Red Wine Gravy

1/2 cup Cabernet (or other red wine)
Giblets (optional)
Rosemary
Thyme
Salt
Pepper
Flour
1 cup chopped mushrooms
Pan drippings





(1) Fill pan 3/4 of the way with water, adding the giblets and mushrooms. Boil for 30-45 minutes, then simmer for as long as you have time until you serve the turkey with it. If you don't like or have giblets, then skip this step.

(3) Turkey/Chicken/Poultry comes out of the oven, remove and carve. There will be drippings/stuff on the bottom of the pan. This is for the gravy.  Remove stuffing (if it's Turkey and you have stuffing) and place in bowl (if you're paranoid about undercooked poultry, put it back in the oven for 20 minutes).

(4) Take the drippings pan and place it over the stove on low to medium. Strain the giblets and herbs. dd wine and spice with as many herbs as you like (I put rosemary and thyme, but you can add extra herbs), to taste. If you like exact measurements, then put in 1/2 tbs for each type of herb.  

(5) Put flour in a small bowl and add cold water.  Mix it into a paste, leaving no clumps.

(6) SLOWLY add flour mixture, a little bit at a time, while continuing to stir. Add a little, then stir and don’t add more for at least 1 minute. Keep adding until you find the desired consistency, but be very careful, because it will thicken all of a sudden... so border on caution while adding the flour, and if you have the time, wait to see if it thickens.

Serve with Turkey, or just use with Roasted Chicken!