Ingredients:

  • 4 tablespoons (60 ml) reserved turkey drippings, fat separated
  • 2 cups (475 ml) turkey stock or low-sodium chicken broth
  • 4 tablespoons (60 ml) all-purpose flour (or gluten-free blend)
  • 1/4 cup (50g) unsalted butter
  • 1/4 cup finely chopped yellow onion or shallot
  • 1 clove garlic, minced (optional)
  • 1/2 teaspoon dried sage, crushed
  • 1/4 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon dry sherry or dry white wine (optional)
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon cold unsalted butter (optional)
  • 1 tablespoon chopped fresh parsley (optional)

Instructions:

  1. Use a fat separator or spoon to carefully remove the fat from the turkey drippings. Reserve 4 tablespoons (60 ml) of fat.
  2. If using, melt 1 tablespoon of the butter in the saucepan over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Add the garlic (if using) and cook for another minute.
  3. Melt the remaining 3 tablespoons (45 ml) reserved turkey fat in the same saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring constantly, for 2-3 minutes to create a golden-brown roux.
  4. If using sherry or white wine, pour it into the saucepan and scrape up any browned bits from the bottom of the pan. Let the wine reduce for about 30 seconds.
  5. Gradually whisk in the turkey stock or chicken broth, a little at a time, ensuring each addition is fully incorporated to avoid lumps.
  6. Bring the gravy to a simmer, then reduce the heat to low. Add the sage, thyme, Worcestershire sauce, salt, and pepper. Simmer for 10-15 minutes, or until the gravy has thickened to your desired consistency.
  7. For an ultra-smooth gravy, strain it through a fine-mesh sieve (optional).
  8. Whisk in the cold butter for extra richness and shine (optional).
  9. Ladle the gravy over turkey slices, mashed potatoes, and stuffing. Garnish with fresh parsley, if desired.