About this recipe:This flavourful turkey gravy is embellished with white wine and is super easy to make since it does not require you to make a roux.
1.25L turkey dripping
250ml dry white wine
1 tablespoon dried rosemary
1 tablespoon ground black pepper, or to taste
3 tablespoons cornflour, or as needed
salt to taste
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Method Prep:5min › Cook:25min › Ready in:30min
Strain 1 litre of the turkey dripping (all of the juices and fat from the roasting tin) through a fine mesh sieve into a large saucepan. Set aside 250ml of the dripping in a bowl. (See footnote if you don't have a total of 1.25 litres.)
Stir white wine, rosemary and black pepper into the drippings in the saucepan, and bring to a simmer over medium-low heat. Simmer for about 20 minutes to cook off the alcohol and blend the flavours.
Whisk cornflour into the dripping set aside in the bowl, and whisk the mixture into the saucepan. Allow the gravy to simmer until thickened, about 3 minutes. Stir in salt to taste; strain out any large pieces of rosemary before serving.
If you don't have enough of turkey dripping from the roasting tin, use chicken or turkey stock to bring the total amount to 1.25 litres.