Turkey Sage Gravy
The amount of turkey drippings will vary. If you cannot extract 1 3/4 cups of liquid from the cooked turkey, adjust the total cooking liquid amount (3 cups) with chicken stock.
- 3 tbsp butter
- 3 tbs flour
- 1/2 cup dry white wine
- 1 3/4 cup turkey drippings
- 1 1/2 cup low sodium chicken stock
- 1 to 2 sprigs of sage leaves
- 1/4 tsp kosher salt
- 1/2 tsp white wine vinegar
- In a skillet, melt the butter over medium heat and add the flour. Cook for 2 to 3 minutes, stirring frequently. Once golden, deglaze the pan with the white wine and chicken stock, stirring constantly to incorporate the liquid. Once combined, slowly stir in the chicken stock. Add the sage and salt.
- Bring to a quick boil and reduce the heat to a simmer. Cook for 10 to 15 minutes, or until the gravy is at a desirable thickness. Stir frequently to prevent the gravy from sticking to the bottom of the skillet.
- Add the vinegar during the last few minutes of simmering. Salt to taste and serve warm.