Dad's Gravy

·         4 cups turkey broth

·         1 cup white wine

·         ¼ cup turkey fat

·         1 finely chopped onion

·         ¼ cup flour

·         Salt and Pepper

Finely chop onion.  Skim fat from the turkey juice and reserve ½ cup fat.  On top of stove deglaze pan (that turkey was cooked over) with vine over moderately high heat, scraping up brown bits, and boil mixture until reduced to about ½ cup.  Add 4 cups stock and bring to a simmer.  Pour wine mixture through a sieve into a saucepan.  In a large, heavy skillet sauté onion in ¼ cup reserved fat over moderately high heat, stirring frequently, until browned, about 15 minutes.  Stir in flour and cook over moderately low heat, whisking, 3 minutes.   Bring wine mixture to a simmer, whisking occasionally, 10 minutes.  Whisk in additional stock to thin gravy to desired consistency.  Season gravy with salt and pepper and transfer to a heated sauce boat.