Photo by Andrew Cebulka

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About 5 cups

  • 8 tablespoons butter
  • ½ cup very finely chopped onion
  • ½ cup instant (Wondra or Shake & Blend) flour or all-purpose flour
  • 4-5 cups turkey stock, warmed
  • ¼ cup bourbon
  • ¼ cup heavy cream
  • 1 tablespoon fresh thyme leaves
  • Kosher salt and pepper to taste
  1. Melt butter in medium saucepan over medium heat, and then add onions. Cook, stirring occasionally, until softened, about 8 minutes.
  2. Sprinkle flour over the onions and stir until smooth. Cook, stirring constantly, until flour is golden brown, at least 2 minutes. Adjust heat so mixture does not burn.
  3. Gradually whisk in 4 cups of the stock. Cook, whisking, until mixture is smooth and thick, about 5 minutes. If it is too thick, add more stock.
  4. Stir in bourbon, cream, and thyme. Simmer 2 minutes, stirring gently. Season with a little salt and plenty of pepper. Serve warm.

This gravy can be made up to three days ahead. Cool, pour into a glass jar with a tight-fitting lid, and refrigerate. Pour into a saucepan and heat gently over low heat. Do not microwave the gravy in the jar. Check the seasoning before serving and sprinkle with a little more thyme for looks.

  • Recipe By
    Sheri Castle

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