Bourbon Gravy

First see this recipe for roast turkey.   Another way to make turkey gravy, of course, is to call my mother-in-law on the phone and ask how she does it.  If you don’t have her number, this recipe by Martha Stewart sounds pretty good:

Roasting pan with turkey drippings, neck, and giblets

1 cup dry white wine, such as Sauvignon Blanc

1/2 cup all-purpose flour

2, 14.5 oz cans reduce-sodium chicken broth

1/4 cup bourbon

1/4 cup heavy cream

coarse s & p

1. Discard neck; coarsely chop giblets and return to roasting pan. Place pan on stove across two burners (if using a disposable roasting pan, scrape contents into a medium saucepan). Bring drippings to a boil over med-high; cook, scraping up browned bits, until liquid is brown and syrupy, 8 to 10 minutes (if bottom of pan is about to scorch, lower heat).

2. Add wine, and cook, stirring constantly, until very syrupy, 8-10 minutes. Add flour, and cook, stirring, until incorporated, about 1 minute. Gradually add broth, then 2 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, about 5 minutes.

3. Stir in bourbon; cook 2 minutes. Remove pan from heat; stir in cream. (If gravy is too thick, as water as necessary.) Pour gravy through a fine mesh sieve into a medium saucepan; discard solids. Season with s & p, and keep warm whisk before serving.

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1 Comment

Filed under Basic Cooking, Christmas, Thanksgiving, Turkey

One response to “Bourbon Gravy

  1. Pingback: Roast Turkey with Brown-Sugar and Mustard Glaze | And sometimes I cook.

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