Ingredients
Pan juices from Honey Pomegranate Roasted Turkey
1/2
cup diced leeks (white and pale green parts only)
1
cup dry white wine
2
cups Progresso™ chicken broth (from 32 oz carton)
1/4
cup all-purpose gluten free rice flour blend
1
tablespoon finely chopped Italian parsley
1
teaspoon finely chopped fresh thyme
1
teaspoon finely chopped fresh rosemary
1/2
teaspoon salt
1/4
teaspoon pepper
Preparation
In roasting pan, heat pan juices over medium-low heat to a simmer. Stir in leeks; cook and stir 2 to 3 minutes. Stir in wine, scraping up any roasted bits from bottom of pan; let simmer 5 minutes.
Stir in 1 cup of the broth; continue to simmer 2 to 3 minutes. Meanwhile, whisk rice flour blend into remaining broth until smooth. Whisk flour mixture into leek mixture; cooked and stir 2 to 3 minutes longer or until thickened. Stir in herbs, salt and pepper.
