Recipe Source: COOKB
  • 64
  • 1
  • Serving Measure: .25 cup
  • Standard Yield: Scale Recipe Reset
  • Serving Description: .25 CUP
  • Nutrition Link: 80431
  • Food Category: Dressings, gravies, marinades, sauces
  • HACCP Process Category: Complex


Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Day before make Blond and cool. (1 Pound roux for every gallon Liquid)

  • Preparation Instructions:

    Reserve and strain all drippings from the roasted turkeys through a fine sieve.

    If you dont yield enough turkey drippings you can sub more vegetable broth and if you have more drippings than epected, use less broth.

    Make Veg Broth accordingly.
    Combine drippings and vegetable broth in kettle.
    Bring to boil.
    Once boiling, whisk in roux.
    Continue whisking until your gravy has thickened.
    Continue simmering until the roux has cooked out. Cool accorging to HACCP SOP.

  • Serving Instructions:

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 0 Calories: 41.2
Dark Green: 0 Milk: 0 Sat. Fat: 41.34%
Red Orange: 0 Grains: 0 Sodium: 189.91
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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