Sunny Anderson's Red Wine Onion Gravy

Aired on: November 26, 2009, November 19, 2008

This gravy is made from the pan drippings in the turkey roasting pan, so as soon as the bird comes out of the oven, transfer it to a platter or cutting board to rest and place the roasting pan on the stovetop.

Ingredients

Pan drippings, plus butter as needed to make 4 tablespoons fat
1 medium onion, chopped
2 cloves garlic, chopped
Salt and freshly ground black pepper
5 tablespoons flour
1 cup red wine
3 cups broth (turkey, beef or chicken)

Yields: Approximately 4 cups

Preparation

Pour off all but 4 tablespoons fat from pan drippings. (If you don't have 4 tablespoons fat in the pan drippings, add butter to compensate.) Place the roasting pan over medium heat and sauté onion and garlic until tender, 5-6 minutes. Sprinkle with a bit of salt and pepper.

Add flour and completely mix all ingredients. Cook the flour with the vegetables for about 1 minute. Add wine and scrape up all the bits stuck to the bottom of the roasting pan with a wooden spoon. Whisk in the broth and simmer until thickened, 2-3 minutes. Season with additional salt and pepper, as needed. Serve warm.

Note: Depending on the flavor you want for your gravy, you can add in any of the following ingredients to shake things up - orange juice, pomegranate juice, tarragon, rosemary, thyme, horseradish, white wine, apple cider, red bell peppers or mushrooms.