If there’s an underdog or an afterthought on the Thanksgiving table, it’s the gravy—the very last thing to make before sitting down to eat. The table-setting, turkey-carving, side dish-reheating, and drink-pouring fill center stage, encroaching on the gravy making time. If it weren’t for that fact that it mingles with nearly everything on the plate, I’d let it take a natural back seat. But alas, it’s the icing on the cake. Give me 10 minutes and a bottle of wine. You’ll thank me. It is the season of Thanksgiving after all.
I feel like I’m writing a persuasive essay. Though, I’m at a loss for words to communicate the level of greatness this simple, 4-ingredient recipe (6 if you count the salt and pepper) holds. It’s really, really good. Just trust me, and make this. I deleted those sentences and retyped them a million times. The language is trite, but the message is true. Just trust me, this is good.
A sweeter white wine (I prefer Seven Daughters Moscato), carries this underdog to a whole new level. It’s plenty savory and not too sweet. The thyme is quiet while yielding a full flavor. The color is beautiful and pale, especially compared the the traditional brown turkey gravy.
Call me crazy—I am comparing gravy to icing. Maybe it’s the wine talking, or maybe it’s just that good. You’ll have to trust me on this one. You’re welcome in advance.
I beg everyone to let me make the gravy during the holidays. It’s simple yet complex in flavor, with the sweetness from the white wine balancing out the salty notes of the meal. Just trust me on this one and make sure you use Moscato.
Add stock to saucepan. Whisk together wine and flour until evenly combined. Pour into sauce pan and add thyme, salt, and pepper.
Turn to medium heat whisking constantly until thickened, about 10 minutes. If gravy is too thin, whisk together a little more liquid and a teaspoon of flour until well combined. Whisk into gravy and continue to heat until thickened. Remove thyme sprig. Adjust salt and pepper if needed. Serve immediately.
* Typically I use a combination of turkey drippings and chicken stock. I prefer a 1:3 ratio, using more chicken stock to drippings. Strain dripping before adding into the gravy.
I’m with you on this ever-so-slightly-sweet gravy thing. My boyfriend’s mom made a gravy with leftover ham and pineapple. Would I have known there was pineapple in there unless she told me? No. Was it really, really good. YES!
It’s official….wine really does make all things better.
You had me with the title. It’s going to be white wine gravy from here out, folks.
For me, gravy is one of the best parts of a Thanksgiving meal. The last few years I’ve headed down to Philadelphia, where I’m one of the guests at my daughter-in-law’s parent’s home for The Big Day. And I’m now ‘In Charge of Making the Gravy’. I like to pour about 1/4 cup white wine into the pan right before the turkey goes into the oven. I 100% agree with you – a bit of white wine sure does bring the flavor of the gravy ‘up a notch’ !
This is the best. I made this a few months ago because I didn’t have enough stock and I’ve never looked back. It is so freaking delicious!
Yum! This sounds amazing!!!
Wine and gravy!? But of course! I’ll have to sneak this little addition into our Turkey Day Feast! xo
This absolutely brilliant — I am going to try and incorporate this into my Thanksgiving table (because who doesn’t want two options for gravy?!) Thank you so much for sharing! Xo, Alison
Gravy, the underdog? No way! Gravy is the star of the show — it makes everything else on the plate just shine a little bit more. Especially potatoes. 🙂 So good.
Ooo! Using moscato is just a great idea 🙂 Btw – that’s some of the prettiest gravy I’ve ever seen!
Yum! Can’t wait to drink it! Oops, I mean, TRY it!!!
Wine in my gravy? Yes please!!
Yum! Loving your style of writing and I am for sure trying this. Thank you 🙂