Best Turkey Gravy Recipe

Best Gravy Recipe
A recipe that yields spectacular results and can be made up to a week ahead. Perfect for holiday meals just heat up no more making a gravy at the last minute.
Recipe type: Sauces
Serves: 5 cups
  • For the turkey Stock
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 2 teaspoons vegetable oil
  • 2 large turkey wings
  • 2 tablespoons cold water
  • 3 cups cold water
  • 4 cups chicken broth
  • 4 sprigs fresh thyme
  • 2 cloves garlic (optional)
  • 3 tablespoons butter
  • For the Gravy
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 2 teaspoons dried crushed rosemary
  • 1 teaspoon dried sage
  • ½ teaspoon ground thyme
  • 1 teaspoon ground black pepper
  • 1-2 teaspoons kosher salt, to taste
  • 4 cups of turkey stock **
  • 1 cups chicken broth
  • ½ cup Chardonnay
  1. For the Turkey Stock
  2. Preheat oven to 400 F (200 C).
  3. Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
  4. Place roasting pan in the preheated oven and cook until the turkey wings have browned and vegetables are caramelized and softened, 45 to 60 minutes.
  5. Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 3 cups cold water & 4 cups chicken broth, thyme, and garlic.
  6. Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours or you could place in the slow cooker on low for 8 hours or high 4 hours.
  7. Strain turkey stock and discard all the solids.
  8. Cool and freeze if not making the gravy the same day.
  9. For the Gravy
  10. Melt butter in a medium saucepan, over medium-high heat. Once butter is completely melted whisk in flour, herbs, pepper and 1 teaspoon salt. Cook for 2-3 minutes, whisking frequently to cook off the floury taste.
  11. While whisking, pour wine into the roux (flour mixture). Continue whisking until mixture bubbles up and becomes a thick consistency, about one minute. While whisking, add chicken stock. Continue whisking until mixture is completely smooth.
  12. Bring gravy to a boil. Whisk occasionally. Boil 10 minutes until gravy has thickened.
You can forgo making the turkey stock and just use chicken broth. But it is worth the time and effort to make the stock as the flavour is out of this world. It freezes well so can be made well in advance.
If using salted butter, decrease salt by ½ teaspoon to start. Salt content in chicken stock varies greatly. Start with 1 teaspoon of salt and add more as necessary. If the gravy doesn't taste quite right, it could need more salt.
Gravy can be made ahead and kept in the refrigerator for up to a week. Reheat over low heat
If you are sensitive to alcohol, you can substitute white grape juice or chicken stock


Coq au Vin

Coq au Vin
A great & delicious dish for entertaining which can be made ahead then reheated in the oven while you visit with your guests.
Recipe type: main dish
  • 3 lb () boneless skinless chicken thighs and/or breasts
  • 2 tbsp. (25 mL) butter
  • 2 cups (500 mL) pearl onions, peeled (1 bag/284 g)
  • 2 cups (500 mL) button mushrooms (./)
  • 1 cup (250 mL) chopped onions
  • 2 tsp (10 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
  • Pinch each salt and pepper
  • 1 bay leaf
  • 1 ½ cups (375 mL) dry red wine
  • 1 ½ cups (375 mL) chicken stock
  • 2 tbsp. (25 mL) tomato paste
  • 1 tbsp. (15 mL) Cognac or brandy (optional)
  • 2 tbsp. (25 mL) chopped fresh parsley
  • Puff Pastry Stars:
  • 1 pkg (397 g) frozen puff pastry, thawed
  • 1 egg, beaten
  1. If using chicken breasts, cut crosswise in half. In shallow Dutch oven, heat 1 tbsp (15 mL) of the butter over medium-high heat. Brown chicken, in batches, about 10 minutes. Remove to plate.
  2. Drain fat from pan; reduce heat to medium. Add pearl onions and mushrooms; fry until browned, about 5 minutes. Transfer to separate plate. Add remaining butter to pan; fry chopped onions, thyme, salt, pepper and bay leaf until onions are softened, about 8 minutes.
  3. Add wine, stock, tomato paste, and Cognac (if using); bring to boil over high heat, stirring and scraping up any brown bits. Return chicken and any accumulated juices to pan. Reduce heat to medium; cover and simmer, stirring occasionally, for 20 minutes.
  4. Return mushroom mixture to pan; simmer, covered and stirring occasionally, until reduced to consistency of maple syrup and juices run clear when chicken is pierced, about 25 minutes. Discard bay leaf. Stir in parsley. (Make-ahead: Let cool for 30 minutes. Scrape into casserole; refrigerate until cold. Cover and refrigerate for up to 2 days. Reheat in / oven, about 30 minutes.)
  5. Puff Pastry Stars: On lightly floured surface, roll out pastry to () thickness. Using star-shaped cutters of various sizes, cut out stars. Place on baking sheet; brush with egg. Bake in () oven until golden, about 15 minutes. Garnish Coq au Vin with stars.
This classic dish is ideal for entertaining since you can sit and sip with guests while the dish simmers. Serve the same type of wine for cooking and drinking. If you prefer a lighter bodied wine and sauce, use a Pinot Noir or Gamay. For robust flavour, choose a Cabernet Sauvignon, a Meritage (or Bordeaux) blend or a grapy Baco Noir.
Nutrition Information
Serving size: 333 g Calories: 412 Fat: 15.7 g Saturated fat: 5.3 g Carbohydrates: 6.5 g Sugar: 3 g Sodium: 322 mg Fiber: .9 g Protein: 50.3 g Cholesterol: 6.5 g


Festive Vegetables (make ahead)

Festive Vegetables (make ahead)
This mélange of vegetables cooks in a flavorful broth. Festive vegetables are a colorful accompaniment to the roast turkey.
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • 1 celery stalk
  • 1 small turnip peeled cut into julienne strips ¼ x 2 in(5 mm x 5cm)
  • 1 cup (250 ml) Brussels sprouts outside leaves trimmed
  • 2 Carrots peeled and cut into julienne strips ¼ x 2 in(5 mm x 5cm)
  • ½ lb. (300 gm) pearl onions peeled
  • 1 cup (250 ml) chicken stock
  • ¼ cup (60 ml) butter
  • 2 Tablespoon (30 ml) lemon juice
  • 1 Tablespoon (15 ml) sugar
  • ½ tsp. (2 ml) each dried basil and dried savory
  • ¼ tsp. (1 ml) salt
  • Black pepper to taste
  1. Combine chicken stock, butter, lemon juice, sugar, basil, savory, salt and pepper in saucepan.
  2. Bring to boil and add vegetables.
  3. Simmer 3 minutes.
  4. Drain vegetables, reserving cooking liquid; cool.
  5. Arrange vegetables in greased 8 cup (2 L) casserole.
  6. Pour cooled cooking liquid over.
  7. Cover and freeze.
  8. The Day before serving, thaw in refrigerators overnight. Bake, covered, in preheated 350°F (180 C) oven 1 hour or until bubbly and heated through


Being able to make a large batch of mashed potatoes a day ahead of time without sacrificing any flavor or texture is a lifesaver for any time-crunched cook
Serves: 8-10
  • 5 pounds russet potatoes (about 9 medium), scrubbed and poked several times with a fork
  • 3 cups heavy cream, hot
  • 8 tablespoons unsalted butter (1 stick), melted
  1. Adjust an oven rack to the middle position and heat the oven to 450 degrees.
  2. Microwave the potatoes on high power for 16 minutes, turning them over halfway through the cooking time. Transfer the potatoes to the oven and place them directly on the hot oven rack. Bake until a skewer glides easily through the flesh, about 30 minutes, flipping them over halfway through the baking time (do not undercook).
  3. Remove the potatoes from the oven, and cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into a medium bowl. Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula.
  4. Transfer half of the potatoes to the bowl of a standing mixer fitted with the paddle attachment. Beat the potatoes on high speed until smooth, about 30 seconds, gradually adding the rest of the potatoes to incorporate, until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed.
  5. Remove the bowl from the mixer and gently fold in 2 cups of the cream, followed by the butter and 2 teaspoons salt. Gently fold in up to ½ cup more of the cream as needed to reach your desired serving consistency. Once the desired serving consistency is reached, gently fold in an additional ½ cup cream.
  6. To Store: Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days.
  7. To Reheat: Poke lots of holes in the plastic wrap with the tip of a knife, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring gently halfway through the reheating time.
Note: Be sure to bake the potatoes until they are completely tender; err on the side of over- rather than under cooking. You can use a handheld mixer instead of a standing mixer, but the potatoes will be lumpy.©2012 Website by
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