Description

Want to elevate your Thanksgiving meal with a silky, savory sauce? Homemade Thanksgiving Gravy, inspired by Ina Garten’s recipe, transforms turkey drippings into a rich, flavorful gravy with the perfect balance of buttery onions, Cognac, and optional cream.

Ingredients

Scale

Homemade Thanksgiving Gravy uses simple ingredients for a bold, silky result. Here’s what you’ll need for 3 cups:

¼ pound (1 stick) unsalted butter: Builds a rich, flavorful base.
1 ½ cups chopped yellow onion (2 onions): Adds sweet, caramelized depth.
¼ cup all-purpose flour: Thickens the gravy.
1 teaspoon kosher salt: Enhances flavor.
½ teaspoon freshly ground black pepper: Adds subtle spice.
Defatted turkey drippings plus low-sodium chicken stock to make 2 cups, heated: The savory backbone.
1 tablespoon Cognac or brandy: Boosts complexity with a warm note.
1 tablespoon white wine (optional): Adds brightness.
1 tablespoon heavy cream (optional): Creates a creamier texture.

Why These Ingredients Matter

Turkey Drippings: Provide authentic roast flavor; chicken stock supplements volume.
Butter and Onions: Form a sweet, rich base through caramelization.
Flour: Ensures a smooth, thickened texture.
Cognac: Adds a sophisticated, aromatic depth.

Substitutions and Variations

Butter: Swap with plant-based butter for vegan or olive oil for a lighter option.
Onions: Use shallots or leeks for a milder flavor.
Flour: Replace with gluten-free 1:1 flour or cornstarch (use 2 tablespoons dissolved in cold water).
Turkey Drippings/Chicken Stock: Use all chicken or vegetable stock for vegetarian/vegan.
Cognac/Brandy: Substitute with apple juice, sherry, or omit for non-alcoholic.
White Wine: Use lemon juice or omit.
Heavy Cream: Swap with half-and-half, plant-based cream, or omit for a lighter gravy.
Vegan Option: Use vegetable stock and plant-based butter; omit cream or use vegan cream.
Gluten-Free: Use gluten-free flour or cornstarch; ensure stock is gluten-free.
Flavor Variations:
- Herb Gravy: Add 1 teaspoon chopped fresh thyme or rosemary with the onions.
- Garlic Gravy: Add 1 minced garlic clove with the onions.
- Mushroom Gravy: Sauté 8 ounces sliced mushrooms with the onions.
- Spicy Gravy: Add ¼ teaspoon cayenne or hot sauce with the seasonings.
- Wine-Forward Gravy: Increase white wine to ¼ cup for brighter flavor.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 stick butter, 1 ½ cups chopped onions, ¼ cup flour, 1 teaspoon salt, ½ teaspoon pepper, 2 cups heated turkey drippings plus chicken stock, 1 tablespoon Cognac, 1 tablespoon white wine (optional), 1 tablespoon heavy cream (optional).
Chop 2 onions to yield 1 ½ cups.
Collect turkey drippings from your roasted turkey (e.g., from the World’s Simplest Thanksgiving Turkey recipe); defat by skimming or using a separator.
Combine drippings with chicken stock to make 2 cups; heat gently in a saucepan or microwave.

Tip: Chop onions finely for faster cooking; heat stock to ensure smooth blending.

Step 2: Cook Onions

In a large (10- to 12-inch) sauté pan, melt 1 stick butter over medium-low heat.
Add 1 ½ cups chopped onions and cook for 12-15 minutes, stirring occasionally, until lightly browned.

Tip: Cook onions slowly to caramelize without burning; stir to ensure even browning.

Step 3: Thicken the Base

Sprinkle ¼ cup flour into the pan and whisk to combine.
Add 1 teaspoon kosher salt and ½ teaspoon black pepper.
Cook, whisking constantly, for 2-3 minutes to remove the raw flour taste.

Tip: Whisk vigorously to avoid lumps; keep heat medium-low to prevent scorching.

Step 4: Add Liquids and Finish

Slowly add the 2 cups heated turkey drippings and chicken stock mixture, whisking to combine.
Add 1 tablespoon Cognac or brandy.
Cook uncovered over medium heat for 4-5 minutes, stirring occasionally, until thickened.
If using, add 1 tablespoon white wine and 1 tablespoon heavy cream; stir to combine.
Taste and adjust seasoning with additional salt and pepper if needed.

Tip: Add liquids gradually while whisking for a smooth texture; simmer until gravy coats a spoon.

Step 5: Serve

Serve hot, about ¼-⅓ cup per serving, in a gravy boat or bowl.
Pair with roast turkey, mashed potatoes, or stuffing for a holiday feast.

Tip: Keep warm over low heat or in a double boiler until serving; stir before pouring.