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Turkey Jus
Allergens:
Wheat
•Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time
Prep Time
DifficultyEasy

Ingredients

/ serving 10 people

½ unit

Shallot

2 clove

Garlic

½ teaspoon

Thyme

½ teaspoon

Rosemary

1 tablespoon

Flour

(Contains Wheat)

2 unit

Chicken Demi-Glace

(Contains Milk)

Not included in your delivery

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot
•Whisk

Instructions

1

Peel and mince shallot half and reserved 2 cloves garlic from Roast Turkey recipe. Strip thyme leaves from stems; chop leaves until you have ½ tsp. Chop reserved rosemary leaves until you have ½ tsp.

2

Allow reserved turkey drippings from step 5 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 1â…” cups of liquid. (TIP: Feel free to swap out the water for turkey or chicken stock, if you have some, for extra-rich flavor.)

3

Melt 1 TBSP butter in a small pot over medium-high heat. (If it’s clean, use the same pot you used to cook the compote.) Add shallot, garlic, thyme, and rosemary. Cook, stirring, until fragrant, 1 minute. Stir in flour; whisk for 30 seconds. Slowly pour in skimmed drippings and demi-glace. Whisk to combine, then bring to a boil. Reduce to a low simmer and cook until slightly thickened, 8-10 minutes. (TIP: Jus is meant to be pourable, not thick like a gravy.) Season with salt and pepper.