Our port gravy gets enhanced by the Oaxaca marinade-infused turkey drippings from our Adobo-rubbed turkey recipe. Try it! It is delicious!
Ingredients
- 1/2 cup port or red wine
- 2 tbsp. unsalted butter
- 2 cloves garlic, 5 finely chopped
- 4 cups turkey or chicken broth
- 1 1/2 tbsp. cornstarch mixed with 3 tbsp. water
- 1/2 tsp. freshly grated nutmeg
- 2 tbsp. finely chopped flat-leaf parsley
Directions
- Add port to roasting pan where turkey was roasted and heat over high heat. Scrape up any brown bits; cook, stirring, until mixture has reduced by half, about 5 minutes. Set a sieve over a bowl; strain liquid and discard solids. Put liquid into freezer and leave for 30 minutes. Skim and discard fat; set liquid aside. Melt butter in a 12″ skillet over medium-high heat. Add garlic; cook until soft, about 2 minutes. Add broth and reserved liquid; boil to reduce by half, about 15 minutes. Whisk in cornstarch mixture; boil; strain through a sieve into a 1-qt. saucepan. Stir in nutmeg and parsley; season gravy with salt and pepper. Carve turkey and serve with the gravy.
