Turkey Gravy
 Take your holiday turkey up a notch with this rich turkey gravy, made from flavorful turkey drippings. It not only enhances every dish on your table but can also be prepared in advance, saving you time and stress on the big day! Ingredients 1 stick (½ cup) unsalted butter 1½ cups finely chopped yellow onions ¼ cup all purpose flour Defatted turkey drippings plus chicken broth to make 2½ cups 1 tablespoon Cognac or Brandy 1 tablespoon heavy cream 1 tablespoon chopped fresh herbs (such as thyme, sage, rosemary or parsley) Salt and pepper, to taste 1 stick (½ cup) unsalted butter 1½ cups finely chopped yellow onions ¼ cup all purpose flour Defatted turkey drippings plus chicken broth to make 2½ cups 1 tablespoon Cognac or Brandy 1 tablespoon heavy cream 1 tablespoon chopped fresh herbs (such as thyme, sage, rosemary or parsley) Salt and pepper, to taste Instructions Melt the butter in a medium saucepan over medium-low heat. Add the onions and cook until very soft and translucent, about 15 minutes. Whisk in the flour and cook for 2 to 3 minutes, stirring occasionally. Whisk in the turkey drippings/chicken broth and Cognac and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the cream and fresh herbs and season to taste with salt and pepper. (Gravy should be generously seasoned because turkey is pretty bland; I usually add at least ¼ teaspoon salt and ¼ teaspoon pepper, but it depends on how salty your broth and drippings are.) Transfer the gravy to a gravy boat and serve. Make-Ahead Instructions: The gravy can be made, without the turkey drippings, up to 2 days ahead of time and refrigerated. Use 2 cups of chicken broth and add about ½ cup defatted turkey drippings after cooking the turkey when you reheat the gravy. Note that the gravy will thicken up in the fridge; thin it to the desired consistency with water or chicken broth upon reheating. Melt the butter in a medium saucepan over medium-low heat. Add the onions and cook until very soft and translucent, about 15 minutes. Whisk in the flour and cook for 2 to 3 minutes, stirring occasionally. Whisk in the turkey drippings/chicken broth and Cognac and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the cream and fresh herbs and season to taste with salt and pepper. (Gravy should be generously seasoned because turkey is pretty bland; I usually add at least ¼ teaspoon salt and ¼ teaspoon pepper, but it depends on how salty your broth and drippings are.) Transfer the gravy to a gravy boat and serve. Make-Ahead Instructions: The gravy can be made, without the turkey drippings, up to 2 days ahead of time and refrigerated. Use 2 cups of chicken broth and add about ½ cup defatted turkey drippings after cooking the turkey when you reheat the gravy. Note that the gravy will thicken up in the fridge; thin it to the desired consistency with water or chicken broth upon reheating. Nutrition Information Powered by Serving size: 1/3 cup Calories: 143 Fat: 12 g Saturated fat: 7 g Carbohydrates: 7 g Sugar: 2 g Fiber: 0 g Protein: 2 g Sodium: 357 g Cholesterol: 31 mg Serving size: 1/3 cup Calories: 143 Fat: 12 g Saturated fat: 7 g Carbohydrates: 7 g Sugar: 2 g Fiber: 0 g Protein: 2 g Sodium: 357 g Cholesterol: 31 mg