No Thanksgiving is complete without delicious, homemade Turkey Gravy. This recipe includes instructions to make turkey gravy with or without pan drippings.
Disclosure: This post for Turkey Gravy is sponsored by Holland House Cooking Wines. Thank you for supporting brands that make Food, Folks and Fun possible.
This Turkey Gravy packs a lot of flavor! This is due to the layering of flavors — sautéed veggies, fresh thyme, bay leaves, turkey stock, and Holland House Sherry Cooking Wine. All of these flavor elements together make for the most flavorful, savory turkey gravy that I’m sure will be the highlight of your holiday table.
I love using Holland House Cooking Wines in my recipes because they a give flavor boost to any dish. I get so many compliments on my turkey gravy recipe and I have to credit Holland House Sherry Cooking Wine. Their Sherry Cooking Wine gives my gravy recipe a flavor boost that is just spectacular.
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Swap out ½ cup of broth in any savory recipe for Holland House Cooking Wine to give it a nice flavor boost!
This turkey gravy is easy to make, let me show you how!
- Sauté the veggies and herbs.
- Add the flour and cook until flour is absorbed.
- Pour in turkey drippings and whisk until thickened.
- Add stock and Holland House Sherry Cooking Wine, and simmer until thickened and glossy.
- Pour gravy through fine mesh strainer.
- Season with salt, pepper, and more herbs.
- Pour the turkey gravy into a gravy boat and serve!
COOK’S NOTE – TURKEY GRAVY
- If you plan on making the gravy ahead of time or don’t wait to use pan drippings, you can use 3 tablespoons of butter instead of turkey fat. Also, you can use an additional cup of turkey stock instead of turkey drippings.
- If you can’t find turkey stock, then you can use chicken stock instead.
- To round out your holiday table, check out my crescent rolls, simple cranberry sauce, and buttermilk mashed potatoes recipes!
- 3 Tablespoons fat from turkey drippings (see step 1 below or cook’s note for substitution)
- 1 small yellow onion (about 1 cup), small dice
- 1 carrot, small chop
- 1 celery rib, small chop
- 4 sprigs fresh thyme
- 6 Tablespoons all-purpose flour
- 1 cup defatted turkey drippings (see step 1 below or cook’s note for substitution)
- 5 Tablespoons all-purpose flour
- 3 ¼ cups Turkey Stock
- ¼ cup Holland House Sherry Cooking Wine
- 2 bay leaves
- salt and pepper
- 1 teaspoon chopped fresh thyme
- After turkey comes out of oven, strain drippings from bottom of pan through fine-mesh strainer, discarding solids. Let liquid sit 15 minutes, then scrape fat from surface of liquid. Keep 3 tablespoons of turkey fat, and reserve turkey drippings.
- In large saucepan over medium heat add turkey fat until just shimmering. Add onion, carrots, celery and thyme sprigs; stir frequently and cook until vegetables are softened and edges of onions begin to brown, about 5-6 minutes.
- Sprinkle flour over vegetables and cook, stirring constantly, until flour is absorbed into liquid and turns light golden brown, about 1-2 minutes. Whisk in reserved defatted turkey drippings and cook, whisking constantly, until thickened, about 30-60 seconds. Whisk in stock, and then whisk in wine until combined. Add bay leaves, and bring to simmer, and simmer until thickened and glossy, about 10 minutes. Season gravy with salt and pepper to taste. Pour through fine-mesh strainer over medium-sized bowl, and discard solids. Stir in chopped thyme, and pour gravy into serving dish. Serve.