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Cooking With Chef Hermann: Turkey Gravy

Turkey Gravy


  • 3 Qt Turkey Stock
  • 2 C dry red wine
  • 2 Shallots, minced
  • 1/2C (1 stick) Butter
  • ½ C Flour
  • ¼ C reserved turkey pan drippings
  • 1 tsp Asian fish sauce
  • ¼ tsp Worcestershire sauce


Simmer turkey stock in large pot until stock is reduced by half (about 40 minutes), strain and chill.  Melt the butter in a saucepan, add flour and cook flour for 3-5 minutes until slightly browned.  Whisk in the chilled stock until smooth and reduce heat to a simmer.  Add fish sauce and Worcestershire sauce and adjust salt to taste.