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Zinfandel Gravy

Zinfandel Gravy

Time: 2 hours.

Sunset NOVEMBER 2008

  • Yield: Serves 18 (makes 6 cups)


  • Giblets and neck from a 16- to 18-lb. turkey
  • 2 large onions, quartered
  • 2 large carrots, cut into chunks
  • 1 cup sliced celery
  • 4 1/2 cups reduced-sodium chicken broth, divided
  • 2 3/4 cups Zinfandel, divided


1. In a 5- to 6-qt. pan, combine giblets, neck, onions, carrots, celery, and 1/2 cup broth. Cook, covered, over medium-high heat, 20 minutes. Uncover; cook over high heat, stirring often as liquid evaporates, until giblets and vegetables are browned and browned bits stick to pan, 5 to 8 minutes. Add another 1/2 cup broth and stir to loosen browned bits. Cook and brown, uncovered, as before.

2. Add remaining 3 1/2 cups broth, 2 cups Zinfandel, the orange zest, and pepper to pan. Cover and simmer over low heat for 1 to 1 1/2 hours.

3. Add apple mixture from cavity of Wine-Smoked Turkey; bring to a boil. Lower heat and simmer, covered, 5 minutes.

4. Pour broth mixture through a fine strainer into a bowl. Discard contents of strainer. Measure broth; if needed, add enough turkey pan juices to make 5 1/2 cups. In pan, mix cornstarch with 1/4 cup water and remaining 3/4 cup wine. Stir in broth mixture and cook, stirring, over high heat until boiling, about 5 minutes. Season with salt to taste.

Note: Nutritional analysis is per 1/3-cup serving.

Nutritional Information

Amount per serving
  • Calories: 34
  • Calories from fat: 5%
  • Protein: 1.8g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 6.1g
  • Fiber: 0.0g
  • Sodium: 163mg
  • Cholesterol: 3.8mg

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Zinfandel Gravy Recipe