This method of making gravy cuts down on last-minute cooking and ensures a deep, rich flavor. The red wine can be replaced with cognac, port or sherry.
Make Ahead: The roux-stock-wine mixture can be prepared up to 2 days ahead, covered and refrigerated. Reheat gently over low heat.
Servings: 4 - 5 cups
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup flour
- 4 cups defatted turkey stock, warmed
- 1/2 cup dry red wine
- Kosher salt
- Freshly ground black pepper
- 1 to 1 1/2 cups turkey pan drippings
Melt the butter in a large, heavy-bottomed saucepan over medium heat, watching carefully so it does not burn. Add the flour slowly, whisking briskly until bubbles form and the mixture thickens and turns golden brown. Add the stock and wine, whisking until the flour-butter roux is well blended. Cook for 15 to 20 minutes or until no flour taste remains. Season with salt and pepper to taste. (At this point, the mixture can be covered and refrigerated for up to 2 days.)
To finish the gravy, strain the pan juices/drippings from a roasted turkey into a fat separator and pour the defatted drippings into the gravy mixture, stirring to combine. Taste and adjust seasonings; if the gravy is too thin, increase the heat and reduce the gravy for several minutes to the desired thickness. Transfer to a warmed gravy boat and serve.
Adapted from "Seriously Simple Holidays," by Diane Rossen Worthington (Chronicle, 2007).
Tested by Bonnie S. Benwick.
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