Name: Fresh Fennel Pan Gravy
Cook time: 30 minutes
Total time: 30 minutes
Yield: Makes about 4 1/2 cups
Ingredients: Pan juices reserved on baking sheet from Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing or pan juices reserved in roasting pan from any other roast turkey; 2 1/2 cups (about) Ultimate Turkey Stock or low-salt chicken broth; 2 cups 1/4- to 3/8-inch fresh fennel cubes plus 1/4 cup chopped fennel fronds; 1/3 cup finely chopped shallot; 1/4 cup Pernod (anise-flavored liqueur); 6 tablespoons all purpose flour; 1/2 cup dry white wine

The technique: Pan juices—the flavorful liquid and crispy bits left in the roasting pan— form the base of this gravy. To prevent lumps, thoroughly whisk in the flour, then gradually add the wine and stock, whisking until smooth.
The pay off: Super-roasty flavor.

Recipe notes

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