Reserved Roasted Vegetables, and pan juices from roast turkey
2 sprigs Fresh Rosemary
½ cup Bourbon
¼ cup All-Purpose Flour
4 cups Chicken Stock
Black Pepper
Instructions
Cook reserved vegetables, pan juices, and rosemary in a large, straight-sided skillet over medium-high heat, stirring occasionally until dark brown and thickened, 14 to 16 minutes. Add bourbon and simmer, stirring occasionally, until syrupy 6 to 8 minutes.
Sprinkle flour in skillet and cook, stirring 30 seconds. Stir in stock and simmer, stirring occasionally, until thickened, 14 to 16 minutes. Strain through a fine-mesh sieve. Season with pepper.