How to Make Wine Gravy

This variation on pan gravy will make your holiday guests sigh with pleasure. It assumes you have just roasted a turkey and are about to embark on a gravy-making adventure. Yields 4 cups.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Groceries
• Gravy Boats
• Mixing Spoons
• Oven Mitts
• Quart-size Measuring Cups
• Roasting Pans
• Stirring Spoons
• Strainers
• Wire Whisks
• turkey drippings
• 6 tbsp. all-purpose flour
• chicken broth
• pepper to taste
• 1 c. red wine
• salt to taste
• 3 c. turkey stock

1. Set aside turkey after it is done cooking.
2. Take the pan the turkey was roasted in and pour all the drippings into a glass measuring cup that can accommodate 1 quart of liquid. Leave any browned bits on the bottom of the roasting pan - they add flavor to the gravy.
3. Let the drippings stand until the fat rises to the top of the measuring cup. Spoon off the fat and reserve.
4. Add stock, if necessary, so that there are 3 cups of liquid in the measuring cup. Add 1 cup red wine so you have 4 cups liquid total.
5. Set the roasting pan over medium-low heat (you may need to use two burners at once).
6. Spoon out 6 tbsp. of the reserved fat and put it back in the roasting pan.
7. Sprinkle the flour over the fat and whisk. Whisk flour and fat for 1 to 2 minutes until the flour turns a nice golden-brown color.
8. Pour the drippings and stock mixture into the roasting pan and scrape off the encrusted bits on the bottom of the pan.
9. Simmer mixture for 2 to 3 minutes, whisking every so often.
10. Adjust the thickness of the gravy: If it is too thin, boil, whisking often, until the gravy is as thick as you want it. If it is too thick, whisk in a little more stock.
11. Season the gravy with salt and pepper to taste.
12. Strain gravy if you want to get rid of the encrusted bits you loosened earlier. Pour gravy into a gravy boat and serve.

Tips & Warnings

• You can substitute canned chicken broth for the turkey stock.