Turkey gravy from pan drippings

This recipe couldn't be simpler.  You simply deglaze your roasting pan and thicken the deglazing liquid with a little flour.  Wondra flour is a great product to use here, since it's designed not to clump.

This is taken from an Alton Brown instructional video, which unfortunately didn't have a written-out recipe to accompany it.

Turkey gravy from pan drippings

Remove the cooked turkey from the roasting pan.  Place the pan on your stovetop and heat it to medium from below with 2 burners.

Add to deglaze the pan:
1 c. red wine
3 c. low-sodium chicken stock

Whisk until all the browned bits have become resuspended.  Pour the resulting pan liquid through a strainer into a Pyrex mixing cup.

Skim the fat from the top, and spoon the fat back into the hot roasting pan.

Add and whisk for 1 minute:
1/3 c. Wondra flour

Add the remaining liquid back to the pan.  Whisk while simmering until the hot liquid just begins to thicken.  (It should coat the back of a spoon.)

Pour into a gravy boat and serve.

Mrs. Jefferson’s Capitolade of Roast Fowl

Known simply around my house as "Mrs. Jefferson's", this is the best possible thing to do with leftover Thanksgiving turkey and gravy.  It comes from the Monticello Cookbook and was originally served at Thomas Jefferson’s home as a breakfast dish (no, thanks).

Mrs. Jefferson’s Capitolade of Roast Fowl

serves 4

Boil in salted water:

1/2 pkg. egg noodles

While noodles cook, saute briefly in a saute pan or stock pot:

2 c. cooked turkey, in bite sized pieces

2 tbsp. butter

Add and heat through:

1 c. leftover turkey gravy

1 tbsp. white wine or sherry

1/4 tsp. dried thyme or tarragon

1 tsp. dried parsley

1/4 tsp. paprika

Adjust the thickness of the sauce with a bit of broth if needed.  Either serve the turkey over the noodles or stir the noodles into the pot.