Caramelized Onion and Sage Gravy

posted by RisaG 12-03-99 7:01 PM

* Exported from MasterCook *
Caramelized Onion and Sage Gravy
Recipe By : Bon Appetit, November 1999, p. 190
Serving Size : 12 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb. onions -- sliced
3 tbsp. vegetable oil
sage leaves (place in turkey)
1 cup chicken or turkey broth -- or -- more
6 tbsp. all purpose flour
3/4 cup dry white wine
pinch ground nutmeg


Position rack in bottom third of oven and preheat to 425F.

Toss onions and 2 tbsp. oil in large roasting pan. Roast until onions are golden brown, stirring every 15 minutes, about 1 hour.

Roast turkey atop onions in pan. Add neck, heart and gizzard pieces to pan. Roast turkey. Pour 1 cup broth into pan. Cook turkey. When finished, remove neck and giblet pieces from pan after roasting turkey; discard.

Pour onion mixture into large glass measuring cup; spoon off fat, reserving 2 tbsp. Add more chicken broth to onion mixture if necessary to measure 5 cups.

Heat reserved 2 tbsp. fat in large saucepan over medium-high heat. Add chopped sage; stir 30 seconds. Add flour; whisk until beginning to color, about 3 minutes (mixture will be dry and crumbly). Gradually whisk in onion mixture, wine and nutmeg. Simmer until gravy thickens to desired consistency, whisking frequently, about 5 minutes; season with salt and pepper.

Serve gravy with roasted turkey.

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