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
Member Ratings and Reviews
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This gravy was delicious and the turkey with guajillo tamarind glaze (the meal it was meant to accompany) was top notch, including the chorizo cornbread stuffing.12/19/08





