MAKE-AHEAD TURKEY GRAVY WITH ONIONS & SAGE
Provided by Ina Garten
Time 1h55m
Yield Makes 4 cups
Number Of Ingredients 10
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.
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
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.
ROAST TURKEY WITH WHITE-WINE GRAVY
Categories Herb turkey Roast Sauté Thanksgiving White Wine Simmer Gourmet
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325° F.
- Rinse turkey inside and out and pat dry. Fold neck skin under body and fasten with a small skewer. Using small skewers secure wings to body. Transfer turkey to a rack set in a roasting pan and melt butter. Brush inside of turkey with some butter and season with salt and pepper. Put herb sprigs inside body cavity. Brush outside of turkey with remaining butter and season with salt and pepper. Loosely tie drumsticks together with kitchen string. Roast turkey in middle of oven 1 hour.
- Add water to pan and roast turkey, basting every 20 minutes, 2 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 175° F. and juices run clear when thigh is pierced. Transfer turkey to a heated platter and reserve juices in pan. Remove skewers and discard string. Let turkey stand 30 minutes.
- While turkey is standing, make gravy:
- Finely chop onion. Skim fat from reserved pan juices and reserve 1/2 cup fat (for sautéing onions, below, and for stuffing). On top of stove deglaze pan with wine over moderately high heat, scraping up brown bits, and boil mixture until reduced to about 1/2 cup. Add 4 cups stock and bring to a simmer. Pour wine mixture through a sieve into a saucepan.
- In a large, heavy skillet sauté onion in 1/4 cup reserved fat over moderately high heat, stirring frequently, until browned, about 15 minutes. Stir in flour and cook roux over moderately low heat, whisking, 3 minutes. Bring wine mixture to a simmer. Add hot wine mixture to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, 10 minutes. Whisk in additional stock to thin gravy to desired consistency. Season gravy with salt and pepper and transfer to a heated sauceboat.
- Garnish turkey with herb bouquet and serve with gravy.
ROASTED SAGE TURKEY WITH VEGETABLE GRAVY
There's no prep like home-style when roasting the big bird. Instead of sage stuffing with turkey, fill this bird with fresh sage and thyme sprigs for the same delicious flavors. -Beth Jacobson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 16 servings (3-1/2 cups gravy).
Number Of Ingredients 18
Steps:
- Remove giblets and neck from turkey. Reserve turkey neck; refrigerate, covered, overnight. Place turkey in a 15x10-in. baking pan, breast side up. Secure skin to underside of neck cavity with toothpicks. Mix salt, sage and garlic powder. Tuck wings under turkey; tie drumsticks together. Pat turkey dry. Rub outside of turkey with salt mixture. Refrigerate turkey, loosely covered, overnight., Preheat oven to 475°. Place onion, celery, carrots and reserved neck in bottom of a broiler pan; add 1/2 cup water. Place broiler pan rack over top; transfer turkey to rack. Rub outside of turkey with oil; sprinkle with pepper. 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 hours longer., Remove turkey from oven. Let stand, uncovered, 20 minutes before carving. Using a turkey baster, remove liquid from turkey cavity to a large measuring cup. Line a strainer or colander with cheesecloth; place over measuring cup. With a slotted spoon, remove vegetables from bottom of broiler pan, reserving 1-1/4 cups. Discard turkey neck. Strain cooking liquid into measuring cup. Skim fat, reserving 1/4 cup fat. Add enough broth to the cooking liquid to measure 2 cups., In a large saucepan, mix flour and reserved fat until smooth; gradually whisk in broth mixture. Bring to a boil over medium-high heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Add half of the reserved vegetables. Puree gravy using an immersion blender; or cool gravy slightly and puree in a blender. Stir in sage, pepper and remaining vegetables; heat through. Serve with turkey.
Nutrition Facts : Calories 514 calories, Fat 24g fat (6g saturated fat), Cholesterol 215mg cholesterol, Sodium 562mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 64g protein.
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
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
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
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
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
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.
PANCETTA-SAGE TURKEY WITH PANCETTA-SAGE GRAVY
Salty Italian bacon flavors both the turkey and the gravy. Does it get any better?
Provided by Bruce Aidells
Yield Makes 10 to 12 servings
Number Of Ingredients 24
Steps:
- For pancetta-sage butter:
- With machine running, drop garlic down feed tube of processor and chop. Add pancetta. Pulse to chop finely. Add all remaining ingredients. Pulse blending to coarse paste. Transfer to small bowl. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
- For turkey:
- Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons pancetta-sage butter. Starting at neck end, slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread remaining butter over thighs, drumsticks, and breast meat under skin. Fill main cavity with herb sprigs. Tie legs loosely to hold shape. Tuck wing tips under.
- Place turkey on rack set in large roasting pan. Rub turkey all over with oil; sprinkle with salt and pepper. Pour 2 cups stock into pan.
- Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices run into pan. Transfer turkey to platter. Tent with foil; let rest at least 30 minutes (temperature will rise 5 to 10 degrees). Reserve pan.
- For gravy:
- Scrape juices and browned bits from roasting pan into large glass measuring cup. Spoon off fat. Reserve 2 tablespoons. Heat 2 tablespoons reserved fat in large saucepan over medium-high heat. Add pancetta; sauté until beginning to crisp, about 5 minutes. Add shallots; sauté 1 minute. Reduce heat to medium. Add flour; whisk until golden, about 4 minutes. Whisk in 3 cups stock, wine, and degreased pan juices. Bring to boil, whisking. Cook to desired consistency, about 5 minutes. Whisk in rosemary and sage; season to taste with salt and pepper.
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
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
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