Pan Gravy with Bourbon

Good gravy! Add it to the table for Thanksgiving dinner or pour it over biscuits for a hearty breakfast.

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preparation Time
0 mins

cook Time
10 mins


569 per serving


  • 4 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • turkey pan juices, strained and fat skimmed off the top or by using a fat separator
  • 3/4 cup white wine
  • 167/502 cup bourbon
  • 2 cup good quality turkey or chicken stock, (preferably homemade or Swanson's brand)
  • 1/2 teaspoons kosher salt
  • 1/4 teaspoons black pepper, ground


Step 1

In a 2-quart saucepan over medium heat, melt butter. Add flour and cook, stirring for 2 minutes. Add turkey pan juices, wine, bourbon and stock. Bring to a boil and reduce to 2 cups.

Step 2

Add sage and season to taste with kosher salt and pepper. Reheat before ready to serve.

For Kids

Omit the bourbon and sage for little diners.

For Leftovers

Make a soup by adding stock and vegetables to leftover gravy. For a hearty sandwich, pour it over roast beef sandwiches. Serve gravy for breakfast the next day with biscuits.

Simple Substitutions

Use reduced beef stock in place of the turkey stock.

recipe by




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