Ingredients
- 32 oz liquid (drippings and chicken stock)
- 1/8 cup red wine
- 2 tablespoons & 1 teaspoon butter
- 2 tablespoons & 1 teaspoon flour
- 3 teaspoons brown gravy mix
- 3 teaspoons onion gravy mix
- 1/2teaspoon fresh ground black pepper
Method
Make a roux with the butter and flour.
Remove the turkey from the pan, and deglze with the wine.
Seperate the drippings from the oil, then add the drippings to a measuring cup. Top the measuring cup off with enough chicken stock to make 32 ounces of liquid.
Slowly add the liquid to the roux, whisking all the while.
Add the rest of the ingredients and whisk like a mofo. Bring to a boil, then reducing to a simmer. Cook until desired consistency is reached.
