Easy Turkey Gravy with Sage and Black Pepper
No Thanksgiving feast is complete without gravy, and it’s a snap to prepare with our exclusive turkey gravy base. Here we infuse it with plenty of fresh sage for an especially aromatic gravy that will take your turkey and mashed potatoes to the next level. To make getting dinner on the table easier, you can make the gravy up to 2 hours in advance, leaving the sage leaves in the mixture, if you like, for even more sage flavor. Just reheat the gravy gently in a saucepan and garnish it with the fried sage immediately before serving. If you like a thinner gravy, add a bit more milk. For a thicker gravy, let it simmer for a few minutes longer.
Ingredients
- 1 cup (8 fl. oz./250 ml) Classic Turkey Gravy Base
- 1 cup (8 fl. oz./250 ml) whole milk
- 20 fresh sage leaves
- Freshly ground pepper
- 2 Tbs. vegetable oil or avocado oil
Directions
In a small saucepan over low heat, combine the gravy base, milk and 14 of the sage leaves. Whisk until combined. Raise the heat to medium, bring to a gentle simmer and cook until the sage is fragrant and the gravy has thickened slightly, about 5 minutes. Remove the sage leaves and stir in pepper to taste.
In a small fry pan over medium heat, warm the oil. Add the remaining 6 sage leaves and cook until fragrant and slightly crisp, 30 seconds to 1 minute. Using a slotted spoon, transfer the sage leaves to a paper towel-lined plate to drain; reserve the oil.
Transfer the gravy to a warmed gravy boat or small pitcher and garnish with the fried sage leaves. Lightly drizzle with some of the sage-cooking oil, season with more black pepper and serve. Makes about 2 cups (16 fl. oz./500 ml); serves 8.
Williams Sonoma Test Kitchen
