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White Wine Turkey Gravy
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Serves 5 cups
|1/2 cup unsalted butter|
|1 large sweet yellow onion, finely diced|
|1 tablespoon dried leaf poultry seasoning|
|1/2 cup all-purpose flour|
|Reserved roasted turkey pan juices|
|4 cups turkey or chicken broth or stock|
|1 cup dry white wine|
|Freshly ground black pepper|
- Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat; set aside.
- Preheat large sauté pan or roaster over medium-high heat. Add butter and onions and sauté until translucent, about 5 minutes. Add poultry seasoning and sauté about 5 more minutes. Sprinkle with flour and stir until deep golden brown, about 5 minutes.
- Add reserved turkey pan juices, stock, and white wine to the pan and whisk until smooth. Bring to a boil, whisking constantly, until gravy thickens to desired consistency, about 5 minutes more.
- Adjust seasoning, to taste, with salt and freshly ground black pepper. Pour into a gravy boat and serve.
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