- Servings: 4 cups
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- 3 cups drippings from turkey roasting pan
- Chicken broth or turkey broth, as needed
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 cup white wine
- 1 tablespoon finely minced fresh sage
- Salt and freshly ground black pepper
1. Carefully pour the pan drippings through a sieve into a measuring cup. Drop in 3 or 4 ice cubes, which will solidify the fat and make it easier to remove. Let stand for 5 minutes, then scoop the fat from the juices. If you do not have 3 cups, add broth to reach that amount.
2. In the now-empty but not washed roasting pan (or a medium saucepan), melt the butter over medium-high heat and use a whisk to stir in the flour, stirring and scraping until all of the flour is absorbed by the butter, about 2 minutes. Slowly add the wine, stirring to pick up any browned bits from the pan. Then whisk constantly while slowly adding the remaining wine and the reserved drippings. Continue to cook until the gravy thickens, about 3 minutes, adding extra broth if necessary to thin the gravy to the
desired consistency. Just before serving, stir in the sage and season with salt and pepper to taste.
TO MAKE AHEAD
You can make gravy without using drippings. In a medium saucepan, melt 4 tablespoons butter and add ½ cup finely chopped onion and ½ cup finely chopped celery. Add the flour, white wine, and broth as directed, and season as directed with the sage, salt, and pepper. Be sure to use a very flavorful
store-bought or homemade broth. If you need to keep the gravy warm before serving, pour it into a thermal container until ready to serve.