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Thanksgiving Turkey Gravy Recipe with Port Wine and Cognac_ Chef Jean-Pierre

An Amazing Thanksgiving Gravy Recipe Made With Black Cherries!

Hello there friends, today I am going to share with you a different kind of Thanksgiving Turkey Gravy. It has a beautiful Mahogany color filled with Black Cherry and of course sage flavors.
If you have made my last two Gravys I recommend trying this one next. It is a little out there, and includes a touch of Port Wine and Cognac, but not too far from the originals. Absolutely delicious!
4.63 from 16 votes

Video

Ingredients
  

Roast the Bones:

  • 1 tablespoon Extra Virgin Olive Oil, The Chef used his Butter Olive Oil
  • 6 Turkey necks and giblets, legs, wings or turkey part
  • 1 or 2 large Onions roughly chopped

For the Gravy:

  • 1 tablespoon Butter Olive Oil
  • 1 large Onion minced
  • 2 or 3 Shallots chopped into 4 to 5 pieces
  • 8 to 10 Garlic Cloves not chopped
  • ¼ cup Sage finely chopped
  • 2 tablespoons Thyme finely chopped
  • ¾ cup Ruby Port Wine (optional)
  • ¼ cup Soy Sauce
  • 1 cup Black Pitted Cherries in sweet syrup
  • Flour to thicken or a cooked Roux if you have it
  • 2 ounces Cognac (optional)
  • Cornstarch diluted in water if needed at the end
  • 2 to 3 ounces Sweet Butter (optional)

Instructions
 

Preheat Oven to 450°F / 230°C

    Roast the Bones:

    • In a large frying pan or a roasting pan on the stove heat the olive oil, when hot add the turkey parts and cook until very nice and golden brown.
    • Transfer to the preheated oven and bake for 30 to 45 minutes or until all ingredients are Dark golden brown.

    Make the Gravy:

    • In a reduction pan or a sauce pan, heat the olive oil and when hot, add the onion and when hot add the onion and cook until dark golden brown.  Add the shallots and caramelize them as well.  Add the garlic, fresh herbs, Port wine, golden brown turkey part and enough stock to cover.  Adjust your seasoning with salt pepper.  Add enough Flour to thicken the gravy but not too thick right for now you can always thicken it at the end with corn starch if needed.
    • Remember, to give a little time for the flour to thicken. 
    • Adjust the heat to a very low heat and cook for 1 hour making sure you check every 15/20 minutes to avoid anything to attach at the bottom.
    • Remove all solids with a large mesh strainer first and then strain the gravy into a fine mesh strainer. Add the cherries, Cognac and a adjust seasoning with salt and pepper.
    • Add some butter at end when ready to serve if you like.
    Like this recipe?Please share it with your family and friends!
    Chef Jean-Pierre

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