Herby Turkey Gravy

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5 from 3 votes

Total Time15

Servings: People

Author: Alex Snodgrass

Ingredients

2 tablespoons unsalted butter (or ghee)
2 garlic cloves, minced
1 teaspoon fresh sage leaves, minced
1 teaspoon fresh rosemary minced
1 teaspoon fresh thyme leaves minced
4 tablespoons cassava flour (or all-purpose flour)
1/2 cup white wine
4 cups turkey broth and/or pan juices see note*
kosher salt, to taste

Instructions

In a large saucepan set over medium heat, melt the butter. Add the garlic, sage, rosemary and thyme and cook, stirring until the garlic is softened and fragrant.
Add the cassava flour and continue to cook, stirring, until the flour is well combined with the butter, about 2 minutes.
Add the white wine and whisk to combine until the mixture thickens.
Slowly pour in 1 cup of broth, whisking constantly, until smooth. Pour in the remaining 3 cups of broth and continue to whisk until evenly combined.
Increase the heat and bring the gravy to a rapid simmer. Once simmering, continue to cook, whisking often until the gravy thickens, about 5 minutes. Remove from heat, cover, and keep warm until ready to serve. Season to taste with salt, as desired.

Notes

If you are using pan juices from roasting your turkey, be sure to measure how many cups of liquid you have in the bottom of the pan. You’ll likely end up needing to add more broth, but in total you’ll need 4 cups of pan juices and broth.

If your gravy gets too thick, simply whisk in about ½ cup of broth. If you refrigerate it and have leftovers, it will thicken in the fridge. Reheat it in a saucepan over medium heat and whisk in 1/2 cup broth until hot and you reach your desired consistency.

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