Cognac Turkey Gravey

Name: Cognac Turkey Gravey
Ingredients: 1/4 pound (1 stick) unsalted butter; 1 1/2 cups chopped yellow onion (2 onions); 1/4 cup flour; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Defatted turkey drippings plus chicken stock to make 2 cups, heated; 1 tablespoon Cognac or brandy; 1 tablespoon white wine, optional; 1 tablespoon heavy cream, optional

9 ingredients

1 steps

Ingredients

1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine, optional
1 tablespoon heavy cream, optional

Directions

1

{"0":"In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.","2":"Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve."}