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Zinfandel Gravy

Serves 18 (makes 6 cups)

Time: 2 hours.

  Giblets and neck from a 16- to 18-lb. turkey
 2 large onions, quartered
 2 large carrots, cut into chunks
 1 cup sliced celery
 4 1/2 cups reduced-sodium chicken broth, divided
 2 3/4 cups Zinfandel, divided
 2 strips (each 3 in.) orange zest
 1/2 teaspoon freshly ground black pepper
  Cooked apple mixture and fat-skimmed turkey pan juices from Wine-Smoked Turkey
 1/2 cup cornstarch
Step 1

In a 5- to 6-qt. pan, combine giblets, neck, onions, carrots, celery, and 1/2 cup broth. Cook, covered, over medium-high heat, 20 minutes. Uncover; cook over high heat, stirring often as liquid evaporates, until giblets and vegetables are browned and browned bits stick to pan, 5 to 8 minutes. Add another 1/2 cup broth and stir to loosen browned bits. Cook and brown, uncovered, as before.

Step 2

Add remaining 3 1/2 cups broth, 2 cups Zinfandel, the orange zest, and pepper to pan. Cover and simmer over low heat for 1 to 1 1/2 hours.

Step 3

Add apple mixture from cavity of Wine-Smoked Turkey; bring to a boil. Lower heat and simmer, covered, 5 minutes.

Step 4

Pour broth mixture through a fine strainer into a bowl. Discard contents of strainer. Measure broth; if needed, add enough turkey pan juices to make 5 1/2 cups. In pan, mix cornstarch with 1/4 cup water and remaining 3/4 cup wine. Stir in broth mixture and cook, stirring, over high heat until boiling, about 5 minutes. Season with salt to taste.

Step 5

Note: Nutritional analysis is per 1/3-cup serving.

Nutrition Facts

Servings Serves 18 (makes 6 cups)

Amount Per Serving
Calories 34Calories from Fat 5
% Daily Value *
Total Fat 0.2g1%

Saturated Fat 0.0g0%
Cholesterol 3.8mg2%
Sodium 163mg7%
Total Carbohydrate 6.1g3%

Dietary Fiber 0.0g0%
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.