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.
- 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