I search for turkey sauce on google, there are so many different sauces. I decided to get the easy one. As usual, I like to change the ingredients a bit until I get the right taste and consistency. I almost forgot to the picture until its half gone from my sauce jug. Phew!!! The sauce came back to me and I quickly take a shot.

Google: “Sauvignon Blanc, Chardonnay, and Riesling are excellent choices to accompany your turkey dinner. Sauvignon Blanc is a light and citrusy wine that compliments turkey well, as it doesn’t overpower the dish’s flavour. Chardonnay is a more robust white wine featuring notes of vanilla and butter. The secret to this flavorful sauce is the whole bottle of wine that simmers in the roasting pan while the turkey cooks. It adds acidity and brightness to the pan drippings, plus it helps to keep the meat moist while cooking. Any dry white will do, such as pinot grigio or sauvignon blanc.”

“Softer herbs – such as basil, dill and tarragon – tend to go well with white wine, where “hard” herbs like rosemary and thyme generally go with red. Freshly picked herbs are full of flavour, so no matter what cooking style you use, herbs are often the centerpiece of a meal.”

I am glad that I am daring to change the ingredients. My family are pleased that this sauce sure did accompany all the three flavoured turkeys. I am happy that I tried with different ingredients and it turned out perfectly delicious to go with turkey and ham too. Let’s make the sauce!!!

Ingredients

1 small onion, chopped
2 Tbs oil
2 Tbs cranberry sauce (bottle)
250 ml Sauvignon Blanc
3-4 sprigs fresh thyme
2 bay leaves
500 ml chicken stock
300 ml double cream
60 ml orange juice
salt
black pepper

Method

Cook onion gently in oil for about 5 minutes in a pot on low heat. Keep stirring don’t burn it. Next pour in wine, thyme and bay leaves. Bring it to the boil until liquid volume is reduced by 3/4. Next add stock and orange juice boil until reduced by half.

Then add in double cream, cranberry sauce, and boil for further 5 minutes. Season with black pepper. Remove from heat, cool for 10 minutes and strain into a jug. Discard bay leaves. Pour back into pot, add 2-4 Tbs turkey juices, boil for 2 minutes, and season with salt. Using a ladle spoon some sauce into the sauce jug. Serve it on your turkey, and ham. Enjoy!!!!

https://helenscchin.com/2023/12/24/thyme-and-white-wine-sauce/

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