Side Of Gravy Recipe

1. Gather and Strain

If using turkey pan drippings, strain them through a fine mesh sieve into a heatproof container to remove solids. Chill briefly and skim excess fat, reserving about 2–3 tablespoons of fat for flavor (or use unsalted butter instead). Measure out cold stock and wine; keep them ready.

2. Finely mince shallot and garlic, and have herbs ready. Cold liquids help achieve a smooth gravy when added to the roux.

3. Cook Aromatics

In a medium saucepan over medium heat, melt 2–3 tablespoons of the reserved pan fat or unsalted butter until shimmering. Add the minced shallot and cook, stirring frequently, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant; do not brown.

4. Add Flour

Reduce heat to medium-low. Sprinkle in the all-purpose flour and whisk immediately to combine with the fat and aromatics, forming a smooth paste (roux). Cook the roux, whisking constantly, for 3–4 minutes to cook off the raw flour taste and develop a light golden color. For a darker, deeper gravy, cook an extra 1–2 minutes until it turns a deeper tan but be careful not to scorch.

5. Deglaze

Gradually pour in the dry white wine (or extra stock) while whisking constantly to deglaze and loosen any browned bits from the bottom of the pan. Allow the wine to reduce by about half, 2–3 minutes, concentrating flavor.

6. Add Stock

Slowly whisk in the cold turkey or chicken stock in a steady stream, ensuring the mixture stays smooth. Increase heat to medium and bring the gravy to a gentle simmer. Continue to whisk for 4–6 minutes as it thickens to a saucy consistency. If using strained pan drippings, whisk them in now for added depth (up to 1 cup).

7. Season and Finish

Tuck in the thyme sprigs and torn sage leaves and simmer for 3–4 minutes to infuse herb flavor. Remove and discard thyme stems and sage pieces. Stir in soy sauce or Worcestershire sauce, then whisk in the heavy cream if using for a silkier mouthfeel. Taste and season with kosher salt and freshly ground black pepper, adjusting to preference.

8. If the gravy is too thick, thin with up to 1/2 cup additional stock. If too thin, simmer a few more minutes or whisk in a slurry of 1 tsp flour + 1 tbsp water, cooking 1–2 minutes to remove raw taste.

9. For an ultra-smooth finish (recommended for subs), strain the gravy through a fine-mesh sieve into a warmed serving vessel, pressing gently on solids. Keep gravy warm over very low heat or in a thermos until service. Rewhisk briefly before drizzling or serving alongside sandwiches and roasted turkey.