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.