Maple Sage Gravy

Course: Side Dish
Cuisine: American
Keyword: gravy, thanksgiving, turkey
Prep Time: 10 minutes
Cook Time: 21 minutes
Servings: 16
Calories: 92kcal
This easy, no-lump gravy is tangy and lightly sweet with fresh sage infused in the broth and sprinkled into the finished sauce. Can be made a day or two ahead of time (and if you want to add turkey drippings while you're reheating, that would be awesome).
Print Recipe


  • 4 cups chicken or turkey stock (or store-bought low sodium chicken broth)
  • turkey neck, giblets, heart (not liver) optional
  • 1 teaspoon whole peppercorns
  • 6 sage leaves
  • 1 medium onion, sliced
  • 1 stalk celery diced
  • 6 tablespoons unsalted butter
  • 2/3 cup + 1 tablespoon Wondra flour (or all purpose flour)
  • 1 teaspoon kosher salt
  • 1 tablespoon apple cider vinegar
  • 1 1/2 tablespoons maple syrup
  • 1 1/2 teaspoons finely chopped sage
  • 1/4 teaspoon finely ground black pepper
  • 1/2 teaspoon browning sauce (Gravy Master) optional


  • In a large saucepan combine the stock, turkey parts (if using), peppercorns, 6 sage leaves, sliced onion and chopped celery. Heat to just below boiling, place the lid 3/4 on the pan (so that steam may escape) and reduce heat to a low simmer. Simmer stock for 20 minutes.
  • Remove the turkey neck with a pair of tongs. Place a fine mesh sieve over a large bowl or 1 quart measuring cup and pour the broth through the strainer. Press down on the solids with the back of a wooden spoon to release as much of the liquid as possible. Discard solids.
  • Add the butter to the pan and melt it over medium high heat. Whisk in the flour until a thick paste forms and the mixture is bubbly. Add the salt to the flour mixture and whisk to combine.
  • Slowly add the strained broth, whisking constantly until mixture is smooth and velvety. Heat to a boil, stirring and scraping the sides of the pan constantly. Cook for one minute until mixture thickens and remove from heat.
  • Stir in the apple cider vinegar, maple syrup, chopped sage, fresh pepper and browning sauce. Taste for seasoning and adjust to your tastes. This gravy can be made a day or two ahead of time and reheated just before serving.


  • You can reheat the gravy in the microwave or on the stovetop.


  • If you've made the gravy ahead of time and want to augment it with pan juices and fond from your turkey or chicken, here's how to do it:
  • Remove the turkey from the roasting pan and set aside to rest. Place the roasting pan on your stovetop so that it covers two burners. Turn the burners on to a medium high heat. Add 1-2 teaspoons of apple cider vinegar to the pan and cook, scraping the bottom of the pan to loosen any fond or stuck-on flavorings. Add the gravy to the roasting pan and stir until heated through. Taste for seasonings and adjust as needed.


Calories: 92kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 164mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg