The Yummiest Gravy in the World

Dinner, Thanksgiving | November 7, 2011 | By

This is the gravy featured in my Turkey Milanese. It is also my favorite part of Thanksgiving. I am “that” person, who smothers everything with gravy and then sops it up with my mother-in-law’s incredible Sally Lunn rolls.

I promise this is the BEST GRAVY (HANDS DOWN) ever made on the planet. Trust me. I’ve done the research and the taste testing and there in nothing better than this gravy. Hence its name. WOW your entire family, this Thanksgiving, with this recipe!

Hubby’s Note: Um…yeah. I’m gonna go ahead and agree with the wife on this one. This gravy is ridonculous. This gravy is good on everything. And I do mean everything (wink, wink, nod, nod). I highly recommend making paninis with the leftover turkey after thanksgiving (if you know me you know that everything tastes better in panini form; I’ve even been known to add yams and dressing) and using this gravy as a dip. Calorically, it is an absolute disaster. But taste-tically, (not to be confused with testiclely) this gravy is a masterpiece.

1 stick unsalted butter
1 1/2 cups chopped yellow onion
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Defatted turkey drippings or chicken stock to make 2 cups, heated (see below)
1 tablespoon Cognac or Brandy or Scotch (whatever good stuff you’ve got lying around)
1 tablespoon white wine
1 tablespoon heavy cream, optional

Before I start on the directions of this recipe…I have to tell you from my own mistakes…. If you like to salt your turkey – your defatted turkey drippings will be way to salty for this recipe. So, I suggest you bust out two cups of chicken stock or Better than Bouillon (whatever you have in the house) instead. Now for the directions:
In a large saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Take your time with this part. It really makes the gravy amazing.
Sprinkle the flour into the pan and then whisk it 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 that sounds yummy. Season, to taste, and serve.


  1. Leave a Reply

    Crystal Gesell Ahlemann
    November 13, 2011

    Would this be equally yummy without the brandy/cognac/scotch? We are not hard liquor drinkers, and I would hate to buy a whole bottle just for this.

    • Leave a Reply

      November 13, 2011

      absolutely! just omit that ingredient. I promise its still the best gravy. 😉

  2. Leave a Reply

    Amy Menke
    November 17, 2011

    Jess, is this really onion-y flavored? We love onions, but Sammy does not. I want to try your gravy, but I don’t want Sammers to dislike it. let me know please!! Looks amazing!

  3. Leave a Reply

    November 19, 2011

    Can I make this the day before the feast (using broth instead of drippings)? Any special instructions?

    • Leave a Reply

      November 20, 2011

      Absolutely! No need to change anything. Just make it and refrigerate or freeze!

  1. Mommy Bistro » Blog Archive » Turkey Birds Nests - [...] or make my gravy recipe and let them dip their bites into the gravy. You can find my gravy…

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