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Ingredients
- 6 tablespoons Butter 3/4 stick
- 1 large Red Onion halved and sliced 1/4 inch thick
- 4 large Garlic Cloves peeled and halved
- 6 tablespoons Flour
- 4 cups Chicken Stock preferably homemade
- 2 tablespoons Cognac or Brandy
- 10 large Sage Leaves fresh
- 2 Bay Leaves
- 1 cup dry white wine such as Pinot Grigio
Ingredients
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Instructions
- 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 the juices to a saucepan over medium heat and add the wine. Bring to a boil, lower the heat and simmer for 2 minutes. 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.
Recipe Notes
Make it ahead: Make the gravy base and refrigerate for up to a week or freeze for up to 3 months.
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