No one would argue that gravy is absolutely essential to finish any classic Turkey dinner. And yet many of us are so intimated by the idea of homemade gravy that we just go grab a jar of Heinz at the grocery store without a second thought.
Do me a huge solid? For the love of Christopher Columbus, don’t buy gravy from the store!!?? Seriously, think about it…Tom just spent 6 hours in the sauna with all his veggie and herb friends, roasting away to provide you with the foundation for heaven’s elixir (AKA gravy).?? WHY WOULD YOU NOT USE IT???? I promise you can do this!?
Don’t be surprised if suddenly your friends and family proclaim you as all-time designated Thanksgiving dinner cook!?? You’re welcome, and I’m sorry!??
Oh and if you’re looking for everything else that goes along with the Turkey (plus a smidge of entertainment), check out our Friendsgiving Supper Club post for the entire meal!?
Easy gravy with turkey drippings and white wine.
- 4 tablespoons table flour
- 5 tablespoons lukewarm water
- 3 1/2 cups turkey stock
- 3/4 cup of white wine
- salt to taste
- pepper to taste
Make a slurry by thoroughly combining flour and lukewarm water in a small bowl and mix until smooth.
- Add turkey stock to large saucepan and bring to a simmer.
Gradually whisk in the slurry. Then cook on medium heat until slurry is incorporated and gravy has thickened, about 7-8 minutes. Be sure to stir occasionally.
Slowly whisk in the white wine and cook on medium heat for about 6 more minutes, or until it is the consistency you desire, add salt and pepper to taste and serve warm.
If gravy cools down or develops a skin on the top before you serve it…turn the burner on medium heat and whisk in a little more white wine. The skin and lumps should melt away and leave you with a silky gravy.
The longer you cook the gravy, the more it will reduce and get thicker as it cooks. If it gets too thick add a little more turkey stock or white wine.