Bourbon Gravy

Name: Bourbon Gravy
Prep time: 30 min
Total time: 30 min
Ingredients: Roasting pan with turkey drippings, neck, and giblets; 1 cup dry white wine, such as Sauvignon Blanc; 0.5 cup all-purpose flour; 2 cans (14.5 ounces each) reduced-sodium chicken broth; 0.25 cup bourbon; 0.25 cup heavy cream; Coarse salt and ground pepper

3.8

(45)

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

30 mins

Total Time:

30 mins

Servings:

8

The alcohol mostly evaporates in this rich and tasty turkey gravy.

Ingredients

Roasting pan with turkey drippings, neck, and giblets
1 cup dry white wine, such as Sauvignon Blanc
½ cup all-purpose flour
2 cans (14.5 ounces each) reduced-sodium chicken broth
¼ cup bourbon
¼ cup heavy cream
Coarse salt and ground pepper

Directions

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).
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.
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.