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Make-Ahead Maple & Sage Gravy

Save those turkey wings! Then use this richly flavored stock in my pour-it-on-everything herbed gravy. —Angela Lively, Conroe, Texas
  • Total Time
    Prep: 15 min. Cook: 3 hours
  • Makes
    3-1/2 cups

Ingredients

  • 2 turkey wings, halved, or 1-1/2 pounds chicken wings
  • 1 small onion, quartered
  • 1/4 cup fresh sage leaves plus 1 tablespoon minced fresh sage, divided
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 4 cups water
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 2 tablespoons maple syrup

Directions

  • Preheat oven to 450°. In a 15x10x1-in. pan coated with cooking spray, bake wings, uncovered, until dark golden brown, about 1 hour.
  • Transfer wings to a stockpot; add onion, sage leaves, broth and water. Slowly bring to a boil over low heat; gently simmer, partially covered, 1-1/2 hours.
  • Strain broth, discarding solids. Measure broth and simmer until reduced to 5 cups. If using immediately, skim fat. Or cool, then refrigerate 8 hours or overnight; remove fat before using.
  • In a Dutch oven, melt butter over medium-low heat. Add flour and cook, stirring frequently, until dark golden brown, 10-12 minutes. Carefully stir in 4 cups broth. Bring to a boil; reduce heat and simmer, stirring constantly, 10 minutes. Stir in maple syrup and minced sage; add enough remaining broth to reach desired consistency.

Test Kitchen Tips
  • Turkey wings are the star in this make ahead Thanksgiving recipe, which pairs well with other Thanksgiving side dishes and jello salad recipes.
  • Nutrition Facts
    1/4 cup: 89 calories, 7g fat (4g saturated fat), 17mg cholesterol, 216mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 1g protein.

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    Reviews

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    Average Rating:
    • glitterchatter
      Nov 24, 2018

      Because of Summy’s Review, I used two turkey legs, and I also found the gravy quite bland. So disappointed.

    • Summy
      Nov 23, 2016

      This is so good. I made mine with two smoked turkey legs instead of wings. The only problem I had is that it wasn't "sage-y" enough. I think my fresh sage was kind of bland, so I added a tablespoon of rubbed sage, and then it was so good that I couldn't stop tasting it. I finally had to force myself to put it into a container and freeze it so that there would still be some for Thanksgiving! :)