Do Ahead White Wine and Sage Turkey Gravy - 2007 Recipe

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Do Ahead White Wine and Sage Turkey Gravy - 2007
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Ingredients
10
Count
Nutrition
265
Calories
Total time
22
Minutes
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Ingredients:

  • 2 lbs turkey wings , cut apart at joints (about 3 wings)
  • 1 small red onion, cut into wedges (about 8 oz)
  • 2 stalks celery , cut into 2-inch pieces
  • 2 carrots , cut into 2-inch pieces
  • 1 (32 oz) carton chicken broth or 1 (32 oz) carton turkey broth or 1 quart homemade broth
  • 4 1/2 cups water
  • 2 cups dry white wine (my preference is chardonnay or pinot grigio)
  • 1/3 cup cornstarch
  • turkey drippings , from roasted turkey or additional broth

Directions:

  1. Prep - 20 minute.
  2. Cook - 2 1/2 hours.
  3. Makes 4 cups gravy (without added drippings).
  4. Preheat oven to 425°F.
  5. 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.
  6. Roast for 1 hour to 1 hour 10 minutes or until turkey wings turn a deep golden brown color.
  7. 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.
  8. 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.
  9. Add wine mixture to sauce pot with the wings; bring to a boil.
  10. Reduce heat to low, and simmer, uncovered for 1 hour 15 minutes.
  11. Strain broth into an 8-cup liquid measuring cup, discard wings and vegetables, skim fat from broth and discard.
  12. 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).
  13. Return the 4 cups of broth to sauce pot; on high heat, bring to boiling.
  14. 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.
  15. Cool gravy, then transfer to plastic container with a tight fitting lid and refrigerate up to 5 days or freeze up to 1 month.
  16. 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.
  17. 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.
  18. Reduce wine to 1 cup.
  19. Bring volume of broth to 6 cups instead of 4 cups.
  20. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 265.07 Kcal (1110 kJ)
Calories from fat 97.96 Kcal
% Daily Value*
Total Fat 10.88g 17%
Cholesterol 73.47mg 24%
Sodium 937.55mg 39%
Potassium 359.57mg 8%
Total Carbs 7.49g 2%
Sugars 1.62g 6%
Dietary Fiber 0.8g 3%
Protein 24.81g 50%
Vitamin C 1.8mg 3%
Vitamin A 0.1mg 4%
Iron 0.9mg 5%
Calcium 47.7mg 5%
Amount Per 100 g
Calories 93.53 Kcal (392 kJ)
Calories from fat 34.56 Kcal
% Daily Value*
Total Fat 3.84g 17%
Cholesterol 25.92mg 24%
Sodium 330.81mg 39%
Potassium 126.87mg 8%
Total Carbs 2.64g 2%
Sugars 0.57g 6%
Dietary Fiber 0.28g 3%
Protein 8.75g 50%
Vitamin C 0.6mg 3%
Iron 0.3mg 5%
Calcium 16.8mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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