Easy Turkey Gravy Recipe
Easy turkey gravy made with pan drippings and stock, white wine, sage, onion, and cornstarch in 20 minutes or less.
- 4 cups strained turkey pan drippings and turkey stock see notes below
- ¾ cup dry white wine optional
- ½ cup onion minced
- 2 tablespoons butter unsalted
- 3 tablespoons sage minced
- ⅓ cup corn starch
- salt and pepper to taste
Heat a large saucepan to medium-low heat and sautee the minced onion in the butter. Once the onion is soft (about 5-7 minutes) add the white wine and turn the burner to medium-high heat to reduce and cook off the alcohol.
After 3 minutes add in the liquid from the turkey stock and drippings. Add in 3 tablespoons of chopped sage.
Next, mix together the cold water and cornstarch to make a slurry. Add the slurry to the pot and cook for 1 minute to activate the cornstarch and thicken the gravy.
Remove the gravy from the heat and season with salt and pepper to taste. Enjoy!
- Save the pan drippings from roasted turkey breast (you won't have much) or a roasted whole turkey. Use store-bought turkey stock to make up the difference for 4 full cups.
- A full turkey will have a lot of fat and drippings. If you don't want all of the fat for the gravy you can use a separator and use as much or as little as you like.
- Wine can be omitted. If omitting the wine, use a bit less cornstarch (¼ cup instead of a ⅓) since acids like wine can lower cornstarch's thickening strength.
- Sage can be left whole, cooked in the gravy until serving, then removed.
- Flour can be substituted for the cornstarch slurry. You will need a half cup flour or more to equal ⅓ cup of cornstarch in regards to thickening power.
Calories: 48kcal | Carbohydrates: 4.3g | Protein: 0.4g | Fat: 1.9g | Saturated Fat: 1.2g | Cholesterol: 5mg | Sodium: 650mg | Potassium: 15mg | Sugar: 0.5g | Calcium: 2mg