Classic Pan Gravy

Ingredients

• 1  bay leaves 
• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon peppercorns black
• 2 medium carrots cut into 3 pieces
• 0.8 cup wine dry white
• 14.5 ounce fat-skimmed beef broth fat-free canned
• 3 tablespoons flour all-purpose
• 1 large onion cut into 8 wedges
• 0.5 cup parsley 
• 0.3 teaspoon salt 
• 3 tablespoons turkey 
• 10 servings reserved turkey neck and giblets 
• 4 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve

Directions

1. Combine first 8 ingredients in a large saucepan. Bring to a boil. Reduce heat, and simmer over medium-low heat until reduced to 2 1/2 cups (about 1 1/2 hours). Strain the stock through a sieve into a bowl; discard solids.
2. Bring the wine to a boil in pan until reduced to 1/2 cup (about 3 minutes).
3. Combine flour and turkey drippings in a bowl, stirring with a whisk until smooth.
4. Add to pan; cook over medium heat for 1 minute, stirring constantly. Stir in the strained stock, salt, and ground black pepper; cook over medium heat 15 minutes, stirring occasionally.