Fine sea salt and freshly ground black peppercorns to taste
Instructions
In a 2 qt. saucepan over medium heat, melt butter, add flour and cook, stirring for 2 minutes. Add turkey pan juices, wine, bourbon, and stock. Bring to a boil adn reduce to about 2 cups. Add sage and season to taste with salt and pepper.
Reheat before you serve. (Make it ahead- up to one hour in advance.)
Thanksgiving at the Kings' house, family and friends visiting in the kitchen, delicious smell from roasting turkeys, vegetables simmering on the stove, potatoes warmed and ready to be served, and Ken stirring this tasty gravey, Thanksgiving memories.
Originally Submitted
8/22/2011
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