Cooking Directions

• To make the gravy base, heat the butter in a 3-quart saucepan over medium heat.  Add the onion and garlic and cook for 25 minutes or until the onion is deep brown and caramelized, stirring often.  Add the flour and cook and stir for 1 minute.
• Add the sage, brandy and 4 cups stock and heat to a boil.  Reduce the heat to low.  Cook for 20 minutes, stirring occasionally.  Remove the saucepan from the heat and let cool for 1 hour.  Using a sieve, strain the stock mixture and discard the solids.  Reserve the gravy base, covered and refrigerated, for up to 1 week (or frozen for up to 2 months).
• To make the gravy, remove the turkey from the roasting pan after roasting as directed on package.  Pour off all the drippings, reserving 1/3 cup.  Add the remaining 1/2 cup stock to the roasting pan and heat over medium heat to a boil, stirring to scrape up the browned bits from the bottom of the pan.  Whisk in the reserved drippings and gravy base and cook for 5 minutes or until the gravy is smooth and thickened.  Season to taste.

Ingredients

• 6 tablespoons butter
• 1 extra large red onion, cut in half and sliced (about 5 cups)
• 4 cloves garlic, peeled and cut in half
• 6 tablespoons all-purpose flour
• 10 fresh sage leaves
• 2 tablespoons brandy or cognac
• 4 cups Swanson® Chicken Stock (for the gravy base)
• 0.333 cup turkey pan drippings (this is needed to finish the gravy- all other ingredients are for the make-ahead base)
• 0.5 cup Swanson® Chicken Stock (to finish the gravy)