Turkey gravy is absolutely essential for our Thanksgiving meal. I played around with various recipes for years before perfecting my gluten free Drunk as a Sailor Turkey Gravy. Gritty, lumpy or gooey gluten free thickeners were not acceptable. My turkey gravy needed to pack a punch. And it does! It adds a whole new layer of flavor to your Thanksgiving meal. Or any meal, for that matter! It is boozey, there's no doubt. All, or most, of the alcohol will evaporate in the cooking process, so don't worry about getting snockered. The wonderful aroma and deep flavors from the cognac, wine and slowly caramelized sweet onions will keep you coming back for more. Or licking the plate clean, if that's acceptable at your house;-)
I usually make my turkey gravy a day or two before the big meal to reduce my prep time on the holiday. Caramelizing the onions takes a little time and you don't want to rush the process. It stores well in the fridge, just keep it covered. Then heat it on the stove over a low heat or in your microwave when you are ready to serve the big meal!
Making sure this turkey gravy remains gluten free is easy- just be sure to use a gluten free Worcestershire Sauce. I use Lea & Perrins, which is gluten and soy free. It is mouth watering on Traditional Gluten Free Stuffing, Gotta Have It! Gluten Free Cornbread Stuffing, Boneless Thanksgiving Turkey and of course, mashed potatoes! Let me know what else you find to pour it on!
Slow & Easy
Caramelizing the onions may take time, but it is easy to do. Just chop up your onions and put them in a sauce pan over low heat with plenty of butter, salt and pepper. Keep a very close eye on them and stir them frequently to keep them from sticking to the bottom and burning.
Layers of Flavors
Once the onions are browned, you can add the wine and cognac. Let that heat up for a bit to release as much of the alcohol as possible. Then add the chicken stock (or pan drippings from your turkey) along with the cornstarch slurry. Stir until it is all combined and begins to thicken. Finally add the fish sauce (it won't taste fishy), Worcestershire Sauce and cream. Let it continue to thicken and for the flavors to marry. Remove from heat and serve or store covered in the fridge.
Ingredients
- 2 stick butter
- 2 ½ cups sweet onions - diced
- 1 teaspoon Salt
- ¼ teaspoon freshly ground pepper
- ½ cup cognac
- ½ cup white wine
- 4 tablespoon cornstarch
- 3 cups chicken stock and/or drippings from your turkey - (divided)
- 1 teaspoon fish sauce
- 1 tablespoon worcestershire sauce - I use Lea & Perrins- it is gluten free
- ½ cup heavy cream
- 1 handfull sage or parsley - finely chopped for garnish & added flavor (optional)
Instructions
- In a large saucepan over medium-low heat, melt the butter. Add onions, salt and pepper.
- Cook until the onions are caramelized and golden brown. This will likely take 45-60 minutes. Make sure to stir from time to time to be sure the onions don’t stick to the bottom or burn. This is time consuming, but is essential to get the wonderful flavor of this gravy.
- While the onions are cooking, in a small bowl, combine the cornstarch and ½ cup of the chicken broth. Set aside.
- Once the onions are golden brown, add the cognac and wine. Let it boil for a minute or two, then add the chicken stock and cornstarch mixture. Stirring constantly as you add these, you will notice that it thickens quickly.
- Add the cream, fish sauce and worcestershire and stir to combine.
- Once it has thickened to your liking, it is ready to serve! Just before serving you can add the fresh herbs if you like.
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