- 3 quarts Turkey Stock
- 2 cups dry red wine
- 2 shallots, coarsely chopped
- 1 stick unsalted butter
- 1/2 cup all-purpose flour
- 1/4 cup reserved turkey pan drippings
- 1 teaspoon Asian fish sauce, plus more for seasoning
- 1/4 teaspoon Worcestershire sauce, plus more for seasoning
- Kosher salt
How to make this recipe
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.
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.
The gravy can be refrigerated for 3 days or frozen for up to 1 month.