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This make ahead white wine gravy is my secret to a stress free and delicious Thanksgiving meal. Rich, smooth, and so incredibly easy, this gravy recipe can’t be beat. Made with a base of butter, shallots, fresh sage, and turkey stock, and finished with the drippings form your Thanksgiving turkey.
Did I ever tell you about that time that I throughly failed at making the gravy for the Thanksgiving meal? It was just last year, and I was serving not just my immediate family, but my grandpa, aunts, uncles, and cousins. So over thirty people.
I was cooking out of my grandma’s kitchen, which in my defense was not anywhere near set up to cook a Thanksgiving dinner for thirty plus people. Somehow, someway, we did, but the gravy? I messed that up, and bad. It was greasy and lumpy and I still cringe thinking about it.
This year, my gravy is going to be perfect. No lumpy, greasy gravy. I’m serving the same amount of people, but cooking in my kitchen at the new studio barn. It’s going to be great, I’m so excited. I perfected the best make-ahead turkey gravy, that’s truly so delicious. It’s true, my family has already approved…because we’ve now had Thanksgiving dinner three times this past week…
Here are the details.
Start by making the gravy base. This is really just a simple mix of butter, shallots (the secret), sage, flour, and high quality broth (I use low-sodium chicken broth or turkey stock). It’s your basic roux, but it makes for the perfect gravy “base”. You can keep the base stored in the fridge for a few days, so it’s perfect to make-ahead.
When it’s ready to serve, and you’ve roasted up your holiday turkey, take the roasting pan or medium saucepan and place it on the stove. Add a splash of white wine and scrape up all those delicious browned bits from the roasting pan. Let the wine simmer and reduce slightly, then add the gravy base, whisking until smooth. Adding the base right to the roasting pan with all the turkey drippings gives you the rich flavors that your gravy needs. But without any of the stress of making the gravy from scratch. Trust me, making this gravy ahead will relieve so much stress on Thanksgiving Day. It’s a game changer. It is perfect over potatoes and stuffing.
Check out our full 2018 Thanksgiving menu here.
If you make this gravy please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Make Ahead White Wine Gravy
Servings: 12
Calories Per Serving: 281 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 tablespoons salted butter
- 2 medium shallots, thinly sliced
- 2 tablespoons chopped fresh sage
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken or turkey broth
- kosher salt and black pepper
- pan drippings from herb roasted turkey (optional)
- 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
Instructions
- 1. Melt the butter in a medium skillet over medium heat. Add the shallots and cook 5-8 minutes, stirring frequently, until softened and fragrant. Add the sage and continue cooking another 2-3 minutes. Sprinkle the flour over the shallots, stirring for 1-2 minutes. Add the broth and bring to a boil, boil 5 minutes, or until thickened. Remove from the heat. Lightly season with salt and pepper. Strain, if desired. 2. Allow the gravy to cool, then store the gravy base in the fridge for up to 3 days. 3. To finish the gravy. Option 1: warm on the stove adding additional broth to think and a 1 tablespoon worcheshire or soy sauce. Optional 2: Once your turkey has finished roasting, remove the turkey from the roasting pan and strain the liquid into a glass measuring cup. Place the roasting pan over two burners. Add the wine and bring to a boil, scraping up the browned bits on the bottom of the pan. Simmer for 3-4 minutes or until the wine has reduced slightly. Reduce the heat to low and slowly whisk in the gravy base. Simmer until the gravy is smooth and thickened slightly, about 5 minutes. If needed, thin the gravy with the reserve broth from the roasting pan. Taste and season with salt and pepper. Serve warm.
Notes
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
This post was originally published on November 4, 2018
So I have been making gravy for a long time and have tried several different techniques including the part about scraping the bits off the pan with wine. Having lived in New Orleans for almost 12 years and getting tips from Mom-in-Law and every aunt, Nana, friend etc. but for what ever reason this is by far the BEST gravy I have ever made! Thank you!
I am so happy to hear that! Thank you so much Vanessa!
Thank you, Tieghan, Wonderful recipe. Used this for Thanksgiving dinner and everyone loved it. Making the base ahead made everything so much easier. You are my go to blog now when I need a recipe. Keep up the good work.
Thank you so much Nancy! I am so glad that you loved this recipe and it turned out amazing!
Made this gravy for thanksgiving. So easy and sooo delicious!! Everyone loved it too!
I am so happy to hear that! thank you so much Michelle!
This recipe saved the day! So nice to not scramble at end of a long cooking day to make the gravy!!! Will do this every Thanksgiving from now on. Delicious even before adding turkey drippings at end. Hooray!
Thank you so much Julie!
I don’t think people normally rave about gravy on Thanksgiving… EXCEPT this year! Everyone in my family absolutely loved this recipe and it was insanely easy to make given the prep you can do in advance. The deglazing of the pan also aided in the dishwashing – win! Thank you for this delicious recipe – 5 stars. 🙂
I am so happy to hear that! Thank you so much Larissa!
Such a delicious and easy recipe. This gravy got rave reviews at my Thanksgiving dinner!
Thank you so much Holly! I am so glad you loved this recipe!
Do you strain this before you store it or do you prefer to just keep the shallots in? Thanks!
Hey Nicole! It is easier to strain this before storing. Please let me know if you have other questions. I really hope you love this recipe! Thank you and Happy Thanksgiving! xTieghan
How many people does this recipe serve?
Hi! This will serves around 8 people. Please let me know if you have other questions. I really hope you love this recipe! Thank you and Happy Thanksgiving! xTieghan
If I’m not using drippings at what point would I add the wine since I won’t be using it in the roasting pan? Thanks!
HI! Add the wine with the broth and simmer an additional 10 minutes. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
will this still work without drippings? we are frying the turkey this year.
Hey Emily! It still works without the drippings, but it’s not as rich in flavor. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
We use one of those disposable tin roasting pans for our turkey, so I can’t use it on the stovetop. Can I strain the drippings from the pan and use those to make the gravy instead of the bits that are stuck in the pan? Or is there another good way to get all that turkey flavor?
Hi! Yes, just strain the drippings from the pan and use those to make the gravy. That will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
I would love to have a gluten-free suggestion as well. Would possibly cornstarch work with this make-ahead gravy? Thanks for all your wonderful recipes this Thanksgiving.
Hey Nine, I am sure using cornstarch will be just fine! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Have you ever tried making this with gluten free flour (or something like almond flour, or other GF flour substitute)? My sister has celiac, in the past I’ve gotten her a separate GF gravy but would love to try this out GF! I’m just not sure if it would thicken the same way? Any suggestions? Thanks!
Hi there! I have not tested with GF flour, but I do think it would work well. Or you can try using cornstarch. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Looks amazing! Any recommendations for substitutes for white wine if you can’t do alcohol?
Hey Alli! I recommend using chicken or turkey broth in place of the wine. That works great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
What kind of white wine do you typically like using in this recipe?
Hey kendra! I like to use Sauvignon Blanc or Pinot Grigio. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan