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Creamy Brown Butter Sage Turkey Gravy

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A rich, velvety gravy made with browned butter, dried sage, and heavy cream. This recipe transforms simple pan drippings into a luxurious, nutty, and savory side dish perfect for holidays.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 4 cups chicken or turkey stock (low-sodium)
  • 1–2 tablespoons dried sage leaves, crushed
  • 1/2 cup heavy cream
  • 2 tablespoons pan drippings (optional)
  • Salt and black pepper to taste

Instructions

  1. Warm the stock gently on the stove or in the microwave until hot.
  2. Melt the butter in a medium heavy-bottomed saucepan over medium heat.
  3. Cook the butter, swirling occasionally, until it foams, subsides, and forms brown specks with a nutty aroma (3-5 minutes). Remove from heat immediately.
  4. Whisk in the flour vigorously to form a roux. Cook for 1-2 minutes until light golden and toasted.
  5. Stir in the crushed dried sage leaves.
  6. Slowly whisk in the warm stock, about 1 cup at a time, to prevent lumps.
  7. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until thickened to the consistency of heavy cream.
  8. Stir in the heavy cream and heat through for 30-60 seconds without boiling.
  9. Add pan drippings if using, and season with salt and pepper to taste.

Notes

Ensure stock is warm before adding to prevent the roux from seizing. Brown butter carefully as it can burn quickly; trust your nose for the nutty aroma. For a gluten-free version, substitute flour with a 1:1 gluten-free blend or arrowroot powder. For dairy-free, use olive oil and coconut cream.

Nutrition

Keywords: brown butter gravy, sage gravy, turkey gravy, holiday sides, creamy gravy, easy gravy, Thanksgiving gravy

Find it online: https://sparklespoon.com/creamy-brown-butter-sage-turkey-gravy-easy-holiday-side/