Ingredients Condiments Dipping Sauces Turkey Gravy 5.0 (2) 2 Reviews Anthony Bourdain makes his easy and delicious gravy ahead of time, so there’s no fussing when you have guests at the table. Slideshow: More Thanksgiving Recipes By Anthony Bourdain Updated on November 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Bobby Fisher Active Time: 15 mins Total Time: 1 hrs Yield: 6 cups Ingredients 3 quarts Turkey Stock 2 cups dry red wine 2 shallots (coarsely chopped) 1 stick unsalted butter ½ cup all-purpose flour ¼ cup reserved turkey pan drippings 1 teaspoon Asian fish sauce (plus more for seasoning) ¼ teaspoon Worcestershire sauce (plus more for seasoning) Kosher salt Pepper Directions 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. Make Ahead The gravy can be refrigerated for 3 days or frozen for up to 1 month. Rate it Print