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Little Italy Gravy


  • 5 tablespoons butter
  • Cracked black pepper
  • 4 tablespoons flour
  • 1 palmful granulated garlic
  • 1/2 cup red wine
  • 4 cups turkey stock (32 ounces)
  • A handful of fresh herbs, such as basil and parsley


Melt the butter in a pan over medium heat. Whisk in the pepper and flour. Add the garlic and red wine and let it cook out, about 1 minute. Whisk in the stock. Raise the heat a bit and thicken the gravy to lightly coat a spoon. Mix in the fresh herbs to finish.

Rachael Ray