Make-Ahead Gravy

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Average: 5 (1 vote)

This handy gravy base can be prepared 2 days ahead, so it’s ready to heat with turkey drippings or additional broth just 10 minutes before dinner is served.

Make-Ahead Gravy

Serves

Servings: 
8
Prep Time
5 min
Cook Time
20 min

This handy gravy base can be prepared 2 days ahead, so it’s ready to heat with turkey drippings or additional broth just 10 minutes before dinner is served.

Ingredients

1/2 cup butter

1/4 cup diced onion

1/4 cup thinly sliced celery

1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme

1/2 cup all-purpose flour

1 carton (32 oz.) College Inn® Turkey Broth, divided

Directions
  1. Melt butter in a large saucepan over medium-high heat. Cook onion, celery and thyme until vegetables are very soft and golden brown, about 5 minutes.
  2. Stir in flour and cook until just beginning to brown, stirring constantly, about 3 minutes.
  3. Gradually stir in 2 cups broth. Cook, stirring frequently with a whisk, until thickened and smooth, about 3 minutes; cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.
  4. When turkey is finished roasting, remove from pan to let rest. Skim fat from pan drippings. Add turkey pan drippings to refrigerated gravy base in a medium saucepan; heat over medium heat, stirring frequently. Add reserved broth ¼ cup at a time until desired thickness. Simmer until heated through and serve.


VARIATION:  To make Mushroom-Wine Turkey Gravy, prepare recipe as directed, except add 1 cup finely chopped mushrooms and 2 Tbsp. dry red or white wine when cooking onion and celery and substitute sage for thyme, if desired.  

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