Homemade Thanksgiving Gravy

★★☆☆☆
Prep: 5 mins Cook: 25 mins Serves: 3 cups

Ingredients

  • ¼ pound (1 stick) unsalted butter
  • 1½ cups chopped yellow onion (2 onions)
  • ¼ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Defatted turkey drippings plus chicken stock to make 2 cups, heated
  • 1 tablespoon Cognac or brandy
  • 1 tablespoon white wine, optional
  • 1 tablespoon heavy cream, optional

Instructions

  1. 1. In a large (10 to 12-inch) sauté pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
  2. 2. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes.
  3. 3. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened.
  4. 4. Add the wine and cream, if desired. Season to taste and serve.
The key to this gravy is properly browning the onions - don't rush this step as it develops the deep flavor foundation. This recipe requires turkey drippings from roasting a turkey, making it perfect for Thanksgiving. The Cognac adds depth while the optional cream provides richness.
· Ina Garten, Food Network, adapted from Barefoot Contessa Family Style
Thanksgiving, gravy, turkey drippings, cognac, onions, Holiday, Sauce, comfort food