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Shallot Turkey Gravy


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Rate this recipe 4.6/5 (11 Votes)


  • Golden Turkey Stock (see other recipe)
  • 1 sage sprig
  • Turkey drippings
  • 1/4 cup flour
  • 1 TBS olive oil or butter
  • 1 cup sliced shallots
  • 1/4 tsp salt
  • 1 TBS chopped sage
  • 1/4 tsp pepper


Servings 12
Adapted from


Step 1

1. Make Golden Turkey stock ahead of time, but substitute parsley, bay leaves, and thyme with sage sprig.

2. Place a zip-top plastic bag inside a 2-cup glass measure. Pour turkey drippings into bag; let stand 10 minutes (fat will rise to top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening.

3. Place Golden Turkey Stock in a small bowl. Add enough drippings to measure 4 cups. Discard remaining drippings. Add flour to drippings mixture; stir well with a whisk.

4. Heat oil in a medium saucepan over medium heat. Add shallots to pan; cook 5 minutes or until lightly browned. Stir in stock mixture and salt; bring to a boil. Cook 2 minutes or until thickened, stirring constantly. Stir in chopped sage and pepper.

Makes 12 servings (serving size = 1/4 cup gravy)


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