Roasted Vegetable Gravy
 
Makes about 4 cups
Ingredients
  • 2 tablespoons vegetable oil
  • 2½ teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper
  • 4 large bone-in skin-on turkey thighs or wings (about 4 pounds)
  • 1 large parsnip, peeled and roughly chopped
  • 1 large yellow onion, cut into wedges
  • 1 celery stick, chopped
  • 1 large carrot, peeled and chopped
  • 1 medium head garlic, cloves separated and peeled
  • 4 cups chicken broth, divided
  • 2 teaspoons finely chopped fresh rosemary
Instructions
  1. Preheat oven to 425°.
  2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Reduce heat to medium.
  3. Sprinkle 2 teaspoons salt and pepper all over turkey. Add turkey, skin side down, to skillet; cook until golden brown, 3 to 4 minutes per side. Remove turkey from skillet.
  4. Add parsnip, onion, celery, carrot, and garlic to skillet; sprinkle with remaining ½ teaspoon salt. Cook over medium heat, stirring occasionally, until vegetables are light golden brown. Place turkey on top of vegetables. Add 2 cups broth.
  5. Bake until an instant-read thermometer inserted in thickest portion of turkey registers 165°, 35 to 45 minutes, stirring vegetables halfway through baking. Reserve turkey for another use. Transfer roasted vegetables to the container of a blender; add rosemary. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening to avoid splatters, and blend until smooth.
  6. In a small saucepan, whisk together vegetable purée and remaining 2 cups broth until combined. Cook over medium heat, stirring occasionally, until mixture comes to a boil, 5 to 10 minutes. Serve warm.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/roasted-vegetable-gravy/