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Do Ahead White Wine And Sage Turkey Gravy 2007 Recipe

This award-winning recipe, inspired by Good Housekeeping's 2002 classic, creates a rich and flavorful turkey gravy that can be made ahead of time! Perfect for Thanksgiving or any holiday feast, this gravy boasts a delicious blend of white wine, fresh sage, and savory turkey pan juices. Prepare it in advance and simply reheat with your turkey drippings for a truly unforgettable taste. Makes approximately 7 cups.

Prep Time 20 mins
Cook Time 170 mins
Calories 646 kcal
Protein 103g
Rating 5.0 (2 Reviews)
Do Ahead White Wine And Sage Turkey Gravy 2007 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Do Ahead White Wine And Sage Turkey Gravy 2007

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How to Make Do Ahead White Wine And Sage Turkey Gravy 2007

  1. Preheat oven to 425°F (220°C).
  2. In a 15.5x10.5 inch jelly-roll pan or large roasting pan, place 2 turkey wings, 1 large onion (chopped), 2 celery stalks (chopped), and 1 cup carrots (chopped).
  3. Roast for 60-70 minutes, or until turkey wings are deep golden brown.
  4. Transfer the wings and vegetables to a 6-quart saucepan. Add 1 quart (4 cups) chicken or turkey broth and 4 cups water. Add 2 tablespoons fresh sage leaves.
  5. Set aside.
  6. Place the roasting pan over two burners on the stovetop. Add 1 cup dry white wine to the pan and cook on high heat, scraping up browned bits, for 10 minutes, or until the wine is reduced to ½ cup.
  7. Add the wine mixture to the saucepan with the wings, broth, and vegetables.
  8. Bring to a boil. Reduce heat to low and simmer uncovered for 75 minutes.
  9. Strain the broth into an 8-cup liquid measuring cup. Discard the wings and vegetables. Skim off and discard any excess fat.
  10. If the broth is less than 4 cups, add water to reach 4 cups.
  11. Return the broth to the saucepan.
  12. Bring to a boil over high heat.
  13. In a small bowl, whisk together ½ cup water and 2 tablespoons cornstarch until smooth.
  14. Whisk the cornstarch mixture into the boiling broth and cook for 1 minute, or until thickened.
  15. Cool the gravy completely. Transfer to an airtight container and refrigerate for up to 5 days or freeze for up to 1 month.
  16. To finish: After roasting your turkey, add strained and skimmed pan juices from the turkey to the prepared gravy, or thin with additional broth. Heat through before serving.

Nutrition Information (Approximate per serving)

Sodium

38 g

Sugar

17g

Fat

39g

Carbs

6g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation North American Sauces Condiments Etc Soups Stews Poultry American Stocks Turkey Savory Sauces Meat 4 Hours Or Less