There is nothing like homemade gravy for your Thanksgiving Turkey and you’ll love this sage gravy. You can make most of this gravy in advance by making a flavorful stock as your base and then flavoring the gravy with the turkey drippings at the end. This gravy is perfect used with my Apple Sage Roast Turkey.
From by the bay wishing you turkey gravy food memories!
Maryann
Sage Gravy
Gravy Base
6 cups chicken stock
Giblets and neck from turkey
1 carrot peeled and chopped
1 onion, not peeled and quartered
1 celery stick, chopped
2 bay leaves
6 sage leaves
1 teaspoon black peppercorns
Gravy
1 cup white wine
6 tablespoons flour
6 cups gravy base
4 tablespoons butter, melted
2 bay leaves
1 tablespoons fine grey sea salt
1 teaspoon ground black pepper
2 tablespoons chopped sage
Directions for gravy base
Combine into a soup pot chicken stock, carrot, onion, celery, bay leaves, sage, peppercorns, giblets and neck from turkey. Bring to a boil, lower heat and simmer for 1 hour. Cool and strain broth and keep refrigerated until ready to make gravy. This can be done one day in advance.
Directions for gravy
Place seasoned broth into a saucepan. Bring to a simmer. Take melted butter in a bowl and then add the flour, whisk until a smooth paste. Take one cup of hot broth and whisk into flour mixture until smooth. Sieve back into the broth and whisk to blend. Add bay leaves, salt and pepper and whisk again. You can have this prepared as the turkey is roasting. Once the turkey is done and removed from the roasting pan pour pan juices into a measuring cup. Spoon off fat and discard. Add remaining juices into broth in the saucepan. Place roasting pan back on heat and deglaze with the wine. Scrap pan to get all brown bits, let reduce to half , about 2 minutes. Add to the gravy. Whisk together and let simmer until reduced to a sauce consistency. Remove bay leaves, mix in sage adjust seasoning with salt and pepper. Serve with turkey.