recipe 
yields
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
Ingredients
steps
- Melt butter in medium saucepan over medium heat, and then add onions. Cook, stirring occasionally, until softened, about 8 minutes.
- 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.
- 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.
- 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.
Date Published: 11.20.16
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Recipe By
Sheri Castle
Comments 3
There was a typo on the last message. I meant i can’t wait to try them out this year!
We’re so glad, Greta! It’s always helpful to get some new ideas for Thanksgiving to change things up a bit. No worries on the typo, it happens to the best of us!
Love all these Thanksgiving recipes. Can’t wait Hobert them out this year.