- 2 tablespoons extra-virgin olive oil
- 1/4 pound thick-cut bacon, finely chopped
- 1 cup minced shallots (2 large)
- 1 large thyme sprig
- Kosher salt
- 1/3 cup all-purpose flour
- 1/2 cup dry white wine
- 4 cups turkey or chicken stock
- 1/4 teaspoon sweet paprika
- 2 tablespoons unsalted butter
In a large skillet, heat the olive oil. Add the bacon, shallots, thyme and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the shallots are browned and the bacon is nearly crisp, about 10 minutes.
Sift the flour into the skillet and stir it in until completely absorbed. Stir in the wine and cook until thick, 1 minute. Gradually stir in the stock, then stir in the paprika and bring to a boil. Simmer the gravy over moderate heat, stirring occasionally, until no floury taste remains and the gravy is reduced to 3 1/2 cups, 10 minutes. Discard the thyme sprig. Remove from the heat and stir in the butter. Season the gravy generously with salt and pepper and serve hot.
MAKE AHEAD The gravy can be refrigerated for 3 days. Reheat gently; stir in a few tablespoons of water if the gravy is too thick.
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