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Roast turkey Pan gravy

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.9424
Energy (kCal)181.04
Carbohydrates (g)42.8168
Total fats (g)0.172
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spoon off all but about 4 tbsp of the fat in the roasting pan. | 2. Make sure you leave all the brown bits. | 3. Add wine (or some stock if not using wine) the onions, shallots and mushrooms. | 4. Turn heat to high, stirring and scraping until most of the wine has evaporated, the onion is soft and the bottom of the pan is clean. | 5. Add the stock and continue to cook for about 10 minutes. | 6. If you are using giblets put them in for this cooking time. | 7. Mix cornstarch with the water. | 8. Turn heat to low and stir in the mixed cornstarch. | 9. The gravy will start to thicken almost immediately. | 10. Cook stirring until the gravy has thickened, if you want it thicker mix a bit more cornstarch with water and add stirring and cook for 5 minutes more. | 11. Season to taste with salt& pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white wine 1 1/2 1/2 - - - -
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    shallot 1/2 cup chopped 57.6 13.44 2.0 0.08
    mushroom 1/2 cup chopped - - - -
    vegetable stock chicken 7 cups - - - -
    chicken giblet chopped - - - -
    water 8 tablespoons 0.0 0.0 0.0 0.0
    cornstarch 3 tablespoons 91.44 21.9048 0.0624 0.012
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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