Chardonnay Gravy Recipe

Staff Writer
Chardonnay Gravy Recipe

Perfect when served with the Grill-Roasted Herbed Turkey.

Adapted from "The Winemaker Cooks," by Christine Hanna.

Deliver Ingredients


Reserved giblets, roasting pan/try, drippings and fat from Grill-Roasted Herbed Turkey

6 cups water

2 celery stalks, chopped

1 onion, coarsely chopped, plus 1 1/2 cups finely chopped onions

1 carrot, peeled and chopped

1 cup Chardonnay wine

4 tablespoons unsalted butter

1/4 cup Wondra flour

Salt and freshly ground pepper


In a medium saucepan, combine the giblets, water, celery, the coarsely chopped onion, and the carrot. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 2 hours or so, skimming the surface occasionally. Remove from heat and strain. You should have 2 cups turkey stock. Use now, or cover and refrigerate.

In a medium saucepan, bring the turkey stock to a low simmer. Place the roasting pan/tray over two burners on the stove top. Over medium-high heat, add the Chardonnay and turkey stock to the pan and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the liquid by half. Pour through a fine-mesh sieve into a glass measure or pitcher.

In the roasting pan/tray, melt the butter with the reserved turkey fat over medium heat and cook the finely chopped onion for 15 minutes, stirring occasionally, until lightly browned. Sprinkle the flour into the pan and whisk in salt and pepper to taste. Cook, whisking constantly, for two minutes. Add the hot stock and cook, whisking occasionally, for 5 minutes, or until thickened.

Gravy Shopping Tip

Instead of buying stock in a box for your gravy, try buying bones from the butcher to use as the base in your own.

Gravy Cooking Tip

If gravy has a chalky taste, the flour may not be cooked long enough – make sure to whisk flour until it is a deep golden color and smells nutty before adding liquid.