Do Ahead White Wine and Sage Turkey Gravy 2007
Elevate your holiday feast with this Do Ahead White Wine and Sage Turkey Gravy, the perfect make-ahead solution for stress-free entertaining. Infused with the rich flavors of browned turkey neck and giblets, aromatic sage, and a splash of dry white wine, this velvety gravy is simmered to perfection with a medley of sautéed vegetables and robust turkey or chicken stock. The preparation includes a flour roux for a silky texture, and the gravy can be effortlessly made up to two days in advance, leaving you more time to focus on your main course. Strain for a refined finish and enjoy this classic yet sophisticated accompaniment to your holiday turkey. Whether you're hosting Thanksgiving or a special family dinner, this gravy will undoubtedly take center stage on your table.
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Recipe Information
Ingredients
- 1 set turkey neck and giblets
- 4 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- 1 carrot, chopped
- 2 garlic cloves, minced
- 6 fresh sage leaves, chopped
- 6 tablespoons all-purpose flour
- 1 cup dry white wine
- 6 cups chicken or turkey stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot, melt the butter over medium heat.
Add the turkey neck and giblets (excluding the liver) to the pot and brown them on all sides for about 5 minutes.
Add the chopped onion, celery, carrot, and garlic to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables soften slightly.
Add the chopped sage leaves and cook for another minute to release their aroma.
Sprinkle the flour over the turkey parts and vegetables. Stir constantly for about 2 minutes, ensuring the flour is incorporated and begins to brown slightly.
Gradually pour in the white wine, stirring constantly to deglaze the pot and scrape up any browned bits from the bottom.
Add the chicken or turkey stock, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 75 minutes. Stir occasionally to prevent sticking.
Once thickened and flavorful, remove the pot from the heat. Use a fine-mesh strainer to strain the gravy into a large bowl or another pot, discarding the solids.
Taste the gravy and adjust seasoning if necessary. Allow the gravy to cool completely before transferring to an airtight container.
Refrigerate for up to 2 days or freeze for up to 1 month. Reheat gently over low heat when ready to serve.
Nutrition Facts
Calories |
1186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 7830 mg | 340% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 18.1 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1727 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
