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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!

Serves 10


Rated 5 out of 5
Rated by 2 reviewers
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cook for 3-4 minutes, then (while whisking vigorously) slowly return saved liquid back to the roux-like paste.
  6. Continue whisking until gravy is smooth, then season with herbs, salt and pepper.
  7. 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

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