The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Shallot
1 clove
Garlic
½ teaspoon
Thyme
½ teaspoon
Sage
3 tablespoon
Flour
(Contains: Wheat)
2 unit
Chicken Demi-Glace
(Contains: Milk)
1 unit
Chicken Stock Concentrate
Salt
Pepper
3 tablespoon
Butter
(Contains: Milk)
Peel and mince shallot. Peel and mince 1 clove garlic. Chop remaining thyme and sage leaves until you have ½ tsp of each.
Allow reserved turkey drippings from step 4 of Roast Turkey recipe to cool and separate (the fat will rise to the top)—this takes 2-3 minutes. Using a small ladle or spoon, skim off and discard as much fat as you can. Add water to remaining drippings until you have 3 cups of liquid. (Feel free to swap out the water for turkey or chicken stock, if you have some, for extra-rich flavor.)
Melt 3 TBSP butter in a large pan over medium-high heat. (If it’s clean, use the same pan you used for the stuffing.) Add shallot, garlic, thyme, and sage. Cook, stirring, until fragrant, 1 minute. Add flour; whisk constantly for 30 seconds. Slowly pour in skimmed drippings, demi-glace, and stock concentrate. Whisk to combine, then bring to a boil. Reduce to a low simmer and cook until thickened, 8-10 minutes. Season with salt and pepper.