Make-ahead turkey gravy with onions and sage from Make It Ahead: A Barefoot Contessa Cookbook (page 103) by Ina Garten

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Accompaniments: Make-ahead roast turkey

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on November 26, 2022

    This has been my go-to for the last few Thanksgivings and it's tough to imagine making gravy any other way - such a time and stress saver. I strain the drippings and pour off the fat before adding the wine. The gravy will be a rather unappetizing gray before adding the drippings but don't worry; it makes a beautiful delicious gravy. Worth making a full batch even for a small group.

  • PytnPlace on August 01, 2020

    This was amazing. A big help at Thanksgiving. I used a compound butter with thyme, sage, parsley and rosemary.

  • anya_sf on May 27, 2019

    I made the base 3 days ahead, added a turkey neck and giblets, browning them first, then simmering. I may have simmered too long as I think the liquid reduced too much - the recipe doesn't say how much should be left, but I ended up adding extra broth. I used canned low-salt chicken broth, so only added 1 tsp Kosher salt. This method definitely saved a lot of time on Thanksgiving day and the gravy was very tasty.

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