Turkey Gravy

Turkey Gravy


Turkey Drumstick Gravy:

  • 2 turkey drumsticks cooked

  • 6 cups cold water

  • 1 large onion quartered

  • 3/4 stick (6 tablespoons) butter

  • 1/2 cup quick-mixing flour

  • salt and black pepper

  • Chopped crisp-cooked bacon

Pink Peppercorn Gravy: 

  • 2 1/4 cups chicken broth

  • 1/4 cup Hennessy® V.S Cognac

  • 1 packet (1.6 ounce) garlic and herb sauce mix

  • 1 packet (0.87 ounce) turkey or brown gravy mix

  • 2 tablespoons butter

  • 2 teaspoons pink peppercorns

  • Fresh thyme sprigs

Lemon-Chive Gravy:

  • 1 jar (12-ounce) turkey,chicken, brown, or mushroom gravy

  • 2 tablespoons butter

  • 2 tablespoons lemon juice

  • 1 tablespoon chopped fresh chives

  • 1 tablespoon dry sherry

  • salt and black pepper


  1. In a large saucepan, combine drumsticks, cold water, and quartered onion. Bring to a boil over medium high heat; reduce heat. Simmer, uncovered, for about 1 hour. Pour stock through fine-mesh strainer; discard drumsticks and onion. In a medium saucepan, melt butter over medium heat.

  2. When butter has melted, whisk in flour to form a roux. Cook roux for 1 minute, stirring constantly. Slowly whisk in stock. Bring to a boil; reduce heat. Simmer uncovered, about 5 minutes or till gravy thickens. Season with salt and pepper to taste. Garnish with bacon.

  3. In a medium saucepan, whisk together chicken broth, cognac, dry sauce mix, and dry gravy mix; stir in butter and peppercorns. Bring to a boil over medium heat, stirring constantly. Reduce heat. Simmer uncovered about 3 minutes or until thickened. Garnish with pink peppercorns and fresh thyme.

  4. In a medium saucepan, combine gravy, butter, lemon juice, chives, and sherry. Cook over medium heat just until simmering. Season to taste with salt and pepper. Garnish with chives.

Cranberry Relish

Cranberry Relish

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Baby Potato Bites