GRAVY: Make ahead gravy

This is a great gravy base to make ahead of time for Thanksgiving or Christmas dinner. You can keep it in the fridge for a couple of days, covered. When you are ready to use it, reheat and add the turkey pan drippings for a tasty, heart-healthy gravy. Use the discarded veggies and turkey or chicken to make a soup later.

• 2 tablespoons olive oil
• 2 (about 1 1/2 pounds) turkey wings, separated at joints (you can also use a sliced chicken breast as you are making this ahead, afterall!)
• 1 large onion, quartered
• 2 carrots, washed, peeled and cut into large chunks
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1/4 cup dry white wine (or apple cider vinegar)
• 2 cups chicken or vegetable broth
• sea salt and freshly ground black pepper to taste
• 3 tbsps all-purpose flour
  
• 1/8 cup low sodium soy sauce
• 1/8 cup red cooking wine
  

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Directions

1. In deep 12-inch skillet, heat oil over medium-high heat until hot. Reduce heat to medium and add turkey wings (or chicken) and cook 10 to 15 minutes or until golden on all sides. Add onion, carrots and garlic. Cook 8 to 10 minutes or until turkey wings and vegetables are browned, stirring frequently.
2. Transfer turkey and vegetables to large bowl.
3. Add white wine (or vinegar) to skillet and stir until browned bits are loosened. Return turkey and vegetables to skillet. Stir in broth and 3 cups water; heat to boiling over high heat. Reduce to medium-low; simmer, uncovered, 45 minutes. Strain into an 8-cup measure or large bowl; Do not discard solids, as they can be used to make a soup base, so refrigerate them, covered for later use.
4. At this point you can put the liquid into a saucepan, cover and store in the fridge for up to 2 days.
5. At serving time, once your turkey is cooked, set the turkey aside to rest. Place roasting pan on top of stove and set heat at medium high. Remove all but 3 tbsps of fat from pan. Using a spatula, scrape browned bits from bottom of pan and mix it into the oil. Add 3 tbsps flour and stir constantly, mixing together the oil and browned bits and cook the flour in. Gradually add the prepared gravy broth and stir constantly as you go--this will ensure no lumps in your gravy! Stir in the soy sauce and the red wine. Stir and allow the alcohol to cook off. Continue to stir and bring to a boil until the gravy thickens somewhat, then reduce heat to low and allow to sit, uncovered until ready to serve. Taste for seasoning and add salt and freshly ground black pepper as needed.