Marcus Nilsson
Recipe

Turkey Gravy

Prep: 15 mins
Total: 15 mins
Makes about 2 1/2 cups

Directions

  • 1Pour drippings from roasting pan into a fat separator and set aside. Place pan on 2 burners over medium-high heat. When pan is hot, pour in wine, scraping up brown bits with a wooden spoon. Pour in defatted drippings (use only 2 tablespoons of those from a dry-brined bird) and 2 cups stock; bring to a boil.
  • 2Combine remaining 1/2 cup stock and cornstarch in a small jar, seal it, and shake to combine. Pour cornstarch mixture into boiling mixture in pan and boil until thickened, 2 to 3 minutes. Pour through a fine sieve into a bowl. Reheat when ready to serve. Before serving, season with salt and pepper.

Ingredients

Recommended Products

Martha Stewart 3-Piece Carving Board Set

Thanksgiving Spices Set

Martha's Entertaining: A Year of Celebrations

Martha Stewart Patterson Figural Leaf Dishes, Set of 4

Martha Stewart Balloon & Flat Whisk Set

Martha Stewart Essential Ruxton 14-Piece Knife & Block Set

Sur La Table Cutting Boards, Set of 3

Baking Spices Set

Salt & Pepper Set

Martha's American Food: A Celebration of Our Nation's Most Treasured Dishes, from Coast to Coast : A Cookbook

Martha Stewart Hoyt 4-Piece Mixing Bowl Set

Martha Stewart Hillington Serving Platter, 15.5"

The Martha Stewart Living Cookbook: The New Classics