Rating: 3.14 stars
14 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
  • 14 Ratings

In this gravy recipe for Thanksgiving, white wine provides an acidic, fruity contrast to the sweetness found in the drippings of our Maple-Glazed Turkey with Gravy.

Martha Stewart Living, November 2012

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Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour drippings from turkey roasting pan into a fat separator, and set aside. Place pan on 2 burners over medium-high heat. Add wine and 1 cup stock to pan, then bring to a boil, scraping up browned bits with a wooden spoon. Boil 2 minutes, then add 1 1/2 cups stock and defatted drippings (you should have about 1 cup); bring to a boil. Reduce heat, and simmer 5 minutes. Whisk flour into remaining cup stock, and add to gravy. Simmer until thickened, about 3 minutes. Pour through a fine sieve into a serving dish or gravy boat. Serve hot.

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Reviews

14 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1