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Under 30 Minutes

Bourbon Gravy

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Serves 8
Bourbon Gravy

Source: Everyday Food, November 2008

Ingredients

  • Roasting pan with turkey drippings, neck, and giblets
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 1/2 cup all-purpose flour
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 1/4 cup bourbon
  • 1/4 cup heavy cream
  • Coarse salt and ground pepper

Directions

  1. Discard neck; coarsely chop giblets, and return to roasting pan. Place pan on stove across 2 burners (if using a disposable roasting pan, scrape contents into a medium saucepan). Bring drippings to a boil over medium-high; cook, scraping up browned bits, until liquid is brown and syrupy, 8 to 10 minutes (if bottom of pan is about to scorch, lower heat).

  2. Add wine and cook, stirring constantly, until very syrupy, 8 to 10 minutes. Add flour, and cook, stirring, until incorporated, about 1 minute. Gradually add broth, then 2 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, about 5 minutes.

  3. Stir in bourbon; cook 2 minutes. Remove pan from heat; stir in cream. (If gravy is too thick, add water as necessary.) Pour gravy through a fine-mesh sieve into a medium saucepan; discard solids. Season with salt and pepper, and keep warm; whisk before serving.

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