Turkey Gravy

Serve this delicate yet deeply flavorful gravy warm over sliced turkey, mashed potatoes — and all kinds of Thanksgiving leftovers.


Makes 2 cups


  • 1 shallot, minced
  • 1 tbs. butter
  • 1/4 tsp. dried rubbed sage
  • 1/4 tsp. dried rosemary leaves, crushed
  • 1 tbs. potato starch
  • 2 cups turkey stock and pan drippings
  • 1/4 cup apple cider or cold water
  • Salt and pepper to taste
  • Fresh sage and rosemary (if desired, to garnish)


  1. In a small saucepan, sauté minced shallot in butter over low heat until caramelized, or light golden brown.
  2. Add dried sage and rosemary and sauté one minute. Mix in potato starch, then set aside.
  3. In a medium saucepan, combine stock and cider, and bring to a simmer. Stir the potato starch mixture into the simmering stock and stir until gravy is thickened.
  4. Season with salt and pepper according to taste. Garnish with fresh sage and rosemary.

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