by: Alex Snodgrass
Cook Time
15 minutes
Prep Time
5 minutes
Yield
Serves 12
@THEDEFINEDDISH
“Gravy is the most important Thanksgiving dish and the star of the show. This one’s infused with white wine & herbs to brighten up and enhance everything on your plate!”
Total Time
15 minutes
Prep Time
5 minutes
Yield
Serves 12
summary
No matter how great your turkey and mashed potatoes are on their own, there’s nothing like slathering a flavor-packed gravy on top to make them even better! This wine- and sage-infused gravy will be a great addition to your Thanksgiving table and is sure to add an extra flavor boost to your meal.
ingredients
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 tablespoon minced fresh sage leaves
- 1 teaspoon minced thyme leaves
- 4 tablespoons all-purpose flour
- 1 cup dry white wine
- 3 cups low-sodium chicken broth (or turkey pan juices, see note)
- ¼ teaspoon cayenne pepper (optional)
directions
- In a saucepan over medium heat, melt the butter. Once melted, add the garlic, sage and thyme. Cook, stirring, until the garlic is softened and fragrant, about 2 minutes.
- Add the flour to the saucepan and continue to cook, stirring, until the flour is well combined with the butter, at least 2 minutes to cook off the raw flour taste.
- Next, add the white wine and whisk to combine. Note that this will immediately thicken with the flour. Continue to whisk and slowly pour in 1 cup of the broth until smooth. Continue to whisk and pour in the remaining 2 cups of broth.
- Increase the heat and bring the gravy to a rapid simmer. Once at a simmer, cook, whisking often, until the gravy thickens, about 5 minutes. Remove from heat, cover and keep warm until ready to serve. Taste and add salt, as desired. If using, add cayenne pepper for a hint of heat to your gravy.
notes
If you are using pan juices from roasting your turkey, measure out how many cups of liquid you have in the bottom of the pan. You will need a total of 3 cups liquid, so add broth as needed for a combination of pan juices and broth.
