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Fehmalee's Xmas Gravy


Turkey and all other Christmas meat drippings, 1/4 cup all-purpose flour, dash of Worcestershire sauce, ¼- ½ tsp smoked sea salt and freshly ground pepper 2 tablespoons unsalted butter, ½ fehmalee’s kitchen flavour enhancer, ¼ cup port or white wine, ¼ tsp fehmalee’s kitchen white meat seasoning.


Pour all your various meat drippings into a degreasing cup. Add 3/4 cup of water to the turkey roasting pan and scrape up the browned bits with a wooden spoon. (If the bits are stuck, put the pan over a low burner to loosen them). Add the Worcestershire sauce, sea salt, black pepper, flavour enhancer, port/wine and white meat seasoning to roasting pan then stir to combine.

Let the fat rise to the top of the degreasing cup, then spoon off and set aside. Add the butter to a pan and allow to melt then, sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes. Gradually add the roasting pan juices to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Pour the meat dripping juices from the degreasing cup into the gravy, discarding any remaining fat. Simmer, whisking occasionally, until the gravy thickens (about 10 minutes). Enjoy!

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