MAKES 5 Cups | ACTIVE TIME 15 Min | TOTAL TIME 20 Min
1/2 cup unsalted butter
1/2 cup all-purpose flour
2 teaspoons dried crushed rosemary
1 teaspoon dried sage
1/2 teaspoon ground thyme
1 teaspoon ground black pepper
1-2 teaspoons kosher salt, to taste
4 cups (32 ounces) chicken stock
1 cup entwine Chardonnay
Melt butter in a medium saucepan, over medium-high heat. Once butter is completely melted whisk in flour, herbs, pepper and 1 teaspoon salt. Cook for 2-3 minutes, whisking frequently to cook off the floury taste.
While whisking, pour wine into roux (flour mixture). Continue whisking until mixture bubbles up and becomes a thick consistency, about one minute. While whisking, add chicken stock. Continue whisking until mixture is completely smooth.
Bring gravy to a boil. Whisk occasionally. Boil 10 minutes until gravy is thickened.
Serve and enjoy!
DONNA'S NOTES: If using salted butter, decrease salt by 1/2 teaspoon to start. Salt content in chicken stock varies greatly. Start with 1 teaspoon of salt and add more as necessary. If the gravy doesn't taste quite right, it could need more salt. I use the full 2 teaspoons in my recipe.
Gravy can be made ahead and kept in the refrigerator for up to a week. Reheat over low heat.
If you are sensitive to alcohol, you can substitute white grape juice or chicken stock. But, I highly recommend using entwine Chardonnay.
USING TURKEY DRIPPINGS: Once the turkey comes out of the oven. Remove the turkey and place it on a platter to rest. Turn stovetop to medium high and place pan on burner or two. Once the pan drippings are hot, add a cup of chicken stock (from your ingredient list) reserve the remaining chicken stock for the recipe. Use a wooden spatula to scrape the browned bits from the bottom of the pan.
Pour the pan drippings into a measuring cup and let cool in the refrigerator. In about 20-40 minutes the fat will rise to the top and begin to get hard. Skim the fat off of the top, replace the butter in the recipe with the amount of fat you have in your measuring cup. For example if you have 1/4 cup turkey fat, use that plus 1/4 cup butter for a total of 1/2 cup.
Next use the pan drippings (in the measuring cup) in place of part of the chicken stock. If you have 1 cup of drippings, add that when the chicken stock is called for and also the reserved 3 cups chicken stock so you have a total of 4 cups when adding to the recipe.
For a smoother gravy, strain the drippings before adding to the gravy.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.