Gravy is a make-it-or-break-it component of any meal, but it’s particularly crucial on Thanksgiving. You can’t have turkey and mashed potatoes without a superb gravy to round it all off, and we have just the recipe to keep the bar raised. While we already shared a more streamlined gravy, calling basically for just drippings, butter and flour, this version has a richer flavor to it and the incorporation of spices really makes it special. Don’t be disappointed with a lackluster gravy…this one enhances everything you serve it with and everyone loves it!
Classic Brown Gravy
- turkey drippings
- 3 cups low-sodium chicken broth
- 3/4 cup red wine
- 1/3 cup all-purpose flour
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh rosemary, minced
- 1/2 teaspoon fresh sage minced
- kosher salt and freshly ground pepper, to taste
- Once you’ve cooked your turkey, remove it from roasting pan, leaving drippings where they are, and transfer pan to the stove over medium heat.
- Pour in wine and chicken broth and cook for 3-5 minutes, or until you’ve scraped up the bits stuck to the bottom of the pan.
- Once all the tasty pieces are loose from the pan, transfer mixture to a fat separator or let cool slightly and spoon off fat, reserving both fat and remaining liquid.
- Place 2/3 cup fat in roasting pan over medium-high heat. Once fat has liquified, sprinkle flour evenly over the top and whisk continuously until mixture is thick and paste-like.
- Cook for 3-4 minutes, then (while whisking vigorously) slowly return saved liquid back to the roux-like paste.
- Continue whisking until gravy is smooth, then season with herbs, salt and pepper.
- Transfer gravy to serving bowl and serve hot. (It should still be liquid, as it will thicken as it cools.)
Recipe adapted from 12 Tomatoes