Servings: 8
Roasting pan with turkey drippings, giblets 
Dry white wine 
1 cup
All-purpose flour 
1/2 cup
to taste
Ground black pepper 
to taste
2 cups
Low-sodium chicken broth 
2 (14.5-oz) cans
1/4 cup
Heavy cream 
1/4 cup
Bourbon Gravy
5 m
40 m
Ready in:
45 m
  1. Chop giblets. Return to the pan. Place the pan on the stove across 2 burners. Bring to a boil over medium-high. Keep cooking for 8 minutes, or until syrupy. 
  2. Add dry white wine to the pan. Stirring, cook for 8 minutes, or until syrupy.
  3. Add all-purpose flour. Cook for 1 minute, until incorporated. Gradually add chicken broth. Gradually add water. Bring to a simmer. Keep cooking for 5 minutes, until reaches the desired thickness.
  4. Add bourbon. Cook for about 2 minutes. Remove from heat. Add heavy cream. Pour through a fine-mesh sieve. Discard solids. Season the bourbon gravy with salt and ground black pepper to taste. Serve and enjoy!