Whisky rosemary turkey gravy

Add a kick to your Thanksgiving dinner with Chef Randy Feltis' whisky rosemary gravy.


Prep
8 min
Total
30 min
Serves
10

INGREDIENTS

METHOD

  1. In a large stock pot sweat vegetables in butter until they soften. Add flour and cook to a blonde state.
  2. Deglaze with whiskey, reduce by half and add stock. Toss in Rosemary and simmer for 20minutes or until a perfect thickness.
  3. Finish with lemon juice and zest. Season with salt and pepper.
  4. Strain and pour into a large Gravy boat and enjoy.

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