Aleppo Pepper Gravy


This gravy is made with the paprika-laden pan juices from Spice-Rubbed Roast Turkey. The spices give the resulting gravy a smoky and rich flavor with wonderful color. My pan juices were quite salty, and I added a lot of chicken stock to balance the taste. This recipe was adapted from Martha Stewart Living.

  • Yield: Makes 2 1/2 to 3 cups
  • Pan juices from Spice-Rubbed Roast Turkey, in roasting pan
  • 1/2 to 1 cup homemade or store-bought low-sodium chicken stock, plus more if needed
  • 1/4 cup plus 2 tablespoons all-purpose flour or Wondra gravy flour
  • 1 ounce (2 tablespoons) unsalted butter, optional
  1. Pour pan juices through a fine sieve into a glass measuring cup or gravy separator, and skim or pour off fat. Let stand for 5 minutes, then skim off fat again.
  2. Return pan juices to roasting pan. Set pan across 2 burners over medium heat. Bring to a simmer, and cook, scraping up browned bits with a wooden spoon, for 2 to 3 minutes.
  3. Whisk together 1/2 cup stock and the flour in a small bowl until smooth. Add remaining 3/4 cup stock to pan juices. Bring to a simmer. Whisk in flour mixture, and return to a simmer. Cook until mixture thickens, 4 to 5 minutes. Add more stock if gravy is too thick or too salty. Whisk in butter to finish, if desired. Serve warm.

One Year Ago:

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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