DAIRY QUEEN GRAVY RECIPE RECIPES

Steps:

• Preheat the oven to 425°F.
• Coat a baking sheet with nonstick cooking spray or olive oil. Place the turkey wings on the baking sheet and rub all over with oil.
• Roast the turkey wings on middle rack of oven until they are well browned, about 40 minutes.
• Check to see that wings are done. Remove from oven or add time as needed.
• Transfer turkey wings to a large saucepan or small Dutch oven. Pour off any fat that has accumulated on the baking sheet. Set on a heatproof surface (the stove or a work surface). Pour the wine onto the baking sheet and stir to loosen any browned bits.
• Add the broth, wine and browned bits from baking sheet, and rosemary to the saucepan. Bring to a boil over high heat. Reduce heat to medium and gently simmer until reduced to 3 1/2 cups, about 45 minutes. Strain the broth through a fine strainer into a large measuring cup. Discard the solids.
• Mince the garlic.
• Melt the butter in a large saucepan over medium heat. Add the garlic and cook, stirring occasionally, until it starts to brown, 2-3 minutes. Add the flour, salt, and pepper, and cook, stirring constantly, for 1 minute.
• Whisk the turkey broth into saucepan and increase heat to medium-high. Bring the mixture to a boil, whisking constantly. Cook, whisking occasionally, until gravy thickens, about 2 minutes. Remove from heat and season with the salt and pepper.
• At this point, the gravy can be cooled and stored in the refrigerator for up to 3 days, or frozen for up to 3 months. Thaw the gravy if necessary; then, bring it to a boil and cook for 1 minute, stirring, before serving.

Steps:

• Preheat the oven to 425°F.
• Coat a baking sheet with nonstick cooking spray or olive oil. Place the turkey wings on the baking sheet and rub all over with oil.
• Roast the turkey wings on middle rack of oven until they are well browned, about 40 minutes.
• Check to see that wings are done. Remove from oven or add time as needed.
• Transfer turkey wings to a large saucepan or small Dutch oven. Pour off any fat that has accumulated on the baking sheet. Set on a heatproof surface (the stove or a work surface). Pour the wine onto the baking sheet and stir to loosen any browned bits.
• Add the broth, wine and browned bits from baking sheet, and rosemary to the saucepan. Bring to a boil over high heat. Reduce heat to medium and gently simmer until reduced to 3 1/2 cups, about 45 minutes. Strain the broth through a fine strainer into a large measuring cup. Discard the solids.
• Mince the garlic.
• Melt the butter in a large saucepan over medium heat. Add the garlic and cook, stirring occasionally, until it starts to brown, 2-3 minutes. Add the flour, salt, and pepper, and cook, stirring constantly, for 1 minute.
• Whisk the turkey broth into saucepan and increase heat to medium-high. Bring the mixture to a boil, whisking constantly. Cook, whisking occasionally, until gravy thickens, about 2 minutes. Remove from heat and season with the salt and pepper.
• At this point, the gravy can be cooled and stored in the refrigerator for up to 3 days, or frozen for up to 3 months. Thaw the gravy if necessary; then, bring it to a boil and cook for 1 minute, stirring, before serving.