Ina Garten Make-Ahead Turkey Gravy with Onions & Sage

Ina Garten make-ahead turkey gravy with onions & sage takes about 1 hour 50 minutes and caramelized red onion, Cognac and fresh sage to make a smooth, savory gravy. It's an easy make-ahead gravy for Thanksgiving, Christmas or a family dinner, and it's make-ahead friendly because the base keeps a week.

Cook the red onion and garlic for the full 15 to 20 minutes until browned, because that caramelization gives the gravy its deep color and sweetness. Pull them early and the base tastes thin and sharp instead of rich.

Ina Garten built this gravy so nobody has to stand over a lumpy pan while the turkey rests. In Make It Ahead (2014), she simmers the base days earlier and whisks it into the roasting pan with white wine to pick up all the browned bits.

Source: Make It Ahead (2014)

Ina Garten Make-Ahead Turkey Gravy with Onions and Sage

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

130

kcal

A butter-and-flour base simmers with caramelized onions, garlic, sage and Cognac, then gets strained and chilled. After the turkey roasts, it melts into the wine-deglazed pan and turns smooth and lightly thickened in minutes.

Ingredients

• 6 tablespoons (3/4 stick) unsalted butter
  

• 1 large red onion, halved and sliced 1/4 inch thick
  

• 4 large garlic cloves, peeled and halved
  

• 6 tablespoons all-purpose flour
  

• 4 cups good chicken stock, preferably homemade
  

• 2 tablespoons Cognac or brandy
  

• 10 large fresh sage leaves
  

• 2 bay leaves
  

• Kosher salt and freshly ground black pepper
  

• 1 cup dry white wine, such as Pinot Grigio
  

Directions

• Caramelize the onions: Melt 6 tablespoons butter in a large saucepan over medium heat, then add 1 sliced red onion and 4 halved garlic cloves. Sauté, stirring often, for 15 to 20 minutes until the onion browns and starts to caramelize.
• Cook the flour: Sprinkle 6 tablespoons flour over the onions. Cook, stirring constantly, for 1 1/2 minutes so the raw flour taste cooks out.
• Add the stock and herbs: Stir in 4 cups chicken stock, 2 tablespoons Cognac, 10 sage leaves, 2 bay leaves, 2 teaspoons salt and 1 teaspoon pepper. Use less salt if your stock is already salty.
• Simmer the base: Bring the pot to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally. The base should thicken a little and smell deeply of sage.
• Strain and chill: Set the base aside at room temperature for 1 hour, then strain it, pressing the solids lightly. Discard the solids and refrigerate the base until you need it.
• Deglaze the roasting pan: Move the cooked turkey to a carving board to rest, then set the roasting pan on the stovetop over medium heat. Add 1 cup white wine, bring to a boil and simmer for 2 minutes, scraping up all the bits stuck to the bottom.
• Finish the gravy: Slowly whisk the gravy base into the pan and simmer for about 5 minutes until smooth and slightly thickened. Taste for salt and pepper, then serve hot.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

How far ahead can I make the gravy base?

You can refrigerate the strained base for up to a week. That means the only job left on Thanksgiving is whisking it into the roasting pan.

Can I freeze this turkey gravy base?

Yes, the base freezes for up to 3 months. Thaw it overnight in the fridge, then warm it into the pan drippings as usual.

Can I use something other than Cognac?

Brandy works the same way, since it's the same kind of spirit. If you skip it entirely, the gravy will still taste good but a little less deep.

What if I don't have pan drippings?

The base alone is still a flavorful gravy, so just reheat it gently and add a splash of wine or stock if it's thick. You'll miss some of the roasted turkey flavor, but it holds up well.

What's the most common gravy mistake?

Rushing the onions is the big one, because pale onions leave the base thin and sharp. Give them the full 15 to 20 minutes until they're browned.