White Wine and Rosemary Gravy

Name: White Wine and Rosemary Gravy
Total time: 25 min
Yield: 3 c.
Ingredients: Reserved pan and contents from Seasoned and Roasted Turkey recipe; 1 c. dry white wine; 2 c. chicken stock; 4 tbsp. (1/2 stick) unsalted butter; 1/3 c. all-purpose flour; 2 sprigs rosemary; Kosher salt and freshly ground pepper

Who says the accompaniment can't steal the show?

By Nancy FullerPublished: Sep 19, 2019

1 Rating

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Dana Gallagher

Yields:

3 c.

Total Time:

25 mins

Move aside, turkey! There's a new dish in town that's bound to have everyone at your Thanksgiving table talking—and it's utterly unexpected. This aromatic gravy will surprise and delight each of your guests with its full, rich flavors.

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Ingredients

Reserved pan and contents from Seasoned and Roasted Turkey recipe
1 cup dry white wine
2 cups chicken stock
4 Tbsp. (1/2 stick) unsalted butter
1/3 cup all-purpose flour
2 sprigs rosemary
Kosher salt and freshly ground pepper

Directions

1. Step 1Discard vegetables, rosemary, and neck from the reserved roasting pan. Strain pan drippings into a 4-cup measuring cup (or fat separator). Let stand until fat rises to the top, 4 to 6 minutes. Spoon off and discard fat, if desired.
2. Step 2Place the empty roasting pan across two stove burners. Add wine and cook over medium-high heat, scraping up any brown bits, 1 to 2 minutes. Add to the pan juices. Add enough stock to make 4 cups liquid total.
3. Step 3Melt butter in a large saucepan over medium heat. Add flour and cook, whisking, until deep brown, 4 to 5 minutes. Gradually whisk in liquid. Bring to a boil. Add rosemary, reduce heat, and simmer, stirring occasionally, until thickened, 8 to 12 minutes. Season with salt and pepper. Strain just before serving.