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Turkey Gravy Recipe

Turkey Gravy recipe


This is a special sauce made from turkey juices. It's brown and yummy. You pour it on turkey or mashed potatoes to make them taste even better. It's made by cooking butter, onions, and other tasty things together.


6 tablespoons unsalted butter
1 large red onion, chopped
4 cloves garlic, halved
6 tablespoons all-purpose flour
10 fresh sage leaves, chopped
2 tablespoons dry white wine
4 cups low-sodium chicken stock
1/3 cup turkey pan drippings
1/2 cup low-sodium chicken stock (additional, to finish the gravy)
Salt and pepper to taste


In a large saucepan, melt the butter over medium heat.
Add the chopped onion and garlic, cooking for about 20 minutes until the onion is caramelized, stirring often.
Sprinkle the flour over the caramelized onions and garlic, stirring constantly for 1 minute.
Stir in the chicken stock, white wine, and chopped sage leaves. Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
Allow the mixture to cool for 1 hour at room temperature, then strain through a sieve, pressing the solids lightly before discarding them.
Refrigerate the gravy base until ready to use, up to 1 week, or freeze for up to 2 months.
After the turkey is roasted and resting, add the additional 1/2 cup chicken stock to the roasting pan and heat over medium heat, scraping up the browned bits from the bottom of the pan.
Whisk in the turkey pan drippings and the prepared gravy base, cooking for 5 minutes or until the gravy is smooth and thickened.
Taste for seasoning and serve hot with your turkey or mashed potatoes.

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