2 tablespoons butter½ cup onion, finely minced
2 tablespoons flour
1 cup rich turkey or chicken stock (you can use some of the pan drippings to equal 1 cup)
1/3 cup white wine
1/3 cup marsala wine or Sherry (optional)
Melt the butter and cook the onion for about 5 minutes or until soft. Add the flour and stir for 1 minute.
Add the rich stock and wine. Simmer to reduce, about 5 minutes. Add the marsala and cook another minute. Adjust seasoning. You can strain the gravy if you prefer at this point. Chill or keep warm.
This gravy can be made ahead and reheated when ready to use. If you have pan dripping from your roasted turkey, you can add1/3-1/2 cup of the pan drippings as you reheat the gravy.
Makes about 1 ½ cups
Sausage Gravy:
If you would like to make sausage gravy, cook 1 cup of crumbled sausage in the butter until cooked through. Spoon off all but 3 tablespoons of the butter/sausage grease, then add the onion and cook until tender. Add the flour and cook for 1 minute. Add the stock and wine. Simmer and reduce to thicken. Optional to add the marsala at this point.
Mushroom Gravy:
To make mushroom gravy, sauté 1 cup of sliced mushrooms in the butter until tender. Then add the onions and follow the original recipe.
Cream Gravy:
Substitute ½ of the stock and use milk instead.
Dark Gravy:
To make a dark gravy, use a rich beef stock with beef pan drippings
