Turkey Gravy Base With Red Onion And Sage

the-elegant-luxe-life-turkey-gravy-base-with onion-and-sage

This Gravy Base Can Be Made Ahead And Be Refrigerated For 1 Week Or Frozen For Up To 3 Months


6 Tablespoons Butter

1 Large Red Onion, Halved And Sliced Into 1/2 Inch Slices

4 Large Garlic Cloves, Peeled And Halved

6 Tablespoon All Purpose Flour

4 Cups Of Nana Pat’s Homemade Chicken Stock – See Recipe Below

2 Tablespoon Orange Brandy

10 Large Sage Leaves

2 Bay Leaves

Kosher Salt And Pepper

1 Cup Dry White Wine For Gravy Making

Method To Make The Gravy Base

Melt the butter, add the onions and garlic and saute stirring for 15 minutes until the onions become brown and start to caramelize

Sprinkle in the flour and cook, stirring constantly about 1 1/2 minutes

Stir in the chicken stock and brandy, sage leaves and bay leaves, 2 tsp salt and 1 tsp pepper

Bring to a boil and reduce heat, simmering for 20 minutes, stirring occasionally

Set aside at room temperature for 1 hour then strain, pressing the solids lightly then discard the solids

Refrigerate until ready to use

Method To Make The Turkey Gravy

After you have the turkey cooked, remove it from the roasting pan to rest, covered lightly with foil

Place the roasting pan on the stovetop, over medium heat and add the wine

Bring to a boil, then lower the heat and simmer for 2 minutes scraping up ,stirring up all the brown bits clinging to the bottom of the pan

Slowly whisk your prepared gravy base into the pan

Simmer for about 5 minutes, until the gravy is smooth and slightly thickened

Taste for seasonings and serve hot

Nana Pat’s Homemade Chicken Stock

2 Pounds Chicken Bones – Chicken Wings, Legs, Thighs And Backs.

2 Onions, Roughly Chopped

2 Carrots, Roughly Chopped

3 Celery Sticks, Roughly Chopped

4 Sprigs Of Thyme

2 Bay Leaves

8 Cups Cold Water

In large stockpot over high heat bring the bones, onions, carrots, celery, garlic and thyme
and water and bring to a boil

Add the bay leaves

Reduce the heat and simmer for 4-6 hours, until the stock is richly flavoured

Strain through a fine sieve, into a bowl and use immediately

Or cool to room temperature and pour into containers, glass or plastic and refrigerate until ready-to-use

Or remove the layer of fat from the stock after cooling overnight, and freeze in large sealer jars until needed and then thaw in refrigerator overnight the day before needed.

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