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Level
very easy
Prep Time
10 mins
Total Time
30 mins
Makes
3 cups (750 mL)

Ingredients

¼ cup +
roast turkey pan drippings
60 mL +
up to 1 3/4 cups
reduced sodium chicken broth
up to 425 mL
1 can
Compliments Turkey Gravy
284 mL
3
bay leaves
2
shallots, minced
1 tbsp
finely chopped fresh rosemary
15 mL
1 tbsp
finely chopped fresh thyme
15 mL
1/4 cup
finely chopped fresh parsley
60 mL
1 tbsp
Worcestershire sauce
15 mL
1/4 tsp
each salt and pepper
1 mL

Method

Step 1
Strain drippings into measuring cup. Skim off and discard fat. (Note: The quantity of drippings can vary greatly depending on size of turkey.) Use enough chicken broth to top up drippings to 2 cups (500 mL) liquid. Pour into a medium saucepan.
Step 2
Stir in canned gravy, bay leaves, shallots, rosemary and thyme. Bring to a boil, then immediately reduce to a simmer over medium-low heat. Cook about 15 min., until thickened to desired consistency. Check that gravy registers 74˚C (165˚F) on an instant-read thermometer. Remove bay leaves.
Step 3
Stir in parsley, Worcestershire sauce, salt and pepper just before serving.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (2 tbsp/30mL):
Calories:
10
Carbs:
1 g
Sodium:
115 mg