Turkey Gravy with White Wine and Sage

4.62 from 21 votes

Turkey Gravy with White Wine and Sage

Turkey gravy made with fresh sage and white wine is a classic recipe with a flavor upgrade. The result is a smooth, rich gravy. The wine cooks off so that no alcohol remains.

Prep Time5

Cook Time10

Total Time15

Course: Sauce

Cuisine: American

Keyword: classic turkey gravy, easy gravy, gravy, Holiday recipe, Thanksgiving

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $1.50

Equipment

Skillet or Saute Pan

Ingredients

3-4 Tbsp Pan Drippings from Roasted Turkey
6 Tbsp Unsalted Butter
8 leaves Fresh Sage
1/3 cup All-Purpose Flour
1 cup Dry White Wine (I often use a dry Chardonnay here)
3 cups Low-Sodium Chicken or Turkey Stock

Instructions

Heat pan drippings over medium heat in a skillet or saute pan.
When drippings are sizzling and very hot, add butter and sage leaves. Cook until sage leaves are wilted and start to brown, 4 to 5 minutes.
Use a slotted spoon to remove the crispy sage leaves (you can discard them or use in something else).
Sprinkle flour over top of melted butter and stir until no dry spots remain and flour is golden brown, 2 to 3 minutes.
Slowly pour white wine over flour while whisking. Bring to a boil and boil for 1 minute.
Pour in stock and bring to a simmer. Simmer gravy until thickened, 4 to 5 minutes.
Taste and season with some salt and black pepper. Serve warm.

Notes

Make Ahead - Gravy can be made up to 3 days ahead. Transfer to a container and cover with plastic wrap, pressing down gently so the plastic is completely touching the surface of the gravy. (This tight covering will prevent a skin from forming on the gravy.) Refrigerate. To reheat the gravy, remove the plastic covering and transfer to a saucepan. Warm over medium heat, whisking frequently. If the gravy is too thick after reheating, add some water or stock about 1 Tablespoon at a time to thin.

Nutrition