Easy Turkey Gravy Recipe

5 from 2 votes

Easy turkey gravy made with pan drippings and stock, white wine, sage, onion, and cornstarch in 20 minutes or less.

Prep Time5

Cook Time15

Total Time20

Course: condiment

Cuisine: American

Servings:

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 (1/4 cup instead of a 1/3) 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 1/3 cup of cornstarch in regards to thickening power.