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Bourbon Gravy


8 tablespoons butter

½ cup very finely chopped onion

½ cup instant (Wondra or Shake & Blend) flour or all-purpose flour

4-5 cups Rich Turkey Stock, warmed

¼ cup bourbon

¼ cup heavy cream

1 tablespoon fresh thyme leaves

Kosher salt and pepper, to taste

This gravy can be made ahead and reheated, which is a gift to cooks who are juggling pans and plates in the mad rush right before serving the meal. This recipe is easy, but requires homemade turkey stock that can be made weeks in advance. Don’t skip that part or you’ll be sorry, as will your gravy. Great gravy can cover shortcomings in other dishes on the table, both literally and figuratively, so make sure there’s plenty to go around. With this recipe, you can make as much as you need instead of being constrained by the size of the turkey and its unpredictable yield of drippings.


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.

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