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Aleppo Pepper Gravy
Recipe Summary
Yield: Makes 2 1/2 to 3 cups
Ingredients
Ingredient Checklist
Pan juices from Spice-Rubbed Roast Turkey, in roasting pan
1 1/4 cups homemade or store-bought low-sodium chicken stock, plus more if needed
1/4 cup plus 2 tablespoons all-purpose flour
1 ounce (2 tablespoons) unsalted butter
Gallery
Aleppo Pepper Gravy
Recipe Summary
Yield: Makes 2 1/2 to 3 cups
Gallery
Aleppo Pepper Gravy
Aleppo Pepper Gravy
Aleppo Pepper Gravy
Recipe Summary
Yield: Makes 2 1/2 to 3 cups
Recipe Summary
Yield: Makes 2 1/2 to 3 cups
Yield: Makes 2 1/2 to 3 cups
Makes 2 1/2 to 3 cups
Ingredients
Ingredients
- Pan juices from Spice-Rubbed Roast Turkey, in roasting pan
- 1 1/4 cups homemade or store-bought low-sodium chicken stock, plus more if needed
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 ounce (2 tablespoons) unsalted butter
Directions
Pour pan juices through a fine sieve into a glass measuring cup, and skim off fat. Let stand for 5 minutes, then skim off fat again.
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.
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. Serve warm.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Aleppo Pepper Gravy
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Aleppo Pepper Gravy
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest