly thickened and bubbly. Cook and stir 2 minutesmore. Season to taste with salt and pepper.

    Makes about 3 cups (14 servings).

    Nutritional facts per serving: calories:33, total fat: 3g, saturated fat: 1g, cholesterol: 3mg, sodium:53mg, carbohydrate: 3g, fiber: 1g, protein: 0g, vitamin A: 44%

    Recipe and photograph provided by BetterHomes and Gardens – a member of the Home and Family Networkfor the best of cooking, gardening, decorating and more. ©2003 Meredith Corporation. All rights Reserved.

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  • Comments

    1 Comment


    I made this yesterday for Thanksgiving this week, and the spoonful I tasted was delicious! I did prefer it before adding the balsamic, though. The vinegar was a little strong, and I think I ll leave it out next year because this is definitely my go-to gravy recipe from now on!

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