Sage Gravy (Or Sauce)

• 14 cup pan drippings from turkey (this amount is an estimate, use what you have)
• 12 cup onion, finely chopped
• 12 cup carrot, finely chopped
• 14 cup celery, finely chopped
• 1 tablespoon sage leaf, fresh, finely chopped
• 13 cup dry white wine
• 12 cup chicken broth
• 1 cup half-and-half
• 12 teaspoon lemon juice
• 12 teaspoon salt
• 12 teaspoon pepper
• 2 tablespoons butter, cold, cut into pieces

1. Add onion and next 3 ingredients to drippings in skillet.
2. Cook over medium heat, stirring constantly, until onion is tender.
3. Add wine; bring to a boil, and cook until liquid is reduced to about 2 tablespoons.
4. Add broth and cook until liquid is reduced by half.
5. Stir in half-and-half.
6. Return to a boil; cook until slightly thickened.
7. Pour mixture through a wire-mesh strainer into a bowl; discard vegetables.
8. Return mixture to skillet.
9. Stir in lemon juice, salt, and pepper.
10. Add butter pieces (1 at a time), stirring with a wire whisk until blended.
11. (If butter is difficult to work into gravy, place skillet over low heat for a few seconds, being careful not to get mixture too hot.
12. ).

turkey, onion, carrot, celery, sage leaf, white wine, chicken broth, lemon juice, salt, pepper, butter

Taken from www.food.com/recipe/sage-gravy-or-sauce-468915 (may not work)