Make-Ahead Maple & Sage Gravy Recipe
Make-Ahead Maple & Sage Gravy Recipe photo by Taste of Home
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Make-Ahead Maple & Sage Gravy Recipe

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Save those turkey wings! Then use this richly flavored stock in my pour-it-on-everything herbed gravy. —Angela Lively, Conroe, Texas
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES:14 servings
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES: 14 servings


  • 2 turkey wings, halved, or 1-1/2 pounds chicken wings
  • 1 small onion, quartered
  • 1/4 cup fresh sage leaves plus 1 tablespoon minced fresh sage, divided
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 4 cups water
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 2 tablespoons maple syrup

Nutritional Facts

1/4 cup: 89 calories, 7g fat (4g saturated fat), 17mg cholesterol, 216mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 1g protein.


  1. Preheat oven to 450°. In a 15x10-in. pan coated with cooking spray, bake wings, uncovered, until dark golden brown, about 1 hour.
  2. Transfer wings to a stockpot; add onion, sage leaves, broth and water. Slowly bring to a boil over low heat; gently simmer, partially covered, 1-1/2 hours.
  3. Strain broth, discarding solids. Measure broth and simmer until reduced to 5 cups. If using immediately, skim fat. Or cool, then refrigerate 8 hours or overnight; remove fat before using.
  4. In a Dutch oven, melt butter over medium-low heat. Add flour and cook, stirring frequently, until dark golden brown, 10-12 minutes. Carefully stir in 4 cups cool broth. Bring to a boil; reduce heat and simmer, stirring constantly, 10 minutes. Stir in maple syrup and sage; add enough remaining broth to achieve desired consistency. Yield: 3.5 cups.
Originally published as Make-Ahead Maple & Sage Gravy in Taste of Home November 2016, p56

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Summy User ID: 1386846 257165
Reviewed Nov. 23, 2016

"This is so good. I made mine with two smoked turkey legs instead of wings. The only problem I had is that it wasn't "sage-y" enough. I think my fresh sage was kind of bland, so I added a tablespoon of rubbed sage, and then it was so good that I couldn't stop tasting it. I finally had to force myself to put it into a container and freeze it so that there would still be some for Thanksgiving! :)"

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