Active Time
N/A
Total Time
30 MIN
Yield
Serves : 3 1/2 cups
© John Kernick

How to Make It

Step 1    

In a large skillet, heat the olive oil. Add the bacon, shallots, thyme and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the shallots are browned and the bacon is nearly crisp, about 10 minutes.

Step 2    

Sift the flour into the skillet and stir it in until completely absorbed. Stir in the wine and cook until thick, 1 minute. Gradually stir in the stock, then stir in the paprika and bring to a boil. Simmer the gravy over moderate heat, stirring occasionally, until no floury taste remains and the gravy is reduced to 3 1/2 cups, 10 minutes. Discard the thyme sprig. Remove from the heat and stir in the butter. Season the gravy generously with salt and pepper and serve hot.

Make Ahead

The gravy can be refrigerated for 3 days. Reheat gently; stir in a few tablespoons of water if the gravy is too thick.

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Aggregate Rating value: 5

Review Count: 4765

Worst Rating: 0

Best Rating: 5

Author Name: LTChef

Review Body: Fantastic recipe.  I brine and spatchcock my turkey, so making gravy with drippings is a challenge.  This recipe solves my problem and tastes awesome.  I strained the final product to make it smooth.  Everyone raved about the flavor of the gravy.  This is my go-to for poultry gravy.  I used turkey stock I made with the giblets and backbone.  

Review Rating:

Date Published: 2016-11-18

Author Name: Keisha Padala

Review Body: I made it its nice and rich. Everyone loved it.

Review Rating: 5

Date Published: 2017-01-17