|¼ cup||Fat from turkey roasting pan|
|3½ cup||Turkey stock, made from giblets and bones|
|¼ pounds||Chestnuts, shelled, peeled and chopped|
|Formatted by Manny Rothstein|
After removing turkey from oven, pour fat from roasting pan, saving ¼ cup. Place roasting pan over medium heat and pour in brandy and ½ cup stock. Cook, scraping any brown sticky bits from bottom of pan. Reserve.
Heat reserved fat in saucepan over low heat and whisk in flour, stirring, to make light brown roux. Whisk in remaining hot stock, simmer and stir until thick and all raw taste of flour is gone, about 10 minutes.
Add deglazing liquid to pan, continuing to simmer and reduce gravy to desired consistency. Whisk in butter at the end, stir in chopped chestnuts and season to taste with salt.
Makes 1 quart gravy.
Each 1-tablespoon serving contains about: 22 calories 51 mg sodium 3 mg cholesterol 1 gram fat 1 gram carbohydrates 0 protein 0.07 gram fiber.
From Julianne Ryan, Special to The Times, Copyright Los Angeles Times, November 16, 1995
Submitted By MANNY ROTHSTEIN On 11-25-95