Turkey gravy is infused with wine, giving it a slightly dry character with mild fruitiness and a light bite from shallots.
1/4 cup butter
1/3 cup finely chopped shallots
1/4 cup flour
3 cups turkey drippings or stock
1 cup dry red wine
1 tablespoon dry sherry
1 tablespoon finely minced fresh thyme
Kosher salt and freshly ground black pepper
Melt butter over medium high heat in medium saucepan. When foaming subsides, add in shallots and cook, stirring occasionally, until softened, about 5 minutes.
Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.
Gradually add in turkey drippings or stock and wine in a steady stream, whisking constantly. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes. Remove from heat. Stir in sherry and thyme. Season with salt and pepper to taste. Serve immediately or store in an airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.
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|Nutrition Facts (per serving)|
|Servings: 16 to 20|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|