Turkey drippings, Cognac and cream.....need I say more?  You will pour this gravy over EVERYTHING on your plate......and then lick your plate completely clean.  Be sure to use a spatula to scrape all the turkey drippings out of your roasting pan for maximum flavor.

Gravy (Side Dish)

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Total Time: 35 minutes
Servings: 6


  • 1 stick unsalted butter
  • 1 1/2 cups  chopped yellow onion
  • 1/4 cup flour
  • 1 teaspoon  salt
  • 1/2 teaspoon   freshly ground black pepper
  • turkey drippings plus chicken stock to make 2 cups, heated
  • 1 tablespoon  Cognac or brandy
  • 1 tablespoon   white wine
  • 1 tablespoon  heavy cream


  • In a large sauté pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. You want to make sure the onions are lightly browned…this adds the most wonderful caramelized flavor to the gravy.
  • Sprinkle flour into the pan, whisk to incorporate the flour with the onions, and then season with the salt and pepper. Cook for 2 to 3 minutes.
  • Add the warm turkey drippings/stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream and cook for another 1 -2 minutes. Season, to taste, and serve.


Recipe adapted from Ina Garten
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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