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Ina's Turkey Gravy

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Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Servings: 3 Cups

Ingredients

  • 1 stick 1/4 lb of unsalted butter
  • 1 1/2 cups yellow onion chopped about 2 onions
  • 1/4 cup flour
  • 1 tsp salt
  • 1/2 tsp black pepper preferably freshly ground
  • Turkey drippings excess fat removed plus chicken stock to make 2 cups, heated
  • 1 Tbsp Cognac or brandy
  • 1 Tbsp white wine optional – but do it
  • 1 Tbsp heavy cream Ina says optional but I disagree, it’s necessary

Instructions

  • In a large (12-inch) sauté pan, cook the butter and onions over medium-low heat, until the onions are lightly browned, for about 12 to 15 minutes. Don’t rush! This part is when the magic happens; it makes a huge difference when the onions are well-cooked.
  • Start to whisk in the flour into the pan, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream.
  • Season to taste, and serve.

Notes

Tip: If you don’t have a full cup of drippings, just add more stock. The reverse is also true: If you have more than a cup of drippings, use that and reduce the amount of stock.