Fennel gravy

Fennel gravy

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  • Easy
  • 10 minutes
  • 10 minutes


  • pan juices from a roast chicken or turkey
  • 2½ cups chicken stock
  • 1 large bulb fresh fennel, cubed, plus ¼ cup chopped fennel fronds
  • ¼  cup shallot, finely chopped
  • ¼  cup Pernod (anise-flavoured liqueur)
  • 6 T flour
  • ½ cup dry white wine

Cooking Instructions

Scrape the pan juices and browned bits from the pan into a 4-cup measuring jug.

Spoon off the fat and reserve ⁄ cup. Add the stock to the juices to measure 4 cups.

Heat the reserved turkey fat in a saucepan over a medium heat. Add the fennel cubes and shallot. Sauté until browned, about 5 minutes.

Remove from the heat and add the liqueur. Return to the heat and stir for 30 seconds. Whisk in the flour. Cook until the flour starts to brown, about 1 minute.

Gradually whisk in the wine, then the stock mixture. Simmer until the gravy coats the back of a spoon, about 10 minutes. Add the fennel fronds and season to taste.

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TASTE Recipe by: TASTE
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