It’s that time of year! The first brave snowflakes have made their way to the ground and Christmas music has taken over your favorite station. It’s time to crack open the recipe book and lay out a plan for your Christmas dinner. This is where a new show-stopping recipe should come into play. Fortunately, we have just that.
Of all the common kitchen fails, gravy almost always makes the list. For such a simple recipe, the possible issues are endless. Luckily, this White Wine Gravy is simple yet elegant, rich, and velvety. It’s all the warm comfort of a good-old-fashioned gravy, with the bright, sophisticated note of white wine.
Ingredients for White Wine Gravy
• 5 Tbsp butter, salted
• 1 clove garlic, minced
• 1 small onion, finely diced
• 1 Tbsp chopped fresh sage
• 1 Tbsp chopped fresh thyme
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup dry white wine
• Pan drippings from roasted turkey
• Salt and Pepper to taste
Preparation for White Wine Gravy
1. Collect the roasted turkey pan drippings in a 4-cup liquid measuring cup and let stand. Meanwhile, deglaze the empty turkey roasting pan over medium heat with the white wine, scraping up all the bits from the bottom. Skim the fat off the drippings, and add the wine mixture to it. Add enough broth to bring the mixture up to four cups of liquid.
2. Melt the butter in a saucepan over medium heat. Add the garlic and onion, and cook about 5 minutes, until translucent and fragrant. Sprinkle the flour over the aromatics and cook, stirring, about 1 minute, until it forms a paste and the rawness of the flour is cooked off.
3. Add the broth mixture and fresh herbs to the pan and bring it to a boil while stirring with a whisk. Lower the heat and let it simmer about 5 minutes, until thickened. Add salt and pepper to taste, and serve warm.
Turkey Roasting Tips
1. Figure on about 1 pound of turkey per person.
2. Brining the turkey before baking will keep it moist and juicy.
3. Rub the turkey in butter or oil before you season it to ensure a golden, crispy skin.
4. Let the turkey rest ten to twenty minutes before cutting it.
