Ingredients
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6 cups low-sodium turkey or chicken stock
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3/4 cup dry red wine
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1 medium onion, cut into 6 wedges
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2 small sprigs rosemary
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5 tbsp unsalted butter
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1/3 cup all-purpose flour
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1/2 tsp Worcestershire sauce
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Reserved Turkey Drippings
Steps
1
In a medium pot, combine the stock, wine, onion, and rosemary. Heat to a boil on high. Reduce heat to simmer. Simmer 30–45 min., until reduced to about 4 cups, stirring occasionally. With slotted spoon, discard onion and rosemary. Transfer liquid to a large bowl. Wipe out pot.
2
In pot, melt the butter on medium. Sprinkle in the flour and cook 3–4 min., until golden, stirring constantly. Slowly whisk in broth mixture and Worcestershire sauce until smooth. Heat to a simmer on high. Reduce heat and simmer 5 min., until thickened, stirring occasionally. Let cool completely and refrigerate for up to 3 days.
3
When ready to serve, transfer gravy to a pot and heat on medium until hot. Whisk in any turkey drippings from roast turkey. Season with salt and pepper to taste. Serve hot.
