Best White Wine Gravy Recipes

STUFFED BONELESS TURKEY BREAST WITH WHITE WINE GRAVY

Steps:

• Bone the turkey breast: Pull off the skin in one piece, using your fingers to separate the skin from the meat. Turn the breast on one side and use the tip of a sharp knife to carve off the breast in one piece, following the curve of the rib cage. Repeat on the other side. Reserve whole breasts and skin. Alternatively, ask the butcher to do the boning for you.
• Place breastbone and any scraps in a deep pot and cover with cold water. Add about 1 teaspoon salt, bring to a simmer and simmer gently, uncovered, until stock is reduced and flavorful, 1 1/2 to 2 hours. Skim occasionally; do not boil. Let stock cool slightly, then strain, discard bones and reserve.
• Assemble and cook the roast: Heat oven to 325 degrees and place rack in lower third of oven. Cut a piece of cheesecloth long enough to leave about 8 inches of overhang at each end of the roasting pan; you will twist and tie these together to secure the roast.
• Melt 4 tablespoons of the butter in a saucepan or microwave. Dip cheesecloth in butter, shake off excess and lay out in roasting pan. Spread out the turkey skin, outer side down, on the cloth.
• Season turkey breasts with salt and pepper and paint with melted butter. Place one breast, cut side up, in the center of the cloth. Spoon 1/3 to 1/2 of the stuffing over the meat in a neat layer. (Set aside remaining stuffing in a casserole to bake separately.)
• Top stuffing with the second breast, cut side down, arranging it so that the thick end of the top breast drapes over the tapered end of the bottom one. (This will give the roast an even shape.)
• Lift one end of the skin up and over the roast. Repeat on the other side, so that the skin completely covers the roast. Repeat with the cheesecloth so the sides of the roast are covered.
• Bring up both ends of the cheesecloth so that they meet on top. Twist tightly and tie them together to secure. Turn roast over so that the ends of the cheesecloth are tucked underneath the roast. Slip a rack under the roast to lift it away from the bottom of the pan. Paint again with melted butter and strew onion and carrot around the roast.
• Bake until a meat thermometer inserted into the thickest part of the breast reads 155 degrees, about 2 hours depending on size. Baste every 20 to 30 minutes, first using melted butter, then the fat that collects in the pan.
• After 1 hour of cooking, cover stuffing in casserole with foil and place in the oven with the turkey. Uncover after 30 minutes and cook until heated through and crusty on top.
• When done, the roast will be compact and burnished brown. Remove to a platter and let rest, uncovered, 20 minutes. Cut the cheesecloth along one edge of the roast, then carefully peel it off. Gently lift roast and pull the cheesecloth away from the underside. Cover lightly with foil and return to turned-off oven to keep warm. Stuffing can also remain, covered, in turned-off oven.
• Make the gravy: Heat 3 cups reserved turkey stock. Pour 1/4 cup of the fat from the roasting pan into a large saucepan. (Reserve roasting pan with vegetables separately.) Heat over low heat until bubbling; add flour and cook, whisking, until lightly browned. Turn off heat, let cool 2 minutes, then gradually whisk in 2 cups hot stock. Pour off and discard any additional fat in roasting pan and place on top of the stove over low heat. Pour in wine, vermouth or more stock and cook, scraping up browned bits from the bottom of the pan, for 5 minutes. Pour contents of roasting pan into the gravy in the saucepan and stir together. Simmer until thickened and heated through. Add remaining stock as needed until gravy has the consistency you like. Taste for seasoning; strain.
• To carve the roast, cut it into 1/2-inch-thick slices. Serve with additional stuffing and hot gravy.

ROAST TURKEY WITH BLACK-TRUFFLE BUTTER AND WHITE-WINE GRAVY

Steps:

• Preheat oven to 450°F with rack in lower third.
• Rinse turkey inside and out and pat dry. Working from large cavity end, gently run your fingers between skin and meat to loosen skin, being careful not to tear skin. Push two thirds of truffle butter (4 ounces) under skin, including thighs and drumsticks, and massage skin from outside to spread butter evenly. Mix 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string.
• Put turkey on rack in roasting pan and pour in 2 cups water. Roast, rotating pan 180 degrees after 1 hour of roasting and adding remaining cup water, until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 1 3/4 to 2 hours total.
• Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175 to 180°F). Discard string.
• Strain pan juices through a fine-mesh sieve into 2-quart measuring cup and skim off fat (or use a fat separator), reserving fat. Straddle roasting pan across 2 burners and cook shallots in 1/4 cup reserved fat over medium heat, stirring, until golden, about 2 minutes. Add wine and boil, stirring and scraping up brown bits, until mixture is reduced to about 1 cup, 5 to 8 minutes.
• Add enough turkey stock to reserved pan juices to bring total to 4 cups, then add to wine mixture and bring to a boil. Strain through a fine-mesh sieve into a 2-to 3-quarts heavy saucepan, pressing on and then discarding solids, and bring to a boil.
• Mix flour with remaining 2 ounces truffle butter to make a paste, then add to boiling sauce, whisking until thickened. Simmer, whisking occasionally, 3 to 5 minutes. Season with salt and pepper.
• Serve turkey with gravy.

LEMON-GARLIC ROAST TURKEY AND WHITE-WINE GRAVY

Steps:

• Crush 6 cloves garlic and add to a very large stockpot (or clean bucket). Stir in lemon juice, Worcestershire, salt and 4 quarts cold water.
• Remove giblets from turkey (if included) and trim excess skin. Submerge the turkey in the brine and refrigerate for 24 hours. If the turkey is not fully submerged, turn it every 8 hours.
• Remove the turkey from the brine, rinse well and pat dry. Discard the brine.
• Preheat oven to 350 degrees F.
• Place the remaining 4 cloves garlic, lemon zest, oregano, oil, pepper and 2 tablespoons water in a food processor and pulse until it becomes a paste. (Alternatively, chop garlic, lemon zest and oregano on a cutting board until finely minced, then place in a small bowl and stir in oil, pepper and water.) Loosen the skin over the breast and thigh meat. Rub the paste all over the turkey, under the skin onto the breast meat and leg meat and a little inside the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Place the turkey breast-side down in a roasting rack set in a large roasting pan.
• Roast the turkey for 1 hour. Turn it breast-side up on the rack, add 1 cup water to the pan, and continue roasting 1 hour more. Baste the turkey with pan drippings, tent with foil and continue roasting, basting every 15 minutes, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165degreesF, 30 to 45 minutes more.
• Transfer the turkey to a large cutting board; let rest for 20 minutes before removing the string and carving.
• Meanwhile, pour any pan juices and fat into a large glass measuring cup and place in the freezer until the fat rises to the top, about 10 minutes. (Alternatively, pour the pan juices and fat into a fat separator then pour the defatted juices into a large measuring cup.) Whisk flour with 1/4 cup water in a small bowl.
• Set the roasting pan over two burners on medium heat. Add wine (or vermouth); bring to a simmer, scraping up any browned bits. Continue cooking until reduced, about 3 minutes.
• Remove the pan juices from the freezer, skim off the fat with a spoon and discard. Add the defatted juices and broth to the roasting pan; return to a simmer, whisking often. Cook for 1 minute, then whisk in the flour mixture and simmer until thickened, 1 to 2 minutes. Pour the gravy through a fine-mesh sieve and serve with the turkey.
• NUTRITION INFORMATION: Per serving: 180 calories; 6 g fat (2 g sat, 2 g mono); 66 mg cholesterol; 2 g carbohydrate; 26 g protein; 0 g fiber; 120 mg sodium; 273 mg potassium. Nutrition bonus: Zinc (19% daily value). 0 Carbohydrate Servings Exchanges: 4 lean meat
• TIP: Shopping tip: Look for turkey labeled "natural" or "organic" in natural-foods stores or well-stocked supermarkets. Turkeys labeled "heritage" are also typically "natural." If you can't find one, don't overlook this recipe. It works with conventional turkey, too; just skip the brining (Steps 1-2) and start with Step 3.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

WHITE WINE TURKEY GRAVY

Steps:

• Strain the turkey drippings through a fine mesh sieve into a large saucepan. Set aside 1 cup of the drippings in a bowl. Stir white wine, rosemary, and black pepper into the drippings in the saucepan, and bring to a simmer over medium-low heat. Simmer for about 20 minutes to cook off the alcohol and blend the flavors. Whisk cornstarch into the drippings in the bowl, and whisk the cornstarch mixture into the hot gravy. Allow the gravy to simmer until thickened, about 3 minutes. Stir in salt to taste; strain out any large pieces of rosemary before serving.

ROAST TURKEY WITH WHITE-WINE GRAVY

Steps:

• Preheat oven to 325° F.
• Rinse turkey inside and out and pat dry. Fold neck skin under body and fasten with a small skewer. Using small skewers secure wings to body. Transfer turkey to a rack set in a roasting pan and melt butter. Brush inside of turkey with some butter and season with salt and pepper. Put herb sprigs inside body cavity. Brush outside of turkey with remaining butter and season with salt and pepper. Loosely tie drumsticks together with kitchen string. Roast turkey in middle of oven 1 hour.
• Add water to pan and roast turkey, basting every 20 minutes, 2 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 175° F. and juices run clear when thigh is pierced. Transfer turkey to a heated platter and reserve juices in pan. Remove skewers and discard string. Let turkey stand 30 minutes.
• While turkey is standing, make gravy:
• Finely chop onion. Skim fat from reserved pan juices and reserve 1/2 cup fat (for sautéing onions, below, and for stuffing). On top of stove deglaze pan with wine over moderately high heat, scraping up brown bits, and boil mixture until reduced to about 1/2 cup. Add 4 cups stock and bring to a simmer. Pour wine mixture through a sieve into a saucepan.
• In a large, heavy skillet sauté onion in 1/4 cup reserved fat over moderately high heat, stirring frequently, until browned, about 15 minutes. Stir in flour and cook roux over moderately low heat, whisking, 3 minutes. Bring wine mixture to a simmer. Add hot wine mixture to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, 10 minutes. Whisk in additional stock to thin gravy to desired consistency. Season gravy with salt and pepper and transfer to a heated sauceboat.
• Garnish turkey with herb bouquet and serve with gravy.

MOIST TURKEY BREAST WITH WHITE WINE GRAVY

Steps:

• In a 6-qt. slow cooker, combine the wine, apple, fennel, celery, carrot, garlic, mustard and bay leaf. In a small bowl, combine the rosemary, thyme, sage and pepper; rub over turkey. Add turkey to slow cooker. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat to a serving platter and keep warm. Strain drippings into a measuring cup to measure 1 cup. Skim fat. In a small saucepan, combine cornstarch and cream; stir until smooth. Gradually add drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

WHITE WINE GRAVY

Steps:

• While the turkey rests on the cutting board, make the gravy: Use a fine-mesh strainer to strain the pan drippings into a medium bowl, leaving behind any browned bits, or "fond," stuck to the pan. Press down on the solids to get as much liquid as possible into the bowl; discard the solids. Pour the liquid into a measuring cup or a fat separator. After all the fat rises to the top, ladle the fat into a bowl and reserve. You should be left with about 1 cup of jus. Place the roasting pan across two burners over medium-low heat. Add the shallots and 2 tablespoons of the reserved turkey fat; sauté until the shallots are soft, 2 minutes.
• Add the wine and stir, scraping up the fond from the bottom of the pan. Bring to a simmer; continue scraping and simmering until the mixture has reduced to about a cup, 3-5 minutes. Once the wine mixture has reduced to 1 cup, add the reserved jus and enough turkey or chicken stock to bring the total amount of liquid to 4 cups; stir to combine. Strain the liquid through a fine-mesh strainer set over a medium bowl; discard solids. Wipe out any remaining solids in the pan.
• Make a roux: In the roasting pan, melt the butter over medium-low heat. When melted, sprinkle in the flour and whisk it into the butter until the flour is completely incorporated and no longer raw, 1-2 minutes. When the flour begins to bubble, ladle in a small amount of the jus mixture at a time, around ½ cup per addition, whisking continuously. When the mixture looks like a paste, turn the heat to medium, and continue adding more liquid, a ladle or two at a time, and whisking. Small additions of liquid and continuous whisking are the keys to smooth gravy. Repeat the process until all the liquid has been incorporated and the gravy is thick, smooth, and velvety. (Tip: If gravy has any lumps at the end, pour it through a fine-mesh strainer to remove them.) Season to taste with salt and pepper. Pour into a gravy boat or bowl and serve immediately.

EASY WHITE-WINE GRAVY

Steps:

• Reserve 3 tablespoons fat from roasting pan; pour off rest of fat. Discard burnt bits on bottom of pan (but reserve brown bits). Place pan on stove across two burners over medium-high heat. Add wine to pan; bring to a boil, scraping up brown bits with a wooden spoon. Pour contents of pan into a measuring cup.
• Heat reserved 3 tablespoons pan fat in a medium saucepan over medium heat. Add flour, whisking into a paste. Cook, whisking occasionally, 5 minutes.
• Add reserved deglazing liquid in a slow, steady stream, whisking to combine. Whisk in stock; bring to a boil. Reduce heat; simmer gravy, stirring occasionally, until thickened, about 20 minutes. Stir in lemon juice, and season with salt and pepper. Pour through a fine sieve into a warmed gravy boat.

QUICK WHITE-WINE GRAVY

Steps:

• Pour drippings from pan into a bowl; skim fat and discard onion. Set pan across 2 burners over medium-high. Add wine.
• Cook, stirring and scraping up browned bits with a wooden spoon, until mixture thickens and holds a trail, 4 minutes.
• Add flour and reserved drippings and whisk to combine.
• Continue whisking until flour is fully cooked, 2 to 3 minutes.
• Slowly whisk in broth, then 1 cup water. Cook, whisking, until gravy thickens, 15 minutes.
• If desired, strain gravy through a fine-mesh sieve. Season with salt and pepper. Keep warm (thin with water if desired).

DO AHEAD WHITE WINE AND SAGE TURKEY GRAVY - 2007

Steps:

• prep - 20 minute.
• cook - 2 1/2 hours.
• makes 4 cups gravy (without added drippings).
• Preheat oven to 425°F.
• In a 15 1/2-inch x 10 1/2-inch jelly-roll pan or large roasting pan, place turkey wings, onions, celery and carrots.
• Roast for 1 hour to 1 hour 10 minutes or until turkey wings turn a deep golden brown color.
• When wings are done transfer them and the vegetables to a 6-quart sauce pot, add 1 quart broth/stock, 4 cups of water and sage leaves; set aside.
• Place (used) roasting pan over two burners on top of range, add wine to roasting pan and cook on high heat, scraping up the browned bits from the bottom of the pan for 10 minutes or until wine is reduced to 1/2 cup.
• Add wine mixture to sauce pot with the wings; bring to a boil.
• Reduce heat to low, and simmer, uncovered for 1 hour 15 minutes.
• Strain broth into an 8-cup liquid measuring cup, discard wings and vegetables, skim fat from broth and discard.
• If broth is less than 4 cups, add enough water to bring volume up to 4 cups (if broth is more than 4 cups, return broth to sauce pot, bring to boil, reduce heat and cook on medium-high until reduced to 4 cups).
• Return the 4 cups of broth to sauce pot; on high heat, bring to boiling.
• In a small bowl, add remaining 1/2 cup water to cornstarch, stir until well blended; using a whisk, blend cornstarch mixture into boiling broth and cook for 1 minute.
• Cool gravy, then transfer to plastic container with a tight fitting lid and refrigerate up to 5 days or freeze up to 1 month.
• Complete gravy after roasting the turkey: add strained and skimmed pan juices from the roasted turkey to the prepared (thawed, if was frozen) gravy, or thin with a bit of additional broth: heat well before serving.
• NOTE: For 24: Prepare gravy as above but instead use the following ingredient amounts: 4 turkey wings (3 pounds), 1 large red onion (12 ounces), 3 stalks celery, 3 carrots, 6 cups broth/stock, 6 cups water, 5 sage leaves, 1 bottle (750 ml) wine and 2/3 cup cornstarch.
• Reduce wine to 1 cup.
• Bring volume of broth to 6 cups instead of 4 cups.
• Dissolve cornstarch in 1 cup of water before stirring into simmering broth. Add juices from roasted turkey as above. Makes about 7 cups of gravy without drippings.

HERB STUFFED PORK TENDERLOIN WITH WHITE WINE GRAVY

Steps:

• Heat oil in a pan, add onion and garlic, cook until onion softens, add butter and mushrooms cook stirring a few minutes until mushrooms soften and liquid has evaporated.
• Add Worcestershire sauce, lemon juice and herbs stir to combine, pour in the cream, remove from heat, allow to cool slightly, add breadcrumbs and egg stir to combine.
• Slice pork down the centre length ways, making sure not go all the way through, open out and flatten using a meat mallet. Spoon stuffing mix evenly over one half, fold over the other half of pork to cover.
• Take Bacon slices and wrap one around the pork to encircle, repeat with remaining slices so bacon covers pork. Place pork in a lightly oiled oven proof baking dish. Bake in pre-heated oven 180c for about 1hr or until pork is cooked through.
• To Make the Sauce.
• In a pan heat wine, chicken stock and water, mix a little water with cornflour and pour into sauce stir until mixture thickens slightly, Add 1-2 tablespoons of the pork juices from roasting pan.
• Add desired amount of pepper and finally stir in gravy granules, stirring until all granules have dissolved. Serve over pork.
• To Serve: Slice pork into thick slices, arrange on plate and pour sauce over the top, Delicious.
• 3-4 servings depending on appetites.

CHICKEN FRIED LAMB WITH WHITE WINE PAN GRAVY

Steps:

• Preheat the oven to 250 degrees F.
• For the lamb: Cut the meat with the grain into 1/2-thick slices. Season each piece on both sides with the salt and pepper. Place the flour in a pie pan and mix in the garlic powder and cayenne pepper. Place the eggs in a separate pie pan and beat. Dredge the meat on both sides in the egg, and then the flour. Repeat with all the meat pieces. (Reserve the remaining flour for the pan gravy.) Place the meat on a plate and allow it to sit for 10 to 15 minutes before cooking.
• Place enough of the vegetable oil to cover the bottom of a 12-inch skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes on each side. Remove the lamb to a wire rack set in a half sheet pan and place in the oven to stay warm while the other pieces are being prepared. Repeat until all the meat is browned.
• For the gravy: Add the vegetable oil to the pan. Add the white wine to deglaze the pan and reduce by half. Whisk in 2 tablespoons of the reserved flour. Then whisk in the Dijon mustard and the vegetable stock. Continue to whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a wooden spoon, 5 to 10 minutes. Season to taste with more salt and pepper, if needed. Serve over the lamb steaks.

WHITE-WINE GRAVY

Steps:

• While the turkey rests, place the roasting pan on the stove across two burners (if using a disposable roasting pan, scrape drippings and browned bits into a medium saucepan). Heat drippings over medium-high, scraping up browned bits, until thickened, about 10 minutes.
• Add wine; cook, stirring constantly, until syrupy, 5 to 6 minutes. Gradually whisk in flour, and cook, whisking constantly, until incorporated, about 1 minute. Gradually add 1 cup broth; cook, whisking, until flour is a deep caramel color, 2 to 3 minutes.
• Gradually stir in remaining broth and 4 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, 10 to 15 minutes. Remove neck and giblets, and strain gravy through a fine-mesh sieve; discard solids. Season generously with salt and pepper.

ROAST TURKEY WITH WHITE WINE GRAVY

Steps:

• Position rack in bottom third of oven and preheat to 325°F. Pat turkey dry with paper towels. Turn turkey breast side down; fold wing tips under. Pull out excess fat from neck cavity and reserve. Spoon 3 cups stuffing into neck cavity. Pin down neck-skin flap with skewers to enclose stuffing. Rub back of turkey with 2 tablespoons butter; sprinkle with salt and pepper. Place turkey, breast side up, on rack in roasting pan. Spoon remaining 6 cups stuffing into main cavity. Pin with skewers to enclose stuffing. Tie legs together to hold shape. Rub 4 tablespoons butter over turkey. Sprinkle with salt and pepper. Add reserved turkey fat and 2 cups Turkey Stock to pan.
• Cover breast with heavy-duty foil. Roast turkey 3 1/2 hours, basting turkey, including breast under foil, every 30 minutes with pan juices and adding stock to pan, 1/2 cup at a time, if liquid evaporates. Remove foil. Roast turkey until meat thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with pan juices, about 1 hour longer. Transfer turkey to platter and let stand 20 minutes.
• Strain juices from roasting pan into 8-cup glass measuring cup; spoon off fat. Return 1/2 cup fat to roasting pan. Add enough Turkey Stock to pan juices in measuring cup to measure 5 cups. Heat fat in roasting pan atop 2 burners over medium heat. Whisk in flour. Cook until mixture is smooth and golden, whisking constantly, about 4 minutes. Pour in wine, then whisk in stock mixture. Simmer until gravy thickens, whisking often, about 5 minutes. Season with salt and pepper. Serve turkey with gravy.

WHITE WINE LAMB PAN GRAVY

Steps:

• Add olive oil to the roasting pan after removing the lamb roast. Add the white wine to deglaze the pan and reduce by half. Whisk in flour. Then whisk in the Dijon mustard and the stock. Continue to whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a wooden spoon, 5 to 10 minutes. Season to taste with more salt and pepper, if needed. Serve over lamb.

WHITE WINE GRAVY

Steps:

• While the turkey rests, place the roasting pan on the stove across two burners (if using a disposable roasting pan, scrape drippings and browned bits into a medium saucepan). Heat drippings over medium-high, scraping up browned bits, until thickened, about 10 minutes. Add wine; cook, stirring constantly, until syrupy, 5 to 6 minutes. Gradually whisk in flour, and cook, whisking constantly, until incorporated, about 1 minute. Gradually add 1 cup broth; cook, whisking, until flour is a deep caramel color, 2 to 3 minutes. Gradually stir in remaining broth and 4 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, 10 to 15 minutes. Remove neck and giblets, and strain gravy through a fine-mesh sieve; discard solids. Season generously with salt and pepper.