Christine Hanna-- award-winning winemaker, mother, and consummate hostess--epitomizes the regions laid-back approach to wine and food. Hanna shares her wine expertise and entertaining savvy with 100 recipes, and 75 color photographs capture her tabletops overflowing with local ingredients and products.
In her book, The Winemaker Cooks, wine appears often in Christine Hanna’s great, wine country-centric recipes. Here, she offers her take on gravy with wine to really punch up the savory flavors. Use with roasted turkey, turkey breast, or chicken.
- Reserved giblets
- 6 Cup water
- 2 Celery stalks, chopped
- 1 Onion, coarsely chopped, plus 1 1/2 cups finely chopped onions
- 1 Carrot, peeled and chopped
- Reserved roasting pan/tray, drippings, and fat from roasted turkey or chicken
- 1 Cup (240 ml) Chardonnay wine
- 4 Tablespoon unsalted butter
- 1/4 Cup Wondra flour
- Salt and freshly ground pepper
In a medium saucepan, combine the giblets, water, celery, the coarsely chopped onion and the carrot. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 2 hours or so, skimming the surface occasionally. Remove from heat and strain. You should have 2 cups turkey stock.
In a medium saucepan, bring the turkey stock to a low simmer. Place the roasting pan over two burners on the stovetop. Over mediumhigh heat, add the Chardonnay and turkey stock to the pan and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the liquid by half. Pour through a fine-mesh sieve into a glass measure or pitcher and set aside.
In the roasting pan, melt the butter with the reserved turkey fat over medium heat and cook the finely chopped onions for 15 minutes, stirring occasionally, until lightly browned. Sprinkle the flour into the pan and whisk in salt and pepper to taste. Cook, whisking constantly, for 2 minutes. Add the hot stock and cook, whisking occasionally, for 5 minutes, or until thickened.