You’re going to want to pour this delicious Cranberry Turkey Gravy over everything on your Thanksgiving plate!
Ingredients
Scale
- 4 tablespoons butter
- 1/2 cup onion, diced fine
- 1/4 cup bourbon
- 1/4 cup flour
- 1/4 teaspoon ground black pepper
- 1 1/2 cup turkey drippings (degreased)
- 3/4 – 1 cup chicken or turkey stock (start with 3/4 and then add more if you need to thin it out)
- 1/4 cup cranberry sauce (for this recipe canned works best)
- 1 sprig fresh rosemary
- 1/4 – 1/2 teaspoon salt (this will depend on how salty your drippings are, which is why we like to add the salt at the end)
Instructions
- Melt the butter in a skillet over medium-low heat. Add the onions and cook for 5 minutes until softened.
- Carefully pour in the bourbon, (off the flame if you have a gas burner) whisk and reduce for 1 minute.
- Slowly sprinkle in the flour, while whisking until combined. Let the flour cook out for 1 minute, then slowly start pouring in the turkey drippings.
- Pour in the chicken or turkey stock, starting with 3/4 cup and whisk to combine. If you want the gravy thinner, you can add the remaining stock. Season with pepper and simmer for 3-4 minutes.
- Add the cranberry sauce, breaking up with a whisk as you stir. Simmer for another 3-4 minutes until the cranberry sauce has melted into the gravy. Taste for seasonings and add salt if needed. Remove the rosemary sprig and serve.
Recipe Notes
Store: Store leftover gravy in an air tight container in the refrigerator for up to 3 days.
Freeze: You can transfer extra gravy to a freezer bag or container and freeze for up to 3 months.
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
