You will be the new gravy go-to guy at every holiday gathering from now on with this delicious garlic, sage and white wine infused gravy! This gravy is gluten free, and dairy free friendly if you are balancing a big holiday meal for those with food sensitivities. Everyone should be free to enjoy the holidays to the max!
Dish Count :: 1 saucepan, 1 small dish, whisk
We celebrated Friendsgiving over the weekend, and it really does get me in the spirit. There have been so many changes over the year, and I am so thankful for my friends that have been such a huge supporter of Ben and I as we moved into our first home, helped us through our pregnancy, and welcomed Emmett into the world, surrounding us with the best support, and always being available through Marco Polo when I needed to vent and cry and be held together at 3 am feedings.
And as we all move on with this new path in our lives, it makes it even more special to get together for the holidays with our little families and share these new traditions with our kids.
Because woah, there are a lot of firsts happening and you can bet I am a hormonal mess about every single one of them! I mean I just cried at the latest Bridget Jones’ movie when she had her baby! Clearly I’m not out of the Estrogen Forest yet…
For the holidays, my family’s tradition was always to do something a little different. Whether at Thanksgiving or Christmas, we changed things up, from paella one year, to grilled pizzas, and even making a figgy pudding another year! But you don’t always have to go to extremes, and even little changes can have a big impact on your celebration. This year, I made this roasted garlic sage and white wine gravy, using the drippings of my Heirloom turkey from the Diestel Family Turkey Ranch. I had always wanted to try an Heirloom turkey, channeling our celebration the year we had an “authentic” first Thanksgiving. With their Organic American Heirloom Collection, Diestel is preserving rare breeds of turkeys that date back to the 1920s. These old-fashioned turkeys are a mix of Auburn, Black, and American Bronze turkeys and a part of the Diestel family history. They’re USDA Certified Organic, Non-GMO Project Verified, and slow grown in Northern California where the deep well water and fresh mountain air complements the bird’s vegetarian diet of certified organic grains. These premium grains, which are milled daily on the ranch, are also 100% free of GMOs, animal by-products, antibiotics, growth enhancers and hormones.
Along with these Heirloom birds, Diestel also carries a wide variety of other turkey choices to suit whatever type of bird you want to place at the center of your table. Diestel’s turkeys can be purchased online at store.diestelturkey.com and at select independent, natural, upscale, and conventional food stores across the country. Visit the Diestel store locator for more info and connect with @DiestelTurkey on Facebook and Twitter.
In addition to their holiday birds, Diestel offers a variety of year-round turkey products, like turkey burgers and Non-GMO Project Verified deli slices! Click HERE for more info.
To keep things sassy I also made a compound butter to go under the skin of the bird and make it extra crispy. With Italian seasoning, sage, paprika, and garlic mixed in, the same ingredients I used in the bird, I used in the gray to keep the flavors consistent and delicious. Everything married up beautifully and I couldn’t wait to dig in! I know you won’t either.
Roasted Garlic and Sage White Wine Gravy
- 4 Tbsp Butter, softened (or ghee for a dairy free version)
- 4 Tbsp Cornstarch
- 2 cups Drippings from roasted Diestel American Heirloom Turkey, separated from the fat
- 1 1/2 cups Low Sodium Chicken Broth
- 1/2 cup White Wine, I used Chardonnay
- 1/2 tsp Ground Pepper
- 2 Tbsp Roasted Garlic, pureed
- 1/4 tsp Paprika
- 1/2 tsp Italian Seasoning
- 3 tsp Minced Sage, fresh preferably
In a small bowl, whisk together butter and cornstarch until smooth. Set aside.
In a large saucepan, whisk together the turkey drippings, chicken broth, wine, and all remaining spices. Stir together and bring to a heavy simmer over medium high heat.
One tablespoon at a time, whisk in the butter/cornstarch mixture until it is completely incorporated into the sauce. Bring the gravy to a heavy simmer in between additions so that you can monitor the gravy for thickness. Once you have whisked the butter/cornstarch into the gravy, allow the gravy to thicken and remove from heat to serve along side your Diestel turkey.
*This post is sponsored by Diestel Family Turkey. All opinions are my own.*