Do Ahead White Wine And Sage Turkey Gravy 2007 Recipes

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MAKE-AHEAD TURKEY GRAVY WITH ONIONS & SAGE

Provided by Ina Garten

Time 1h55m

Yield Makes 4 cups

Number Of Ingredients 10



Make-Ahead Turkey Gravy with Onions & Sage image

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
  • After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.

6 tablespoons (3/4 stick) unsalted butter
1 large red onion, halved and sliced 1/4 inch thick
4 large garlic cloves, peeled and halved
6 tablespoons all-purpose flour
4 cups good chicken stock, preferably homemade
2 tablespoons Cognac or brandy
10 large fresh sage leaves
2 bay leaves
Kosher salt and freshly ground black pepper
1 cup dry white wine, such as Pinot Grigio

WHITE WINE TURKEY GRAVY

This is a savory and delicious turkey gravy with a sophisticated taste that everyone will love.

Provided by SarahGColey

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 35m

Yield 18

Number Of Ingredients 6



White Wine Turkey Gravy image

Steps:

  • Strain the turkey drippings through a fine mesh sieve into a large saucepan. Set aside 1 cup of the drippings in a bowl. Stir white wine, rosemary, and black pepper into the drippings in the saucepan, and bring to a simmer over medium-low heat. Simmer for about 20 minutes to cook off the alcohol and blend the flavors. Whisk cornstarch into the drippings in the bowl, and whisk the cornstarch mixture into the hot gravy. Allow the gravy to simmer until thickened, about 3 minutes. Stir in salt to taste; strain out any large pieces of rosemary before serving.

Nutrition Facts : Calories 530.5 calories, Carbohydrate 1.9 g, Cholesterol 58.1 mg, Fat 56.9 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 16.8 g, Sodium 1.1 mg, Sugar 0.1 g

5 cups turkey drippings
1 cup dry white wine
1 tablespoon dried rosemary
1 tablespoon ground black pepper, or to taste
3 tablespoons cornstarch, or as needed
salt to taste

WHITE-WINE GRAVY

You can make this white-wine gravy recipe to accompany any turkey, but it's particularly delicious with our Herb-Rubbed Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Thanksgiving Recipes

Time 35m

Number Of Ingredients 5



White-Wine Gravy image

Steps:

  • While the turkey rests, place the roasting pan on the stove across two burners (if using a disposable roasting pan, scrape drippings and browned bits into a medium saucepan). Heat drippings over medium-high, scraping up browned bits, until thickened, about 10 minutes.
  • Add wine; cook, stirring constantly, until syrupy, 5 to 6 minutes. Gradually whisk in flour, and cook, whisking constantly, until incorporated, about 1 minute. Gradually add 1 cup broth; cook, whisking, until flour is a deep caramel color, 2 to 3 minutes.
  • Gradually stir in remaining broth and 4 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, 10 to 15 minutes. Remove neck and giblets, and strain gravy through a fine-mesh sieve; discard solids. Season generously with salt and pepper.

Nutrition Facts : Calories 64 g, Protein 3 g

Drippings from Herb-Rubbed Turkey
1 cup dry white wine
1/2 cup all-purpose flour
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
Coarse salt and freshly ground pepper

MAKE-AHEAD TURKEY GRAVY

I discovered this excellent Thanksgiving gravy recipe years ago! It is gravy that, unlike most, can be made AHEAD of time. The gravy will keep for 3 months when frozen in an airtight container.

Provided by SUE1956

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 2h30m

Yield 32

Number Of Ingredients 9



Make-Ahead Turkey Gravy image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Arrange a single layer of turkey wings in a large roasting pan. Scatter the onions over the top of the wings. Roast in the preheated oven for 1-1/4 hours or until wings are browned.
  • Place browned wings and onions in a 5 quart stockpot. Add water to roasting pan and stir, scraping up any brown bits on the bottom of the pan. Pour the the water from the pan into the stockpot. Stir in 6 cups broth, carrot, and thyme. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.
  • Remove wings from the pot and place on a cutting board. When the wings are cool, pull off the skin and meat. Discard the skin and save the meat for another use. Strain contents of stockpot through a large strainer into a 3 quart saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.
  • In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.

Nutrition Facts : Calories 58.9 calories, Carbohydrate 3.2 g, Cholesterol 15.2 mg, Fat 2.8 g, Fiber 0.3 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 17.7 mg, Sugar 0.4 g

6 turkey wings
2 medium onions, peeled and quartered
1 cup water
2 quarts chicken broth, divided
¾ cup chopped carrot
½ teaspoon dried thyme
¾ cup all-purpose flour
2 tablespoons butter
¼ teaspoon ground black pepper

DO AHEAD WHITE WINE AND SAGE TURKEY GRAVY - 2007

From the October 2007 issue of Good Housekeeping Magazine. An updated version of GH's 2002 "The Best (Do-Ahead) Turkey Gravy" (recipe # 42402). For extra added flavor, add pan juices from the roasted turkey (or thin with homemade or canned chicken or turkey broth) when reheating the gravy.

Provided by Dee514

Categories     Sauces

Time 2h50m

Yield 4 cups (approx)

Number Of Ingredients 10



Do Ahead White Wine and Sage Turkey Gravy - 2007 image

Steps:

  • prep - 20 minute.
  • cook - 2 1/2 hours.
  • makes 4 cups gravy (without added drippings).
  • Preheat oven to 425°F.
  • In a 15 1/2-inch x 10 1/2-inch jelly-roll pan or large roasting pan, place turkey wings, onions, celery and carrots.
  • Roast for 1 hour to 1 hour 10 minutes or until turkey wings turn a deep golden brown color.
  • When wings are done transfer them and the vegetables to a 6-quart sauce pot, add 1 quart broth/stock, 4 cups of water and sage leaves; set aside.
  • Place (used) roasting pan over two burners on top of range, add wine to roasting pan and cook on high heat, scraping up the browned bits from the bottom of the pan for 10 minutes or until wine is reduced to 1/2 cup.
  • Add wine mixture to sauce pot with the wings; bring to a boil.
  • Reduce heat to low, and simmer, uncovered for 1 hour 15 minutes.
  • Strain broth into an 8-cup liquid measuring cup, discard wings and vegetables, skim fat from broth and discard.
  • If broth is less than 4 cups, add enough water to bring volume up to 4 cups (if broth is more than 4 cups, return broth to sauce pot, bring to boil, reduce heat and cook on medium-high until reduced to 4 cups).
  • Return the 4 cups of broth to sauce pot; on high heat, bring to boiling.
  • In a small bowl, add remaining 1/2 cup water to cornstarch, stir until well blended; using a whisk, blend cornstarch mixture into boiling broth and cook for 1 minute.
  • Cool gravy, then transfer to plastic container with a tight fitting lid and refrigerate up to 5 days or freeze up to 1 month.
  • Complete gravy after roasting the turkey: add strained and skimmed pan juices from the roasted turkey to the prepared (thawed, if was frozen) gravy, or thin with a bit of additional broth: heat well before serving.
  • NOTE: For 24: Prepare gravy as above but instead use the following ingredient amounts: 4 turkey wings (3 pounds), 1 large red onion (12 ounces), 3 stalks celery, 3 carrots, 6 cups broth/stock, 6 cups water, 5 sage leaves, 1 bottle (750 ml) wine and 2/3 cup cornstarch.
  • Reduce wine to 1 cup.
  • Bring volume of broth to 6 cups instead of 4 cups.
  • Dissolve cornstarch in 1 cup of water before stirring into simmering broth. Add juices from roasted turkey as above. Makes about 7 cups of gravy without drippings.

2 lbs turkey wings, cut apart at joints (about 3 wings)
1 small red onion, cut into wedges (about 8 ounces)
2 stalks celery, cut into 2-inch pieces
2 carrots, cut into 2-inch pieces
1 (32 ounce) carton turkey broth or 1 quart homemade broth
4 1/2 cups water
3 large fresh sage leaves
2 cups dry white wine (my preference is chardonnay or pinot grigio)
1/3 cup cornstarch
turkey drippings, from roasted turkey or additional broth

SOUTHERN LIVING MAKE-AHEAD TURKEY GRAVY

Make and share this Southern Living Make-Ahead Turkey Gravy recipe from Food.com.

Provided by Bren in LR

Categories     Sauces

Time 1h10m

Yield 2 cups

Number Of Ingredients 12



Southern Living Make-Ahead Turkey Gravy image

Steps:

  • Brown turkey necks in hot oil in a large saucepan over medium high heat 2 to 3 minutes on each side.
  • Add onion and celery; saute 5 minutes. Stir in broth, parsley and thyme. Bring to a boil; reduce heat and simmer, stirring occasionally, 30 minutes.
  • Pour through a wire mesh strainer; discard solids.
  • Melt butter in a large skillet over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 4 to 5 minutes or until mixture is golden.
  • Gradually whisk in stock, wine and sage; bring to a boil over medium heat. Reduce heat; simmer, stirring occasionally, 5 to 10 minutes or until thickened.
  • Stir in salt and pepper to taste.

Nutrition Facts : Calories 661, Fat 37.7, SaturatedFat 16.2, Cholesterol 188, Sodium 523.7, Carbohydrate 26.2, Fiber 2, Sugar 3.9, Protein 51

2 turkey neck
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
1 celery rib, coarsely chopped
5 cups low sodium chicken broth
1/4 cup loosely packed fresh flat leaf parsley
1 fresh thyme sprig
3 tablespoons butter
1/4 cup all-purpose flour
1/4 cup white wine
1/4 teaspoon rubbed sage
salt & freshly ground black pepper

MAKE AHEAD TURKEY GRAVY

This recipe is from Women's Day Magazine 11/1999. It's a life saver for me, it takes some of the stress from Thanksgiving Day.

Provided by Dona England

Categories     Very Low Carbs

Time 2h30m

Yield 6 cups

Number Of Ingredients 9



Make Ahead Turkey Gravy image

Steps:

  • Heat oven to 400°F.
  • Arrange wings in a single layer in a large roasting pan.
  • Scatter onions over top.
  • Roast 1 1/4 hours until wings are browned.
  • Put wings and onions in a 5-6 quart pot.
  • Add water to roasting pan and stir to scrape up any brown bits on the bottom.
  • Add the brown bits to the pot.
  • Add 6 cups broth (refrigerate the remaining 2 cups) add carrot and thyme.
  • Bring to a boil.
  • Reduce heat and simmer uncovered 1 1/2 hours.
  • Remove wings to cutting board.
  • Save wing meat for another use if you wish, or discard.
  • Strain broth into a 3 quart saucepan, pressing vegetables to extract as much liquid as possible.
  • Discard vegetables.
  • Skim fat off broth and discard.
  • If time permits, refrigerate broth overnight to make fat skimming easier.
  • Whisk flour into remaining 2 cups broth until well blended.
  • Bring broth in pot to a gentle boil.
  • Whisk in broth flavored mixture and boil 3-4 minutes to thicken gravy and cook flour.
  • Stir in butter and pepper.
  • Serve now or freeze up to 6 months.

3 lbs turkey wings (4)
2 medium onions, peeled and quartered
1 cup water
8 cups chicken broth
3/4 cup carrot, chopped
1/2 teaspoon dried thyme
3/4 cup flour
2 tablespoons butter
1/2 teaspoon pepper

THE BEST (DO-AHEAD) TURKEY GRAVY

Thought I'd post this recipe I found in the Nov. 2002 issue of Good Housekeeping magazine early (for those who don't suscribe). I have always made my turkey gravy (in large quantities) in advance of cooking Thanksgiving dinner (only so many burners, and limited oven space available on "turkey day"). I'm posting this recipe because I think its better than the one I've used for years, and any "short cut/advanced prep" that frees up oven/burner space on "turkey day" is a big help to me, so I wanted to share it with all my Zaar friends :) This recipe can be prepared up to 3 days in advance of serving, and reheated in the microwave when needed. BTW: Turkey wings can usually be had at a major discount at most supermarkets/butchers prior to the holidays, since they frequently remove the wings when they "package" the breast roasts. Ask your poultry supplier/butcher to put some aside for you ;)

Provided by Dee514

Categories     Sauces

Time 1h40m

Yield 6 Cups (approx)

Number Of Ingredients 11



The Best (Do-Ahead) Turkey Gravy image

Steps:

  • In deep 12 inch skillet, heat oil over medium-high heat until hot.
  • Add turkey wings and cook 10 to 15 minutes or until golden on all sides.
  • Add onions, carrots, celery and garlic, and cook 8-10 minutes or until turkey wings and vegetables are browned, stirring frequently.
  • Transfer turkey and vegetables to a large bowl.
  • Add wine to skillet, and stir until browned bits are loosened.
  • Return turkey and veggies to skillet.
  • Stir in broth, thyme and 3 cups water, heat to boiling over high heat.
  • Reduce heat to medium-low; simmer, uncovered, 45 minutes.
  • Strain into an 8-cup measure or a large bowl; discard solids.
  • Let broth stand a few seconds until fat separates from meat juice.
  • Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat.
  • Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown.
  • Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly.
  • Pour gravy into a 2-quart container or medium bowl, cover and refrigerate.
  • At serving time, reheat gravy and add pan drippings (and/or cooked diced giblets) from the roast turkey if you like.
  • Gravy can be reheated in microwave prior to serving.

1 tablespoon vegetable oil
2 turkey wings (about 1 1/2 pounds, separated at the joints)
1 large onion, quartered
2 carrots, each cut into 4 pieces
2 stalks celery, each cut into 4 pieces
1 clove garlic, sliced in half
1/2 cup dry white wine (my preference is Chardonnay)
3 1/2 cups chicken broth (or two 14 1/2 ounce cans)
1/4 teaspoon dried thyme
1/2 cup all-purpose flour
3 cups water

MAKE AHEAD TURKEY GRAVY

Make and share this Make Ahead Turkey Gravy recipe from Food.com.

Provided by greysangel

Categories     Sauces

Time 3h15m

Yield 8 cups, 30 serving(s)

Number Of Ingredients 9



Make Ahead Turkey Gravy image

Steps:

  • Heat oven to 400 degrees.
  • Have a large roasting pan ready.
  • Arrange wings in single layer in pan.
  • Scatter onions over top.
  • Roast 1 1/4 hours or until wings are browned.
  • Put wings and onions into 5-6 quart pot.
  • Add water to pan and stir to scrape up any brown bits on bottom; add to the pot.
  • Add 6 cups broth (refrigerate remaining 2 cups), the carrot, and thyme.
  • Bring to a boil, reduce heat and simmer, uncovered for 1 1/2 hours.
  • Remove wings to a cutting board.
  • When cool pull off skin and meat.
  • Discard skin and save meat for another use.
  • Strain broth into 3 quart saucepan, pressing vegetables to extract as much liquid as possible.
  • Discard veggies and skim fat off broth.
  • Whisk flour into remaining 2 cups of broth until smooth.
  • Bring broth in saucepan to a boil, slowly whisk in flour mixture, boil 3-4 minutes to thicken and remove floury taste.
  • Stir in butter and pepper.
  • Refrigerate up to one week or freeze up to three months.

Nutrition Facts : Calories 100, Fat 5.4, SaturatedFat 1.7, Cholesterol 25.9, Sodium 230.1, Carbohydrate 3.7, Fiber 0.3, Sugar 0.6, Protein 8.6

4 turkey wings (about 3 lbs.) or 3 turkey legs
2 medium onions (peeled and quartered)
1 cup water or 1 cup wine
8 cups chicken broth
3/4 cup chopped carrot
1/2 teaspoon dried thyme
3/4 cup all-purpose flour
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon black pepper

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From stage.tasteofhome.com


SAGE GRAVY RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Pour wine and remaining water into turkey cavity; add sage and thyme sprigs., Place turkey in oven, legs facing toward back of oven. Roast, uncovered, 40 minutes., Reduce oven setting to 350°. Cover breast tightly with a double thickness of foil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175° (thermometer should not touch bone or fat), 1-1/2 to 2 …
From stevehacks.com


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