![Turkey Gravy](https://cdn.statically.io/img/www.foodandwine.com/thmb/QTQkIrRID4lEzdNZjANTITSphz8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/turkey-gravy-XL-RECIPE1116-c8d496cfd5194f3d9b4040bb5da2f6ab.jpg)
Ingredients
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3 quarts Turkey Stock
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2 cups dry red wine
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2 shallots (coarsely chopped)
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1 stick unsalted butter
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½ cup all-purpose flour
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¼ cup reserved turkey pan drippings
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1 teaspoon Asian fish sauce (plus more for seasoning)
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¼ teaspoon Worcestershire sauce (plus more for seasoning)
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Kosher salt
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Pepper
Directions
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In a large saucepan, combine the turkey stock, wine and shallots and bring to a simmer. Cook over moderate heat, stirring occasionally, until reduced by half, about 45 minutes. Strain the stock into a large bowl. Wipe out the saucepan.
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Melt the butter in the saucepan. Add the flour and cook over moderate heat, whisking frequently, until deep golden, 4 to 5 minutes. Whisk in the strained stock and the reserved turkey pan drippings and bring to a simmer. Cook over moderately high heat, whisking occasionally, until the gravy is thickened, about 5 minutes. Stir in the 1 teaspoon of fish sauce and 1/4 teaspoon of Worcestershire sauce and season with salt and pepper. Add more fish sauce and Worcestershire sauce to taste. Serve hot.
Make Ahead
The gravy can be refrigerated for 3 days or frozen for up to 1 month.