Saturday, November 19, 2016

Best Ever Gravy

Best Ever Gravy is the only recipe you will ever need for gravy! Made with or without turkey or chicken drippings, it is truly a glorious gravy unlike anything you have had before. It is made with 4 ingredients you probably have on hand plus the perfect blend of herbs and spices. It all comes together in just 20 minutes!

You know, it is funny how I get all jazzed up about a recipe and work on it and then for some reason I stop. Some times it is just not quite what you are looking for. So, you come back to it later. That exact thing happened to me about 2 years ago. I was working on a whole bunch of Thanksgiving recipes, including my Perfect Turkey Gravy and one day I just stopped. I kept my notes and went on about Thanksgiving and Christmas and kind of forgot about it.

This year when we partnered with entwine, our favorite wine brand that we had created our most popular and completely viral recipe of all time we knew had some big shoes to fill.

I had been working on my Sunday Sauce recipe (which I will share soon) and while I was finishing that up, one rainy day, Chad and I started talking about Thanksgiving. He said "Oh My God! Do you know what would be great?" "You should put wine in the gravy". Ding, ding, ding... I whipped out my notes from my Perfect Turkey Gravy and got to work.

The first batch was completed and I called him in for a taste test. Needless to say, after devouring 2 bowls of gravy (like it was soup) he ran out to the store in the pouring rain to get mashed potato fixin's and dinner rolls to go with the gravy. HAHA! That is a great gravy recipe when you plan dinner around the gravy. True story!

This gravy is truly the best gravy I have ever had in my life. I don't say that lightly as I am a gravy connoisseur. Mashed potatoes, corn and great gravy is probably my favorite meal of all time. Okay, add a protein in there too just to make everyone feel better.  haha

This is one of the simplest recipes that yields the most spectacular results. It starts with 4 ingredients that you probably have on hand and the perfect combination of my favorite Thanksgiving herbs. Butter, flour, entwine Chardonnay and chicken stock combine with a handful of herbs and spice to create what is truly THE PERFECT TURKEY GRAVY. I even have notes on how to make it with turkey or chicken drippings.

The rosemary and the wine come together to create an ambrosial experience unlike anything you have ever tasted! This Perfect Turkey Gravy is vibrant and creamy. It will be utterly amazing on your table this year. It can be made with or without drippings so it is perfect year round and for every occasion.

Holy heck! I can not get over this gravy. I made this recipe 6 times in 2 days and everyone that tasted it loved it! It is truly glorious. Can someone write me a song about this gravy?

In the time it takes to let the turkey rest you can whip up this divine gravy, or make Thanksgiving easy on yourself and make it the day before with chicken stock and warm it over low heat (on the stove or in a slow cooker) on the day of your dinner.

Best wishes for a fabulous dinner. Be sure to make the gravy. I am bringing my mashed potatoes, favorite stuffing, crockpot creamed corn, and Perfect Turkey Gravy for our holiday dinner. Make them all, you will thank me!


With love from our simple kitchen to yours. 


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Best Ever Gravy

1/2 cup unsalted butter
1/2 cup all-purpose flour
2 teaspoons dried crushed rosemary
1 teaspoon dried sage
1/2 teaspoon ground thyme
1 teaspoon ground black pepper
1-2 teaspoons kosher salt, to taste
4 cups (32 ounces) chicken stock
1 cup entwine Chardonnay

Melt butter in a medium saucepan, over medium-high heat. Once butter is completely melted whisk in flour, herbs, pepper and 1 teaspoon salt. Cook for 2-3 minutes, whisking frequently to cook off the floury taste.

While whisking, pour wine into roux (flour mixture). Continue whisking until mixture bubbles up and becomes a thick consistency, about one minute. While whisking, add chicken stock. Continue whisking until mixture is completely smooth.

Bring gravy to a boil. Whisk occasionally. Boil 10 minutes until gravy is thickened.

Serve and enjoy!

DONNA'S NOTES: If using salted butter, decrease salt by 1/2 teaspoon to start. Salt content in chicken stock varies greatly. Start with 1 teaspoon of salt and add more as necessary. If the gravy doesn't taste quite right, it could need more salt. I use the full 2 teaspoons in my recipe.

Gravy can be made ahead and kept in the refrigerator for up to a week. Reheat over low heat.

If you are sensitive to alcohol, you can substitute white grape juice or chicken stock. But, I highly recommend using entwine Chardonnay.

USING TURKEY DRIPPINGS:  Once the turkey comes out of the oven. Remove the turkey and place it on a platter to rest. Turn stove top to medium high and place pan on burner or two. Once the pan drippings are hot, add a cup of chicken stock (from your ingredient list) reserve the remaining chicken stock for the recipe. Use a wooden spatula to scrape the browned bits from the bottom of the pan.

Pour the pan drippings into a measuring cup and let cool in the refrigerator. In about 20-40 minutes the fat will rise to the top and begin to get hard. Skim the fat off of the top, replace the butter in the recipe with the amount of fat you have in your measuring cup. For example if you have 1/4 cup turkey fat, use that plus 1/4 cup butter for a total of 1/2 cup.

Next use the pan drippings (in the measuring cup) in place of part of the chicken stock. If you have 1 cup of drippings, add that when the chicken stock is called for and also the reserved 3 cups chicken stock so you have a total of 4 cups when adding to the recipe.

For a smoother gravy, strain the drippings before adding to the gravy.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

Disclosure:  This is a sponsored post in partnership with entwine .  All thoughts and opinions are our own. Enjoy responsibly!


  1. Question - can I use fresh rosemary and sage, instead of dried?

    1. You can always substitute "fresh" herbs but just be aware of the stronger taste so add a bit at a time until it's good to you...

    2. Actually, it is opposite of your advice. When herbs are dried, the flavor is concentrated. You need twice as much fresh herbs as dried. Since rosemary is such an assertive flavor, use less to start and then taste.

  2. How do I make this gluten free?

    1. Use corn starch to thicken instead of sure your broth is gluten free too.

    2. Could you use tapioca flour instead of regular?

    3. Garbanzo flour makes awesome gravy!

  3. arrow root or corn starch

  4. use gluten free products ....

  5. I made the gravy this year, using fresh rosemary, sage, and thyme. It really had a fresh and aromatic taste, unlike any gravy I've had before. I thought it was delicious! The flavor of the herbs really came through, especially the thyme, more so than the other herbs. If you don't want the gravy to taste quite so herbal, I would use dried herbs as in the recipe. However, I plan to make it this way FOREVER now. My kids (teens) even liked it; the gravy went fast.


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