A little more involved than our basic bourbon gravy, but worth the effort
Ingredients:
- 6 tablespoons unsalted butter
- 2 pieces turkey wings, chopped into 2-inch pieces
- 1 onion, minced
- 1 clove garlic, crushed
- 1 bay leaf
- 1 sprig thyme
- 1 sprig sage
- ¼ cup flour
- ¼ cup Maker’s Mark Bourbon
- ½ cup red wine
- 3 cups chicken or turkey stock
- 1 tablespoon brown sugar
- Splash red wine vinegar, to taste
- Salt and pepper, to taste
Instructions:
- In a medium saucepan, melt the butter over high heat. Brown the turkey wing pieces in the pot, then add the onion, garlic, bay leaf, thyme, and sage. Reduce the heat to medium-high, then sauté the aromatics with the turkey wings until they begin to soften and color, about 10 minutes, then sprinkle the flour on top, stirring to coat well.
- Cook out the flour for 2 minutes then add the Maker’s Mark Bourbon, red wine, stock, and brown sugar, stirring with a wooden spoon until well combined. Continue to stir the gravy. It will thicken as the liquid begins to heat up. Once the gravy has thickened, reduce the heat to a simmer and cook the gravy for at least 30 minutes, until the alcohol has cooked off and the gravy is flavorful. Add water or stock as necessary for desired consistency and season to taste with vinegar, salt, and pepper. Strain the gravy before serving.
Makes 1 quart
Prep time: 1 hour 20 minutes Cook time: 15 minutes Level: Easy
courtesy Maker’s Mark Bourbon Whisky
