Serves 8

Prep time 5 min.

Cook time 20 min.

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 skillet over medium-high heat. Cook onion, celery and thyme until onion is very soft and golden brown, about 5 minutes. Stir in flour and cook, stirring constantly, about 4 to 5 minutes or just until light golden brown.

  2. Gradually whisk in 2 cups broth. Cook, stirring frequently with a whisk, about 3 minutes or until thickened and smooth. Let cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.

  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. Transfer roasted turkey to a platter to rest. Skim fat from pan drippings. Add pan drippings to refrigerated gravy base in a medium saucepan; heat over medium heat, stirring frequently with a whisk. Add reserved broth 1/4 cup at a time until desired desired consistency is reached. Simmer until heated through and season to taste with pepper.

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.

Try These Other Delicious Recipes

View All Recipes

Smokey Wild Rice Turkey Soup

Cook Time: 20 min.

View Recipe

Stovetop Cauliflower Gratin

Cook Time: 25 min.

View Recipe

Fluffy Garlic Mashed Potatoes

Cook Time: 30 min.

View Recipe

Southwestern Cornbread Stuffing

Cook Time: 35 min.

View Recipe

Fluffy Mashed Potatoes

Cook Time: 30 min.

View Recipe

Cranberry-Apple Sage Stuffing

Cook Time: 45 min.

View Recipe