Homemade Turkey Gravy
In a large 12-inch saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve. Note: I make chicken stock, by taking chicken thighs, boneless and skinless, generously sprinkled with rotisserie seasoning, garlic powder and pepper, then drizzled with olive oil and baking them in a 300 degree F. oven for one hour. This makes very flavorful drippings. Then I boil the turkey giblets and combine this with the drippings for the stock. Chop up some of the giblets to be mixed in with the gravy. There is no actual recipe for this, it's just how Mother and Gram did it!