Total Time
25mins
Prep 5 mins
Cook 20 mins

Here is a basic, easy to make gravy to go along with roasted chicken or turkey

Ingredients Nutrition

  • 1 12 cups dry white wine (or increase stock and omit the wine)
  • 12 cup onion, chopped
  • 12 cup shallot, chopped
  • 12 cup mushroom, chopped
  • 7 cups vegetable stock (or use chicken stock)
  • chopped chicken giblets (optional)
  • 8 tablespoons water
  • 3 tablespoons cornstarch (more or less depending on how thick you want it)
  • salt and pepper

Directions

  1. Spoon off all but about 4 tbsp of the fat in the roasting pan.
  2. Make sure you leave all the brown bits.
  3. Add wine (or some stock if not using wine) the onions, shallots and mushrooms.
  4. Turn heat to high, stirring and scraping until most of the wine has evaporated, the onion is soft and the bottom of the pan is clean.
  5. Add the stock and continue to cook for about 10 minutes.
  6. If you are using giblets put them in for this cooking time.
  7. Mix cornstarch with the water.
  8. Turn heat to low and stir in the mixed cornstarch.
  9. The gravy will start to thicken almost immediately.
  10. Cook stirring until the gravy has thickened, if you want it thicker mix a bit more cornstarch with water and add stirring and cook for 5 minutes more.
  11. Season to taste with salt& pepper.
Most Helpful

4 5

very tasty but I too had to triple the cornstarch to get it to thicken.

5 5

I used this recipe as the base for the turkey gravy this Christmas. I added additional onion and left off the shallots and mushrooms due to availability of ingredients as well as personal preference. The stock was chicken stock. I did not have a problem with the gravy thickening with the 3 tablespoons of cornstarch. Thanks Bergy.

4 5

This was selected out of all the Zaar turkey gravy recipes posted because my Mother should not have flour. The only problem I had was getting it to thicken up using the cornstarch. I had to add at least 3 times the amount to get it thick. I made as posted so not sure what I did wrong. But the flavor was great! I will be making this again next year. Thanks Bergy for posting.