Yes, yes, Thanksgiving is fast approaching and you may want to have this delicious white wine gravy for your turkey available just in case. This Thanksgiving tip and recipe is by Martha Stewart, a source you can trust!
For a silky-smooth gravy, whisk constantly as you gradually add flour to the pan. You can make this recipe to accompany any turkey, but it's particularly delicious with Martha Stewart's Herb-Rubbed Turkey.
Prep: 35 minutes
Total: 35 minutes
- 1 cup dry white wine
- 1/2 cup all-purpose flour
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
- Coarse salt and ground pepper
- While the turkey rests, place the roasting pan on the stove across two burners (if using a disposable roasting pan, scrape drippings and browned bits into a medium saucepan). Heat drippings over medium-high, scraping up browned bits, until thickened, about 10 minutes.
- Add wine; cook, stirring constantly, until syrupy, 5 to 6 minutes. Gradually whisk in flour, and cook, whisking constantly, until incorporated, about 1 minute. Gradually add 1 cup broth; cook, whisking, until flour is a deep caramel color, 2 to 3 minutes.
- Gradually stir in remaining broth and 4 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, 10 to 15 minutes. Remove neck and giblets, and strain gravy through a fine-mesh sieve; discard solids. Season generously with salt and pepper.
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source and image: www.marthastewart.com