Sage and Turkey Gravy

The last Christmas I shared with my ex-husband’s family, I took charge of making dinner for us. His sister had missed out on Thanksgiving due to catching COVID, so Christmas dinner was a Thanksgiving dinner. This turkey and Sage gravy was born from that day and a happy accident of adding more sage than I thought I needed to the gravy itself.

The key ingredient to this gravy is rubbed sage, which is in fact different than a traditional dried herb. The process to make it creates a fluffier texture in the herb itself, and some of that property seemed to transfer to the gravy itself. The best version of this recipe utilizes the drippings from your turkey, but if straining off the liquid from the bottom of your pan sounds like a chore, box stock will work just fine.

Notes:

• Most commercial turkeys come with the neck inside the carcass. You can use this to make a small pot of stock on the back burner while you work on the rest of dinner. This can supplement your gravy if the drippings are not bountiful enough for a gravy. You can also use boxed stock. Most grocery stores are carrying turkey stock specifically during this season.
  
• This gravy comes together quickly at the end of the meal. I recommend waiting as long as you can to make it.