Roasted Poblano Gravy

Yield: MAKES: About 2 1/2 cups; 8 to 10 servings

Ingredients

• Pan drippings from guajillo-tamarind turkey
• About 1 cup fat-skimmed chicken broth (if needed)
• 1/4  cup  (1/8 lb.) butter
• 3  fresh poblano chiles (8 oz. total), roasted, peeled, seeded, and chopped
• 3  tablespoons  all-purpose flour
• Salt and fresh-ground pepper

Preparation

1. Skim fat from pan drippings. Measure drippings and add chicken broth, if needed, to make 2 cups liquid.

2. In a 3- to 4-quart pan over medium heat, melt butter. Add chiles and stir for 1 minute. Turn heat to medium-low and whisk in flour until well combined.

3. Whisking chile mixture constantly, slowly pour dripping mixture into pan. Whisk until gravy boils and thickens, 6 to 8 minutes. If gravy is thicker than desired, add a little more broth. Season to taste with salt and pepper. Pour into a gravy boat; serve hot.

Nutritional analysis per 1/4 cup.

Nutritional Information

Calories:

218 (66% from fat)

Protein:

1.7g

Fat:

16g (sat 6.3)

Carbohydrate:

18g

Fiber:

0.8g

Sodium:

0.0mg

Cholesterol:

24mg